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WHAT'S INSIDE

160 CALORIES
3 g SAT FAT
13 g Sugar
115 mg Sodium
SERVINGS
Serving Size 2 pieces
FATS
14% Total Fat 9g
15% Saturated Fat 3g
Cholesterol
0% Cholesterol 0mg
Sodium
5% Sodium 115mg
Proteins
Proteins 4g
CARBOHYDRATES
Total Carbohydrates
4% Dietary Fiber 1g
Sugar 13g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
Calcium
Iron
PEANUTS

Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.

SUGAR

The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).

CORN SYRUP

A sweetener made from corn starch. Also known as glucose syrup.

HYDROGENATED VEGETABLE OIL

Oils that are less susceptible to rancidity because they have had their double bonds replaced with hydrogen, similar to saturated fatty acids. The process also results in a more solid fat at room temperature.

NONFAT MILK

Milk from which the fat has been removed. Also known as skim milk.

VEGETABLE OIL

Oils that are derived from plants such as soybean, sunflower and safflower.

PARTIALLY DEFATTED PEANUTS

Peanuts which have had some of their oil removed.

CONTAINS 2% ORLESS OF: SALT

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

DEXTROSE

A simple sugar obtained most often from corn, but can be obtained from other sources as well, such as wheat, sorghum, and tapioca. Also known as glucose.

CARRAGEENAN

A natural gum obtained from red and purple seaweeds, often used to thicken food and keep ingredients from separating.

LECITHIN

A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.

MONO- AND DIGLYCERIDES
EGG WHITES

The egg white is the clear liquid within an egg, also known as albumin. It contains about 50% of the egg's protein and has very minimal fat content.

VANILLIN, ARTIFICIAL FLAVOR
HYDROLYZED SOY PROTEIN

Soy protein that has been broken down into its component amino acids, often used to improve food texture and enhance flavor.

Allergen information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.

OU-D

You're going to love these nuts.

Especially because they're covering some delicious caramel. Sweet, salty, and made for snacking - what else could you ask for?

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