Burnt Kettle Foods

Burnt Kettle Foods is the new parent company name for our Shagbark Hickory Syrup and any other food product we develop.

Our shagbark hickory syrup is available from our booth at the Downtown Rogers Farmer’s market. Sign up below if you want to be notified when it’s ready to ship. We’re pursuing certification and getting legal issues in place now:

Recipes and Feedback

Once you taste the flavor of this incredibly unique syrup, the wheels in your head will start turning. There are so many ways this syrup could be used!

Here’s what one of our excited testers had to say:

Ketha Brashear
This syrup is the bomb !! Baked these smoked pork chops after brushing them with this Burnt Kettle Shagbark Hickory Syrup.

I pan seared the chops, then brushed them with the Burnt Kettle Shagbark Syrup, then put them in the oven for a few minutes. They would have been just as good if I had left them in the skillet and put the lid on for 10 or 15 minutes on really low. Delish ! I am basting my Thanksgiving ham ALL OVER with this syrup before it goes in the oven.

Pork chops braised with Burnt Kettle's shagbark hickory syrup.

More Ideas?

Go to our recipe page to find out how others are using and get our “favorite way to use it” idea. If you’ve used it, share your ideas with us!

Burnt Kettle's Shagbark Hickory Syrup
It even comes with a bag of bark to use on the BBQ grill. Taking pre-orders now. Click pic to pre-order. Or sign up for the announcement list to keep up with our progress of production. We’ll let you know when it’s ready to buy and ship! Sign up below or above. Click here for recipes and ideas or to share yours!

The Story of Our Shagbark Hickory Syrup

Ever heard of shagbark hickory syrup? I know you’ve heard of maple syrup, made from the sap of a maple tree.

Shagbark hickory also goes by the name of Scalybark Hickory, but they’re both the same tree. The latin binomial name is Carya ovata.

Well the shagbark syrup is different than maple syrup. Although the tree can be tapped, for this one, it’s the bark that is used.

My husband comes up with some tasty ideas for things to make here on the Wild Ozark homestead. Last time it was home roasted coffee. That was so successful it’s now one of our homestead standards.

This time his idea was shagbark hickory syrup.

hickory nuts
Freshly gathered hickory nuts. Hard to beat the squirrels to the good ones!

Skeptical? I was too. This is how the bark of a shagbark hickory looks.

shagbark from shagbark hickory tree

Time Tested

Apparently, this kind of syrup is an old-timey thing. There are lots of variations on the recipe online. Rob was looking up recipes for hickory pie (like pecan pie but using hickories instead) and he stumbled on a post about the syrup and his creative wheels started turning.

We gathered nuts the in fall with plans to make things from them when the weather turned.

We gathered bark, too, because the idea of making syrup from it sure did intrigue.

On a Friday eve that fall, Rob made the syrup. And, like the coffee, it was so delicious it’s going to become another must-have in our cupboard!

It wasn’t long afterwards that we started thinking bigger. What started out as an experiment has built to a full-fledged business and LLC company: Burnt Kettle Foods.

A basic recipe for Shagbark Hickory Syrup

Rob modified the original recipe some to make it taste more like we like and you can do the same to suit your own tastes. Here’s a rough outline of how it’s done:

  1. Gather bark from the tree
  2. Clean bark by washing and scrubbing
  3. Break bark into smaller pieces
  4. Roast bark in the oven
  5. Add bark to a pot and cover by several inches with water
  6. Decoct the bark by cooking on very low heat (no boiling, no bubbles breaking)
  7. Remove bark from water, strain liquid, return to pot
  8. Decoct to concentrate to nice dark color
  9. Add a little cream of tartar to keep it from crystallizing
  10. For each cup of liquid add 2 cups sugar
  11. Cook until sugar is completely dissolved
  12. Pour into jars
  13. Enjoy!

Scaling Up

We’re now cooking large batches at the Food Innovation Kitchen in Fayetteville Arkansas. Soon we’ll be able to sell wholesale and retail nationwide!

If you know of any good chefs who  might like to try our product in their kitchens, let me know. Or let them know! I’ll send samples to anyone interested in wholesale purchase.

We’ll sell them retail at $10/bottle, wholesale at a discount according to volume ordered.

Want to Stay Informed?

Taking pre-orders now!



Shagbark hickory syrup and bark

Shagbark hickory syrup and some of the bark.hickory nut

More Burnt Kettle information to come soon!

Things we have to complete before the syrup product can be certified:

  • Form the new LLC … done!
  • Register the Trademark
  • Procure product liability insurance

And then we’ll be good to go with commercial production of our Shagbark Hickory Syrup.

Instead of it being called “Wild Ozark Shagbark Hickory Syrup“, it’s going to be…

Burnt Kettle Shagbark Hickory Syrup


The original smoky flavored Shagbark Hickory Syrup will be the first one to hit the shelves. But watch out for our new and exciting Chili Petin Shagbark Hickory Syrup and our Cinnamon Infused Shagbark Hickory Syrup, too!

Burnt Kettle Foods' first product is our shagbark hickory syrup.
Shagbark Bark