Roasted peanuts coated in a layer of crystallised maple sugar. The snack you nibble watching a hockey game or waiting for guests. The well-roasted peanut meets the woody sweetness of maple — a terribly effective combo.
Difference with the maple almonds or mixed maple nuts: here we're on peanuts — less noble, more accessible, but with that unmistakable roasted taste. Difference with supermarket salted peanuts: no added oil, no reinforced salt, just the natural roast and the maple coat. Simpler, cleaner.
Dry, at room temperature, in an airtight jar or the resealed pouch. The fridge is your enemy (softens the sugar, peanuts pick up odours). Once open, ideally within a month. Texture: clean two-layer crunch — the maple sugar cracks first, then the well-roasted peanut takes over.
Heads up: peanut allergy — that's the major allergen here, strictly avoid if sensitive. Gluten-free, lactose-free, egg-free, vegan. Nutrition-wise, peanuts are rich in plant protein and good fats — a snack that actually fills you up, not an empty sugar rush.
Our aperitif kicker with a Quebec lager or a dry cider — peanut and malt speak the same language. Bonus: roughly chopped into brownie batter, game-changer. And at the counter, the more accessible option than the almonds but a hit with everyone.
Gentler price than the almonds or mixed nuts: peanuts cost less than noble tree nuts. But the coating is still made with real crystallised Quebec maple sugar, not white sugar. The smart compromise: an artisan Quebec product at a price that lets you re-buy without guilt.
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