Legume
Spanish
A tier
Spanish-type peanuts are smaller, with reddish-brown skins and higher oil content prized for candy, oilstock, and crunchy confections. Flavour is intense and peanut-forward after roast. Pods are smaller than Virginia class. Classic for candy bars and brittle. Oil expression historically favoured Spanish. The red skins look handsome in peanut candies when left on.
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Traits
Grading systems
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History
Spanish-type peanuts were established in US Southwest and southern plantings.
Candy manufacturers preferred Spanish for size and oil.
Spanish remained important for confectionery even as runners grew.
Specialty and candy markets still specified Spanish-type lots.