How to Make It
In a large saucepan, combine the lard and popping corn. Cover and cook over moderately high heat until the corn starts to pop. Continue cooking, shaking the pan occasionally, until the corn stops popping, 3 to 5 minutes. Remove from the heat, season with salt and let cool.
Transfer the popped corn to bowls. Serve with milk, maple syrup, apple, cinnamon and toasted nuts.