The National Peanut Board even has a web page dedicated to
fun facts about peanuts. Here are just a few of our
favorites. Click here to see the entire page of
It takes about 540 peanuts to make a 12-ounce jar
of peanut butter.
There are enough peanuts in one acre to make 30,000
peanut butter sandwiches.
By law, any product labeled "peanut butter" in the United
States must be at least 90 percent peanuts.
There are four types of peanuts grown in the USA -
Runner, Virginia, Spanish and Valencia.
Sixty percent of consumers prefer creamy peanut
butter over crunchy.
Here is a great Peanut Butter and Chocolate
Chip cookie recipe taken from our Fiesta Recipe
Prep: 15 minutes Cook: 15 minutes
Makes 2 dozen cookies
1½ cups teff flour
½ teaspoon sea salt, optional
1⅛ cups peanut butter
⅔ cup maple syrup
¼ cup corn or canola oil
1 tablespoon vanilla
½ cup dark chocolate chips
Preheat the oven to 350°F. In a large mixing bowl, combine the
teff flour and salt, if using. Set aside. Place the peanut butter,
maple syrup, oil, and vanilla in a food processor, and blend until
creamy. Add to the flour along with the chocolate chips, and stir
to form a moist dough. Shape the dough into walnut-sized balls.
Place on an ungreased cookie sheet about ¾-inch apart. Flatten
gently with a fork. Bake 15 minutes, or until they lose their
shine. Remove from the oven. Cool at least 10 minutes before
serving. For a change, to make Hazelnut Butter-Chocolate Chip
Cookies, use hazelnut butter instead of peanut butter. For this,
you will also have to increase the teff flour to 2 cups and use ¾
cups chocolate chips.
Recipe courtesy Leslie Cerier