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A Poem from a Manhattan Fan!

Manhattan Facebook

Have you seen our latest competition ? 🤩 We’re giving away A YEARS WORTH OF PB!! Check out our post from yesterday for more details 🤤 ... See MoreSee Less

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2 days ago

Manhattan Popcorn

Congrats to our winners from last week Emer Mary Breen & Steve Boyle! We have a huge competition running now - a years supply of PB... YES, A YEAR!! Please read our latest post carefully for guidelines on how to enter!
Thanks as always,
Manhattan team
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2 days ago

Manhattan Popcorn

RECIPE COMPETITION TIME!
This weeks competition is a little different... We're giving away A YEARS SUPPLY OF PEANUT BUTTER to one winner on Instagram & one on Facebook and the chance to be featured on our page?!!! To enter please read our guidelines carefully;

To enter you must post a photo of your finished recipe alongside your Manhattan Peanut butter jar. Your description must contain the recipe you used as well as the hashtag #manhattanpbcomp
You must also like and tag a pal that loves Manhattan PB!

The competition will run until March 10th at 12pm. At the end of the competition, we will pick the top 3 from both FB and Insta and their photos will be posted to the respective platform's stories. Each photo will have either A, B or C allocated to it and we will hold a poll on the story that will run for 24hrs to decide the winner. Therefore the winner from Facebook and Instagram will be announced on the 11th March.
T&C's apply.
Good luck!
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3 days ago

Manhattan Popcorn

Who’s prepped for Pancake Tuesday tomorrow? 🤤 A good addition is our crunchy / smooth PB to top it all off! What’s your go to combo for Pancake Tuesday? 👇🏽 ... See MoreSee Less

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6 days ago

Manhattan Popcorn

Who’s tuning into the rugby this weekend 👀👀 ☘️ ... See MoreSee Less

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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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