In a large saucepan, cook sugar, water, salt and Karo Syrup together to 250 degrees, or when a hard ball forms when a small amount is dropped into cold water. Remove from heat (or 'turn out fire' in the original recipe!), and add butter and baking soda. Use a wooden spoon.
Stir in '3/4 lard-can-full of dry popcorn' (given the amount of sugar & karo syrup, I'm guessing about 8-10 cups, but this is the trial & error part!) Stir until corn is well coated. Throw out onto table (marble or formica) as quickly as possible to separate kernels. A granite countertop will probably work, too!
Store in an airtight container (aka 'keep in tight can').
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: Servings|
|Calories from Fat: 7 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 146.4mg||5 %|
|Potassium 116.2mg||3 %|
|Total Carbohydrate 180g||53 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 177.6g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 665
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