Kettle Korn:
A Snack Obsession
This sweet & salty popcorn snack is gluten-free, dairy-free, peanut-free, soy-free, and vegan — making it a safe choice for many.
Yes, This Is That Kettle Korn You Tried
Most people first try our kettle korn at a market or event somewhere in Northland. We don’t sell it in retail shops because selling through shops would mean extra packaging, stickers, heat sealing, storage, transport and retailer margins, which all add cost and time between popping it and eating it. We also love street vendor food that’s cooked on the spot and eaten fresh.
By sticking to markets, events and the odd pop-up shop, we can keep it that way and keep the price down. You’ll regularly see us at markets like Tikipunga and The Old Packhouse in Kerikeri, events around Northland, and we pop up in other places from time to time. The best way to see where we’ll be each week or month is to follow us on Facebook. Where to buy >
Our New Zealand Suppliers
Nicolle Grain produces
GMO-free Popcorn.
Pure Oil New Zealand
supplies GE-free oils.
What is Kettle Korn?
Kettle korn (or kettle corn) is popcorn popped in a kettle with oil and sugar. After popping, it’s lightly salted, giving it its signature sweet-and-salty balance. Unlike caramel corn, it’s not overly sweet, as only a small amount of sugar is used to achieve its flavour. We do other flavours that pop up at markets as limited runs, so grab them while you can.
Popcorn is the grain itself. Kettle corn, on the other hand, is made by cooking popcorn in oil and sugar inside a kettle, then finishing it with a sprinkle of salt. That’s what gives it its signature sweet-and-salty crunch.
Why is kettle corn so addictive? Sweet and salty flavours trigger your brain’s reward system, the crunch is satisfying, and the caramel aroma keeps you reaching for more. Light and airy, it’s easy to eat handful after handful. We apologise for your new addiction, and are guessing that's why you're here. Follow our Facebook page for regular updates.
The exact origins of kettle corn are unclear. Some say it was introduced into America by Dutch or German immigrants, while others credit early American pioneers. Dates are debated too — some say 1700s, others say 1800s.
Ingredients and Allergens
Base Ingredients: Corn, Oil, Sugar, Sea Salt. Allergen Information: Gluten-free, dairy-free, peanut-free, soy-free. Flavours: We make other flavours by adding to our base ingredients. Our corn is always cooked in a kettle free from cross-contamination. Extra ingredients added after cooking will always be stated.