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Where to find Hoynacki Kettle Korn

Hollis Old Home Day: Saturday, Sept. 16 (Nichols Field, Depot Road)
Bedford Farmers Market: Tuesdays, 3 to 6 p.m., through Oct. 3 (190 Meetinghouse Road)
Merrimack Farmers Market: Wednesdays, 3 to 6 p.m., through Oct. 11 (526 Daniel Webster Highway)
Lee Farmers Market: Thursdays, 3 to 6 p.m., through Sept. 28 (Mast and Recycle Center roads)
Lull Farm: Saturdays and Sundays, 10 a.m. to sunset, beginning Sept. 23 (65 Broad St.)
Visit facebook.com/hoynacki.kettle.korn or call 465-2602.




Getting corny
Hoynacki Kettle Korn a uniquely sweet snack

09/14/17
By Matt Ingersoll listings@hippopress.com



 You may enjoy a traditional bag of buttered popcorn at the movies or microwaved popcorn at home, but old-fashioned kettle corn — prepared with sugar, salt and vegetable oil in a propane-powered cast iron kettle — offers a uniquely sweet take on the snack.

“The big difference between kettle corn and regular popcorn is that popcorn usually has butter or some kind of grease put on it, and it will last a day or two at best before getting a little chewy and stale,” said Jim Hoynacki, co-owner of Hoynacki Kettle Korn in Hollis. “Since every kernel of kettle corn has that light little coating of sugar on it, it seals each one and makes it last like up to two weeks. … It has a sweet and salty flavor to it, as opposed to a buttery, greasy flavor.”
In addition to the Hollis Old Home Day on Saturday, Sept. 16, Hoynacki Kettle Korn is at the Bedford Farmers Market (190 Meetinghouse Road) every Tuesday from 3 to 6 p.m. through Oct. 3, the Merrimack Farmers Market (526 Daniel Webster Highway) every Wednesday from 3 to 6 p.m. through Oct. 11, and the Lee Farmers Market (Mast and Recycle Center roads) every Thursday from 3 to 6 p.m. through Sept. 28.
Hoynacki said the family sets up a 10x10 booth offering samples as well as $5 regular bags and $9 jumbo bags. They bring the kettle with them too, so you can watch it being popped right in front of you.
For more than 15 years, the Hoynacki family has been cooking fresh peanut-free and gluten-free kettle corn using 100 percent vegetable oil. 
“We use a premium popping corn called a mushroom corn that pops up and makes a big kernel as opposed to some of the traditional popcorn that people might buy in a grocery store,” Hoynacki said. “People enjoy it because it’s a fuller, bigger kernel. … The other ingredients are the vegetable oil and the sugar, and then once it’s popped, we dump it into another kettle, add some salt to it and let it cool.”
Hoynacki said the salt is added while the kettle corn is still warm to allow it to mix in before the kernels are sealed by the sugar.
Jim’s son, Ryan Hoynacki, will also be setting up shop at Lull Farm in Hollis beginning the weekend of Sept. 23 and 24. 
“I’ll usually start cooking at like 10 [in the morning] and I’m there until after the sun goes down,” Ryan Hoynacki said. “[Kettle corn] is like getting peanuts at a bar. It’s a good salty snack to have and it’s good to drink with beer...”
Lull Farm sells the kettle corn in bulk, and bulk orders can be placed for weddings and other special events. 





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