Uniform in kernel size (which allows for even roasting), the runner peanut is most commonly used for making peanut butter. It is typically grown in the states of Georgia, Texas, Alabama, Florida, South Carolina and Oklahoma; and accounts for 80 percent of the peanuts grown in the United States.
The largest of all peanuts, the Virginia peanut is also known as the “ballpark” peanut and is often used in gourmet snacks. Virginia peanuts account for about 15 percent of total U. S. production and are grown mainly in southeastern Virginia, northeastern North Carolina, South Carolina and West Texas. Virginias are a popular peanut used for all-natural peanut butter.
Known for its red skins, the Spanish peanut has smaller sized kernels and is used predominantly for peanut candy, salted peanuts and peanut butter. Its reputation of having the “nuttiest” flavor when roasted is due to its higher oil content. Spanish peanuts are typically grown in the states of Oklahoma and Texas and account for four percent of U.S. production.
Having three or more kernels per shell, the Valencia has a sweet flavor and is commonly used for all-natural peanut butter. Also, they are excellent for use as boiled peanuts. Valencia peanuts are grown mainly in New Mexico and account for less than one percent of U.S. production.