King Floyd's Spicy Jalapeño Peanuts, California

Roasted peanut richness, jalapeño heat, seared garlic, and savory onion come together with a bold, tangy edge. King Floyd's Spicy Jalapeño Peanuts are made with extra-crunchy Virginia peanuts, hand-roasted and tossed with a Southwest-inspired seasoning designed to deliver a measured kick of heat. Their combination of pronounced crunch and savory spice reflects King Floyd’s broader focus on small-batch bar provisions made to complement cocktails and casual entertaining.

Product Details:

• Owner: Lawrence Floyd Batterton
• Product Type: Seasoned Virginia peanuts
• Base Ingredient: Virginia peanuts
• Seasoning: Jalapeño, seared garlic, and onion
• Production: Hand-roasted and seasoned in small batches

Sensory Description:

Extra-crunchy Virginia peanuts provide a rich, roasted foundation, followed by the vegetal heat of jalapeño and savory layers of seared garlic and onion. A tangy quality keeps the seasoning lively, while the chile heat builds gradually rather than obscuring the natural nuttiness. The finish is crisp, savory, and warming, with lingering jalapeño spice.

Producer’s Background:

Lawrence Floyd Batterton began developing King Floyd’s cocktail bitters in 2013 and formally launched King Floyd’s Bar Provisions in 2017. The company subsequently expanded its range beyond bitters to include flavored salts and sugars, syrups, and savory bar snacks. Its peanut collection follows the same bar-focused philosophy, pairing distinctive seasonings with crunchy Virginia peanuts to create snacks suited to cocktails, beer, and casual entertaining.

Serving Suggestions:

Serve at room temperature in a small bowl as a bar snack or as part of a larger snack and charcuterie spread. The jalapeño, garlic, and onion seasoning pairs particularly well with cold beer, Margaritas, Palomas, Bloody Marys, tequila, or mezcal cocktails. They can also accompany aged cheddar, cured meats, pickled vegetables, or other savory snacks where their crisp texture and chile heat provide contrast.