March 19, 2012 - Fearlessly Archived - Still a fun read, price & availability may have changed.
A nut is a nut is a nut. Not so. Peanuts are actually not nuts. They’re legumes – much more like peas and beans, with a couple of significant distinctions: they grow in the ground and they can be transformed into a paste-like substance that is so delicious, we call it butter.
We love peanut butter. Just look at our grocery shelves; you can tell. And if you try it, then you know that we only make room for the finest, tastiest, most memorable versions. When our Creamy Valencia Peanut Butter with Sea Salt came before the tasting panel, there was no question; we could make room. Crafted of dry roasted Valencias, the smallest, sweetest, most intensely-flavored variety of peanuts, and a hint of sea salt, this butter presents the perfect balance of creamy-buttery-savory deliciousness. The secret behind its standout texture and taste is in how the red-skinned peanuts are ground to a very fine consistency, coaxing out their essential sweetness and heart-healthy oils, and creating a truly smooth spread. Plus, it’s made without artificial ingredients or preservatives, so it reflects pure peanut quintessence. It’s memorable, all right, especially at just $2.99 for a 16 ounce jar with a dancing elephant on the label.
Culinary Curiosities: Peanuts have more protein, niacin, folate and phytosterols than any nut. Plus, when it comes to antioxidants, they even beat out beets! That’s quite a legume.