This vegan nut butter is handmade with fresh-roasted high-oleic Cordoban peanuts, bourbon-roasted pecans, Vermont maple syrup, applewood smoked sea salt, and just a touch of Kentucky’s favorite export. Available July 1 - September 30.
2023 GOOD FOOD AWARD WINNER
Pistachio Crunch Almond Butter has gone from our most loved Limited Batch to a member of our permanent lineup, and now, to superstar status as a Good Food Award winner!
2023 sofi™ NEW PRODUCT AWARD WINNER
ALMOND & CASHEW BUTTER
Our duo of maple syrup and coconut nectar marry to create a rich and toasty caramel taste that's 100% vegan and free of refined sugars. This nut butter is all things indulgent, comforting, and downright delicious.
Handcrafted in small batches with fresh-roasted peanuts and other wholesome ingredients like organic virgin coconut oil, pumpkin, and chia seeds, our Wag Butters are canine superfood perfectly suited for dogs’ unique nutritional needs.
NUT BUTTER BARS
Six unique varieties
Our handcrafted nut butter bars are made in small batches with our own fresh-roasted nut butter and the best whole ingredients out there. They are equally tasty and nutritious without compromise!
An innovative take on a classic
Our Crunchy Peanut Butter is the crunchiest peanut butter on the planet! It’s the first to combine the incomparable crunch of Hubs Peanuts’ Virginia-variety peanuts with the scrumptious roastiness and smooth texture of our directly sourced High Oleic Cordoban Runner peanuts.
BIG SPOON ROASTERS MAKES HANDCRAFTED NUT BUTTERS AND SNACK BARS FROM SCRATCH WITH WORLD-CLASS INGREDIENTS SOURCED DIRECTLY FROM LOCAL AND LIKE-MINDED PRODUCERS WHO SHARE OUR DEDICATION TO AUTHENTIC QUALITY AND SUSTAINABILITY. WE BELIEVE THAT OUR FOOD CHOICES MATTER, AND OUR MISSION IS TO BUILD A HEALTHIER RELATIONSHIP WITH OUR PLANET THROUGH DELICIOUS, NUTRITIOUS FOODS MADE WITHOUT COMPROMISE.
A lifelong peanut butter lover, our co-founder Mark Overbay first made his own in 1999 while living in a rural farming community in Zimbabwe as a Peace Corps Volunteer. After harvest, community members roasted peanuts over open fires and pounded them with stones into a thick paste, usually added to savory dishes...