This limited batch collaboration combines fresh-roasted heirloom California Mission almonds, Oregon Barcelona and Clark variety hazelnuts, coconut crystals, vanilla, cinnamon, and sea salt with the coffee roaster's flagship Tigerwalk Espresso and its signature flavors of caramel and cherry-toned chocolate. The new recipe is already a favorite at Big Spoon Roasters’ headquarters, where it has been seen dolloped atop fresh fruit, toast, and waffles (in addition to being enjoyed straight from the jar).
Our Maple Cinnamon nut butter combines fresh-roasted, coarsely milled NC Runner peanuts and Georgia pecans with Brattleboro, VT-based Coombs Family Farms maple syrup, Vietnamese “Saigon” cinnamon, and hand-harvested sea salt to create a uncommonly delicious, aromatic nut butter reminiscent of pecan pie spiked with maple and cinnamon.
Our friends at Portland-based Jacobsen Salt Company utilize traditional methods to gather pure salt crystals straight from Oregon’s cold waters, and Bee Local harvests neighborhood honey in micro-batches from hives across the state. In this first-time collaboration, we are combining our three crafts to produce two limited edition nut butters that represent the best of our respective regions.
"We love their texture; it’s a combo of melt-in-your mouth creamy with a bit of crunch from puffed quinoa and cacao nibs. They’re great snacks on their own, of course, but we also love crumbling a bar over yogurt or a smoothie bowl."
Our Almond Coconut Butter is handmade from fresh-roasted heirloom Mission variety almonds, crispy toasted coconut flakes, raw organic coconut crystals, and hand-harvested sea salt to create a decadent, naturally sweet, irresistible nut butter reminiscent of homemade coconut macaroons.
In collaboration with the Bay Area’s Equator Coffees & Teas, Big Spoon has just announced the release of an almond hazelnut butter made with Equator’s Tigerwalk Espresso.