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A Poem from a Manhattan Fan!

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Honestly ...How good does this look?! French toast topped with our crunchy Peanut Butter and Chocolate peanuts!! We may have strategically posted this just before lunch 🤤 ... See MoreSee Less

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Congrats to Sharon Dumpleton on winning last weeks competition that we, unfortunately, had to remove from Facebook. Also Congrats to Ted Daly who won our competition on Instagram!
Stay safe,
Manhattan team <3
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We’ve reduced our shipping costs to the UK! Share the taste of home ❤️ ... See MoreSee Less

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Mildly sweet and ultra-buttery, Manhattan Salted Cashews are the cream of the crop. Cashew nuts are freshly roasted to perfection and then slightly salted to enhance a truly delicious taste... I mean 🤤🤤🤤
Available from ❤️
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What makes


The answer is water

The popcorn kernel’s general composition is carbohydrate (principally starch) protein, fat and water.

Water is stored in a small circle of soft starch in each kernel. As the kernel is heated the water heats, builds up pressure and takes up any available room.

The harder surface surrounding the starch resists the water pressure for as long as it can. When the outer surface gives way, the water further expands causing popcorn to explode. The soft starch pops out, the kernel turns inside out, and steam inside the kernel is released and the corn pops.