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Kettle Corn

FLAVOUR Sweet, salty, and golden — every kernel wears a thin, delicate sugar glaze with just a whisper of salt. Light and crispy, never heavy or sticky. AROMA Warm and buttery-sweet, like walking past the big kettle at a county fair. You'll smell it before you see it. THE PROCESS I pop every batch fresh on my stove, the old-fashioned way — kernels and sugar go in together over the heat, and I shake the pot until each kernel pops glossy and golden. Every batch cools fully before it goes in the bag, so your first handful crunches just like the last.