Cooking Light Contributor Cooking Light Contributor
March 10, 2014

Mark Overbay first tasted minutes-old nut butter in the rural Zimbabwe village where he served as a Peace Corps volunteer. Back home in North Carolina, Overbay began roasting fresh peanuts, then grinding them between custom-made plates to mimic the texture of African nut butters. Thus was born his Durham-based business, Big Spoon Roasters. Variations include a buttery-rich peanut and pecan spread and a dark chocolate PB that begs for a graham cracker. All are brightened with sea salt and sweetened with wildflower honey. --Jen Garbee

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