Review: Pierre’s Spicy Almond & Peanut Butters


pierres peanut hot

This week we are sampling Pierre’s Spicy Almond & Peanut Butters.  Pierre’s Spicy is a specialty nut butter company providing small batch premium almond and peanut butters.  Born on the island of Haiti, Pierre grew up with a taste for the spicy cuisine inherent to the region.  Once his family moved to the US those unique foods were not left behind.  “Mamba” (pronounced ‘mum-bah’), the spicy peanut butter pierres peanut mediumfrom his childhood, has been introduced to the American market in 4 flavors of nut butter produced by Pierre’s Spicy : Hot Peanut Butter, Medium Peanut Butter, Hot Almond Butter and Medium Almond Butter – 16oz jars.  The Peanut Butters sell for $10.00 The Almond Butters sell for $13.99. For the quality and flavor you’re getting that’s a darn good price. Have you priced nut butters in the stores recently?! Whew!

You can find them Online:
You can find them on Facebook:

pierres almond med

Here’s a little background on the Owner and President, Pierre Henry:

At the age of 12 years old Pierre moved with his family to New York City.  Pierre adapted to his new environment through sport: he participated in the Junior Olympics as a member of the American Volleyball team; always the competitor, Pierre still remains active as an avid runner.  His commitment to fitness led him to a successful career as a sports massage therapist. An artist in the purest sense of the word, Pierre has pursued many creative outlets of expression, including photography.  Above all the thing he enjoys most is his time in the kitchen cooking and recreating the tastes that tantalized his palate as a child.  This fond remembrance and ultimate reclamation of his past has led to the development of Pierre’s Spicy.  Sampling it among his running friends let him know that the craving for a little heat was not limited to the bounds of his countrymen but could also be appreciated by a broader audience.

pierres almond hot

The Staff Review:

Luckily no one here in the office has a peanut allergy.  There is a notation on all of their jars that their products were made in a facility with peanuts.  We think that’s pretty darn responsible.

The ingredients listed on their almond butter are: almonds, agave nectar, chili powder, and sea salt. It doesn’t get much better than that!





Sir says: “Both the peanut and almond butters are true to their root flavor and the heat levels are appropriately labeled. In fact the Almond butter is one of better almond butters I’ve ever eaten. However, I do have a small issues with both. The peanut butter is not creamy enough for me personally. A little too much effort is required to spread it on bread/cracker or eat straight off a spoon. Ironically, the almond is the opposite and requires stirring to reintegrate all its ingredients.”

Kristen says: “For someone who likes smooth peanut better, all were at good consistencies; not too chunky, but a little bit of texture. The medium almond butter wasn’t as spicy as the medium peanut butter. The hot peanut butter had some nice heat.”

Nicholas says: “I loved the texture of both the peanut and almond butter, and the heat level was good. You could still taste the nutty flavor!”

Bambi says: “Love texture and spice level! Perfect snack pairing with crisp, cold apple slices. My only request, a bit more salt would make it perfect for my palette!”

Jackie says: “I really enjoyed the peanut and almond butter…my ultimate favorite between the two would be the almond butter…it has a sweet flavor, but at the same time it has the perfect kick of spiciness.”

Shawna says: “I’m a huge fan of different types of ground nut butters. I’ll take that over Jiff or Peter Pan any day of the week. Almond is my favorite, though, hands down. I think I can agree with everyone else that the consistency was perfect. The texture should easily satisfy people from both sides of the smooth vs. crunchy fence. The flavor was rich, roasted and bold especially in the peanut butter. The heat level in the Medium almond and peanut butters was a true low medium. True medium to me that means a heat level doesn’t hit you right up front but is noticeable and then dissipates before you take your next bite. I felt like the Hot version was a strong medium – there is a noticeable heat as soon as you begin chewing and it stays with you a longer and into the next bite. Both had a nice back of the mouth burn. ”

The company has been nice enough to provide us with some of their yummy recipes where you can get the most out of their tasty products!

Spicy Peanut Butter Cookies:
1/2 SugarCookies
1/2 packed dark brown Sugar
1/2 cup butter room temperature
1/2 cup Pierre’s Spicy Hot Peanut Butter
1 egg
1 1/4 flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger

1. Beat butter until creamy, roughly 2 minutes, add sugar and beat another 2 minutes, Add peanut butter and egg.
2. In a separate bowl combine dry ingredients. Add gradually to mixer and mix until just blended.
3. Chill dough in refrigerator 3 hours or freezer for 30 minutes.
4. Shape 1 1/4 in balls and place about 3 inches apart on cookie sheet with either a Silpat of parchment.
5. Bake on 375 until light brown for 9-10 minutes or for a softer cookie back at 300 from around 15 minutes. Rotate cookies half way through baking for more even browning.

Spicy Coconut Almond Chicken:
4-6 boneless, skinless chicken thighs
1 can of coconut milk
1 onion, sliced
2 cloves of garlic, minced
2-3 tbsp of Pierre’s Almond or Peanut Butter
olive oil
salt and pepperSeason chicken with salt and pepper on both sides. In a large Dutch oven or pot, drizzle olive oil and heat on medium-high. Brown chicken on both sides for about 5 minutes on each side. Remove chicken from pot and place aside on a plate to rest. Add sliced onion and minced garlic. Saute for about 5 minutes. If there are bits of chicken stuck to the bottom of the pan, add 1/2 cup of water and use a flat wooden spoon to scrape up the tasty bits. Add almond or peanut butter, then return chicken to pot. Add can of coconut milk. Gently mix ingredients. Bring to boil and then cover and reduce to a simmer for about 45 minutes. Enjoy with spinach or kale on top of rice or cous cous. Yum!
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