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A Poem from a Manhattan Fan!

Manhattan Facebook

Sending positive vibes all over 🌍 ❤️ ... See MoreSee Less

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5 days ago

Manhattan Popcorn

I mean 🤤🤤🤤 ... See MoreSee Less

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1 week ago

Manhattan Popcorn

Happy Mother’s Day to all the Mammies/Mam’s/ Ma’s / Mum’s from all of us at Manhattan 💐❤️ ... See MoreSee Less

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1 week ago

Manhattan Popcorn

Working from home? Craving a bag of our delicious S&V crisp? We got you ... Order online 👆🏽👆🏽👆🏽 Links up there in our Bio 🙌🏽 ... See MoreSee Less

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2 weeks ago

Manhattan Popcorn

A Happy Saint Patrick’s Day to all! We couldn’t be prouder to be Irish! Founded by Donal O’Neill in 1957, Manhattan continues to serve up as IRELANDS most loved popcorn. Manhattan came to Finglas in 1977 growing steadily to the size it is today. A walk in the vicinity of the Finglas based factory is an experience, which many people remark upon as their senses are assaulted by the wonderful aroma of freshly popped corn.

☘️☘️☘️☘️☘️☘️☘️
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What makes

POPCORN POP...?

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.

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