Peanut Butter Meets Its Match in Marcona Almond Butter - Food Stuff - NYTimes.com

Peanut Butter Meets Its Match in Marcona Almond Butter - Food Stuff - NYTimes.com: "The distinctively toasted flavor of Marcona almonds shines through in this chunky nut butter from Valencia, Spain, elevating it beyond a partnership with grape jelly in a school lunchbox. Fashion canapés on toast by dabbing it on slices of membrillo (Spanish quince paste), use it as a change of pace the next time you make cold Chinese noodles with peanut or sesame sauce, or spoon it on as a topping for an ice cream sundae with chocolate sauce. The consistency is loose, so keep it refrigerated."