Peanut butter

Roasted Peanuts from Hamburg, Sweet and Salty at the Same Time

Brandgut Peanut Butter is a crunchy, vegan peanut spread made from over 50% roasted peanuts with a hint of sea salt – handmade in a copper kettle in Hamburg-Ottensen. It has the highest nut content of the Brandgut family and the saltiest recipe, with a distinct crunch and a dual nature: sweet on bread, savory in stir-fries.

Brandgut's peanut butter, Erdnussmuss, is a crunchy spread made from roasted peanuts, available in a 160g jar from Hamburg-Ottensen. With over 50% peanuts, a little sugar, a small amount of sunflower oil, and sea salt, only 4 ingredients go into the jar – no palm fats, no emulsifiers, no artificial flavors. The name Erdnussmuss is a play on words with a double "s" (muss): not a pure paste, but a spread that becomes a "must-have" (Muss) peanut spread – and with a nut content of over 50%, it has the highest concentration in the Brandgut family.

Robust, Salty, and with a Good Bite

Upon opening the jar, the intense, spicy roasted aroma of peanuts rises – less sweet than Mandelikat, less delicate than Haselgenuss, but denser and more robust. The cream has a warm, sandy-brown hue with visible peanut pieces that emerge when stirred. A little oil may separate on top – this is part of Brandgut's philosophy, as no emulsifiers are used to artificially bind the cream. Just stir vigorously with a spoon, and it's ready.

On the tongue, Erdnussmuss starts creamy and dense, then comes the full peanut depth with its warm, caramel-like, nutty roasted tone, and finally, the sea salt distinctly elevates the flavor – rich, salty, and with a good bite. The crunch collects at the bottom: coarsely caramelized peanut pieces that give the spread its texture. The high nut content of over 50% makes Erdnussmuss noticeably more savory than its sweeter almond or pecan sisters – and thus particularly versatile.

We're Hooked: Sweet on Bread and Savory in Stir-fries

The peanut butter is the most versatile variety in the Brandgut family: its strong salt content opens up possibilities in both directions. A sweet spread in the morning, a savory magic ingredient in the evening. Classically, we enjoy it on sourdough toast with half a banana on top, or in the evening as a warm satay sauce with coconut milk, lime, and a hint of soy sauce for chicken or tofu skewers.

We also like it in a quick pasta sauce: stir two spoons of Erdnussmuss into hot pasta, refine with soy sauce, lime, and finely chopped spring onion – and a pseudo-Thai stir-fried noodle dish is ready in ten minutes. We also recommend it in pancake batter, as a topping for breakfast bowls or in muesli, and as an ingredient for homemade peanut cookies. For those who like to experiment, try a spoon in chili sin carne – the peanuts deepen the flavor and make the chili creamier.

Our tip: one spoon of Erdnussmuss, one spoon of soy sauce, a squeeze of lime, a little hot water – stir, and a minimalist satay sauce for vegetable sticks is ready. More ideas from the manufactory can be found with the pistachio-containing Peacetazie, the roasted Haselgenuss, and the classic Mandelikat.

Roasted and Stirred in Hamburg's Copper Kettle

Behind Brandgut are Meike Grosch and Daniel Thaung from Hamburg. The two worked together for almost 10 years in a Hamburg advertising agency before taking the plunge in 2014 and founding their own creative kitchen. For the peanut butter, the peanuts are caramelized with sugar and sea salt in a copper kettle, then finely ground and processed into a crunchy cream. Without vanilla sugar – Brandgut wants to avoid covering the robust, slightly savory tone of the peanut.

All vegan, without additives, without palm oil, handmade in Hamburg-Ottensen. The Brandgut family now includes six varieties – in addition to Erdnussmuss, there are also Mandelikat, Haselgenuss, Peacetazie, Cashjuhu, and YES, Pe Can. You can find all of them in our Brandgut collection. Meike and Daniel wish you "brandguten Appetit" (a delicious meal).