Peanut butter

Roasted peanuts from Hamburg, sweet and salty at once

Brandgut Erdnussmuss is a crunchy, vegan peanut cream made from 52% roasted peanuts with a hint of sea salt – handcrafted in a copper kettle in Hamburg-Ottensen. It has the highest nut content in the Brandgut family, combined with 1.6% sea salt, featuring a distinct crunch and a dual nature: sweet on bread, savory in stir-fry dishes.

The peanut cream Erdnussmuss by Brandgut is a crunchy spread made from roasted peanuts, in a 160g jar from Hamburg-Ottensen. With 52% 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 flavorings. The name Erdnussmuss is a wordplay: it’s not just a pure nut butter (Mus), but a spread that becomes a "must" (Muss) for peanut lovers – and with 52% peanuts, it boasts the highest nut content of the entire Brandgut family.

Robust, salt-tipped and with a satisfying crunch

When you open the jar, the robust, aromatic scent of roasted peanuts rises up – less sweet than Mandelikat, less delicate than Haselgenuss, but denser and nuttier. The cream has a warm, sandy-brown hue with visible peanut pieces that appear when stirred. A little oil may settle on top – that is part of the Brandgut concept because no emulsifiers are used to artificially hold the cream together. Just stir vigorously with a spoon, and it's ready.

On the tongue, Erdnussmuss begins creamy and dense, then the full depth of the peanut unfolds with its warm, caramel-like, nutty roasted tone, and finally, the sea salt clearly lifts the flavor – rich, salt-tipped, and with a satisfying crunch. The crunch settles at the bottom: coarsely caramelized peanut pieces that give the spread its texture. The 52% nut content makes Erdnussmuss noticeably more savory than its sweeter sisters made from almond or pecan – making it particularly versatile in its use.

Sweet on bread and savory in the wok

This peanut cream is the most versatile variety in the Brandgut family: the bold saltiness opens up possibilities in both directions. A sweet spread in the morning, a savory magic ingredient in the evening. We enjoy it classically on sourdough toast with half a banana on top, or in the evening as a warm satay sauce with coconut milk, lime, and a dash of soy sauce served with chicken or tofu skewers.

It shows its other side in a quick noodle sauce: stir two spoonfuls of Erdnussmuss into hot noodles, refine with soy sauce, lime, and finely chopped spring onions – and your "pseudo-Thai" stir-fry noodles are ready in ten minutes. It is also suitable for pancake batter, as a topping for breakfast bowls or in muesli, and as an ingredient for homemade peanut cookies. Those who enjoy experimenting should try a spoonful in a chili sin carne – the peanut deepens the flavor and makes the chili creamier.

For savory cooking: one spoonful of Erdnussmuss, one spoonful of soy sauce, a splash of lime, a little hot water – stir, and you have a minimalist satay sauce for veggie sticks. You can find more ideas from the workshop with the pistachio-based Peacetazie, the roasted Haselgenuss, and the classic Mandelikat.

Roasted and stirred in a Hamburg copper kettle

Behind Brandgut are Meike Grosch and Daniel Thaung from Hamburg. The two worked together for nearly 10 years at a Hamburg advertising agency before taking the leap in 2014 to found their own creative kitchen. For the Erdnussmuss, 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 prefers not to mask the earthy, slightly savory note of the peanut.

Everything is vegan, additive-free, palm-oil-free, and handcrafted in Hamburg-Ottensen. The Brandgut family now includes six varieties – besides Erdnussmuss, there is also Mandelikat, Haselgenuss, Peacetazie, Cashjuhu, and YES, Pe Can. You can find them all in our Brandgut collection. Meike and Daniel wish you a "brandguten" (wonderfully) good appetite.