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Country fun in a jar: making apple sauce with children
by Ann-Kathrin Schäfer
Peanut puffs – cult classic or styrofoam abomination?
26.6.2024
Translation: Eva Francis
The recipe hasn’t changed in over 60 years. Peanut puffs – you might know them as Peanut Flips, Bambas or Cheetos Peanut – have defied all snack trends. Here are five facts about these salty, peanut-flavoured mini sausages.
The good news for you is you don’t need to go to a specialist shop. The test winner is available on Galaxus.
The fact that we outed ourselves as peanut puffs fans immediately became the subject of controversy among listeners. Those who hate them say they stick to the roof of your mouth and have no flavour at all. Indeed, peanut puffs really haven’t gone with the times. While there are new flavours of crisps all the time, these puffy peanut sausages have defied all trends. So it’s high time for a few peanut puff facts.
The main ingredient in peanut puffs isn’t peanuts
Popular in German-speaking countries, Serbia and Israel
Thank you, dear Community. I learned about Smoki from you and added them to this article after you told me about them.
Cheese puffs bombed
Had things turned out differently, people in Switzerland would be eating cheese puffs instead of peanut puffs today. Osem’s original concept was to market cheese puffs, but the snack didn’t take off, so they changed the flavour to peanut. If you’re wondering what cheese-flavoured puffs taste like, try Cheetos Cheese.
Peanut puffs are baked, not deep-fried
Although most puffy snacks contain oil, they’re not deep-fried, but baked in a large drum. That’s where peanut butter and oil are added. If you skip this step, you get the corn sticks that are popular baby snacks.
Peanut puffs taste and look different in other countries
What’s your opinion on peanut puffs? Are they your favourite snack or do you find them repulsive? Let me know in the comment section.
P.S.: I’d like to say no peanut puffs were harmed in the making of this article, but we were forced to open a packet of Zweifel Peanut Flips for the header image. It’s now empty.
Header image: Simon Balissat
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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