I need two jars of nut butter in my pantry at any given time. Peanut. Almond. Chocolate hazelnut. I don’t make the rules; I just follow my cravings. But if one of those jars is from Big Spoon Roasters? I’m happy. I’m a connoisseur, some say. I just call myself a person who knows what good spreads look like.
Big Spoon is a small-batch, family-owned company based in North Carolina. They’ve been on my radar for years. Their flavors aren’t standard. You won’t find “plain” here. You’ll find Vanilla Latte. You’ll find Carrot Cake. They consistently top themselves, which is terrifying for competitors and delightful for customers.
That brings us to the newest limited-edition drop. It’s called Cherry Pie. And I have eaten it every single morning this week.
How Big Spoon Nails the Texture
The brand releases classic flavors year-round but treats limited editions like seasonal events. This one is inspired by summer desserts, but they didn’t just want the taste. They wanted the experience. Specifically, the texture of a classic cherry pie crust meeting soft filling.
They achieved this by starting with fresh-roasted heirloom Mission almonds and fair labor cashews. Then comes the cherry strategy. It’s not just one source. They use dried cherries, freeze-dried cherries, and black cherry oil. That’s a triple hit of fruit intensity.
For the crunch factor—essential for any pie narrative—they added organic quinoa crisps. The sweetness comes from organic coconut nectar and maple syrup. Vanilla rounds it out. And a pinch of Jacobsen sea salt keeps it from being cloying.
It is free of gluten, soy, and palm oil. It’s clean. It’s complicated. It’s worth $16.99.
The Sensory Details: Why It Works
Visually, the jar is dense. Thicker than most nut butters I’ve tested. Stirring it barely requires effort; it’s already uniform.
Open the lid, and you get that initial hit of aroma. Sweet cherries. Floral vanilla. It smells like a bakery, not a pantry.
I can see the cherry pieces suspended throughout the dark, rich nut butter.
One spoonful changes the game. The texture is playful. The quinoa crisps provide a pop, mimicking the bite of a flaky pie crust. The base is smooth, buttery, and distinctly cashew-forward rather than almond-heavy. But the cherry flavor dominates. It’s sweet. There’s a sharp, tart edge, just like the fruit itself.
The coconut nectar and maple syrup balance the acidity. The vanilla enhances the “baked good” illusion.
Where to Find It
I haven’t put it on just toast. I’ve spooned it over morning yogurt bowls. Smashed it onto Biscoff cookies. Dunked straight jars of it into hot tea (don’t judge). Ate it straight from the spoon. Every method works.
If you want to try this yourself, you need to move fast. The Cherry Pie Cashew & Almond Butter is available on the Big Spoon Roasters website. It’s priced at $16.99 per jar. That’s for 13 ounces.
The release window closes in September. Or when supplies run out. Given how addictive this stuff is, expect a shortage.
Have you tried Big Spoon Roasters before? Let us know in the comments below.
The Cherry Pie Cashew & Almond Butterfly is gluten-free, soy-free, and palm-oil-free. It retails for $16.99 at bigspoonroasters.com.
