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    Ohio’s Own: My Dadz Nutz

    Move over Krema: there’s a new nut in town.

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    Not really. That’s a little strident for this particular operation. It’s located in Powell and operates under the name “My Dadz Nutz”. My Dadz Nutz sells only one sort of nut, that’s caramelized redskin peanuts.

    The story behind the nuts is sort of cute. According to the website (mydadznutz.com), it dates back to a Portsmith restaurant named Frenchy’s that was opened by a Greek couple who immigrated to the United States in 1918. The nuts were offered to guests as they waited on their meal -but the treat became so popular, people asked for take-home versions.

    The family recipe for the nuts originated in Salonika, Greece and has since been passed down for three generations. Although the original maker is long gone, you can still get the nuts in stores.

    About the nuts: they’re packaged in a cute brown bag emblazened with the likeness of a weathered old man. It’s quirky and cute.

    Inside, millions of peanuts (more than one could eat in a single setting) are heaped together, all encrusted in a craggy sugary coating. It’s almost more candy than nuts -and the coating is brittle and sweet without being chewy or sticky in any way. It’s very much like butter toffee peanuts, if you’ve ever had those.

    The company claims all natural ingredients, and the label backs them up: it’s got peanuts, butter, water and sugar. There is soy lecithin, but (we’ve discussed this before) that’s in everything.

    The website also mentions that the nuts are gluten-free, which would be expected. The nuts are also salt-free and kosher-certified, which seem like nice bonuses.

    You can score your own bag of My Dadz Nutz at gourmet grocers, and also at a few Whole Foods, Giant Eagle and Kroger grocery stores. Or easier yet, you can order them from the website www.mydadznutz.com.

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    Miriam Bowers Abbott
    Miriam Bowers Abbotthttps://columbusunderground.com
    Miriam Bowers Abbott is a freelancer contributor to Columbus Underground who reviews restaurants, writes food-centric featurettes and occasionally pens other community journalism pieces.
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