This story appeared in the Boston Globe 1.4.2012
Q’s Nuts couple get the most from their roasted nuts
Cheeks flushed, muscles flexed, Brian Quinn’s attention never wavers from the batch of roasting pecans as they turn a rich brown in their copper bowl. Quinn, whom friends call Q, and his wife, Beth, run Q’s Nuts.
They make a variety of sweet and savory cashews, pecans, almonds, and peanuts. Some of their popular selections are Mexican chocolate pecans, Key Lime ginger cashews, cayenne mango and rosemary sea salt almonds, and fiery cashews with hot chilies ($3.50 for 2.5- and 3-ounce bags; $7 for 5- and 6-ounce bags). The nuts are super crunchy and infused with flavor.
The couple, high school sweethearts, started the business 11 years ago, working with a portable roaster at outdoor festivals. Now they’re in a Somerville catering kitchen, where they churn out 100 pounds of nuts a day in small batches. They still go to farmers’ markets, where the sweet and smokey aromas lure customers.
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