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Our nut butters are handmade from scratch based on each week’s orders, so please allow 7-10 days before shipping. For orders of more than 12 jars, sponsorship inquiries, and special event requests, please email info@bigspoonroasters.com.

PEANUT BUTTER

The perfect balance of fresh-roasted peanuts with a touch of honey and sea salt, blended with a few drops of organic coconut oil for a smooth, truly addictive texture.  More

8 ounce jar: $7.00 plus shipping

PEANUT CASHEW BUTTER

Our cashews are lightly toasted to a golden brown, preserving their delicately sweet flavor, which balances perfectly with our fresh-roasted peanuts, honey, and sea salt.  More

8 ounce jar: $9.00 plus shipping

PEANUT PECAN BUTTER

The quintessential Southern nut butter, our Peanut Pecan Butter combines the rich, buttery sweetness of roasted pecans with peanuts slow-roasted to a deep amber.  More

8 ounce jar: $9.00 plus shipping

PEANUT ALMOND BUTTER

We roast California almonds slowly at lower temperatures to caramelize them a bit more than our peanuts, emphasizing almonds’ sweet aroma and signature crunch. Our heartiest nut butter.  More

8 ounce jar: $9.00 plus shipping

PEANUT COCOA BUTTER

Our coarsely ground, yet smoothly spreadable Peanut Cocoa butter combines stone-milled dark chocolate (made bean-to-bar from whole cacao) with fresh-roasted peanuts, wildflower honey, sea salt, and a touch of organic coconut oil. As you taste it, the rich, buttery flavors of toasted nuts give way to the bright, earthy complexity of the dark chocolate, punctuated by just enough salt to remind you about the honey.  More

8 ounce jar: $11.00 plus shipping

CHAI SPICE NUT BUTTER

Our Chai Spice nut butter combines American agriculture in the form of peanuts, almonds, and wildflower honey with traditional tea spices of the Indian subcontinent, where “chai” is simply a word for “tea” in Hindi.  More

8 ounce jar: $10.00 plus shipping

Behind the Scenes at Big Spoon

Food photographer Mark Petko of The Spoon Feeds recently spent some time in the kitchen with Mark Overbay. Check out the post and photos here.

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