Why We Use Mushroom Kernels (And No, Not That Kind)

Let’s get one thing straight: we all know mushrooms are magic.

But before you start writing us love letters from a field in Somerset, calm down – we’re talking about the popcorn kind.

Mushroom kernels are the round, ballsy rebels of the corn world. While standard butterfly kernels flutter open like delicate little snowflakes (pretty, but fragile), mushroom kernels explode into dense, near-perfect spheres that laugh in the face of breakage. More surface area = more flavour clinging on for dear life. One handful and you’re getting full-on coating carnage in every bite.

We spent years hunting the planet for these glorious freaks of nature because anything less just wouldn’t cut it. Butterfly flakes snap and crumble the second they meet a heavy caramel or seasoning blitz. Mushroom kernels? They take the hit and keep their shape like they’ve got something to prove. Perfect for our salted caramel chaos, our raspberry riot, or whatever mad creation we’re testing on the underweight bags this week.

They’re also the reason your bag looks like it’s been bench-pressing – denser pop, less air, more actual popcorn per square inch. Translation: you’re not paying for puffed-up nonsense, you’re paying for proper crunch that fights back.

So yes, mushrooms are magic. Ours just happen to be the legal, edible, attitude-packed variety.

The only trip you’ll take is straight to the bottom of the bag.