This may be made in different flavors and colors: chocolate, vanilla, wintergreen, molasses, etc.
Use soda only in molasses brittle. The most common is molasses brittle with cocoanut.
Place your kettle (Stock No. [2004-2]) on the stove with 48 pounds sugar (24 quarts), 18 pounds corn syrup (9 quarts), 2 gallons water (8 quarts), 1 quart molasses. Bring to a boil and pour into syrup stock tank (Stock No. [2013-1]).
Put in kettle (Stock No. [2004-2]) 3 quarts syrup and ¾ pound butter and heaping teaspoonful salt. Boil 320 degrees. Before entirely cooked put in half a pound of long thread cocoanut.
Set the kettle on the Mixing Machine and stir in a heaping teaspoonful of baking soda. Dump in two pecks of whole pop-corn. Stir well. Dump on table while hot and spread out in open thin style to cool.
Put up in ½-pound, 1-pound bags, 5-pound, 10-pound boxes, or in barrels.
4. Crispettes or Molasses Round Whole Pop-Corn Cakes or Fritters.
Recipe A.
Place in your kettle (Stock No. [2004-2]) 48 pounds sugar (24 quarts), 16 pounds corn syrup (8 quarts), 2 handfuls of salt (¼ quart), 2 gallons of water (8 quarts), 2 quarts of molasses. Bring to a boil and pour into syrup stock tank (Stock No. [2013-1]).
Put in your kettle (Stock No. [2004-2]) 1 quart of syrup, Konut half size of a hen’s egg (Konut is a butter substitute) and butter size of a large hen’s egg. Boil to 300 degrees. Set kettle on Mixing Machine. Dump in two pecks of whole pop-corn. Stir thoroughly.