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Wholesale Inquiries

Interested in stocking ZingNuts in your store or offering them to your customers? We’d love to chat!
Please fill out the wholesale form below, and a member of our team will get back to you within 48 hours.

Welcome to the ZingNuts Wholesale Program!
By applying for and maintaining a wholesale account, you agree to the following terms:

  1. Eligibility

    • Wholesale accounts are for approved retailers, distributors, or food service businesses only.

    • A valid business license or resale certificate may be requested.

  2. Minimum Orders

    • Wholesale purchases must meet the minimum order quantity of one full case (12 bags per flavor) per order unless otherwise specified.

  3. Pricing & Payments

    • Wholesale pricing is confidential and for your business use only.

    • Prices are subject to change; we will notify partners in advance of significant changes.

    • Payment is due at checkout via our secure online system unless otherwise agreed in writing.

  4. Shipping

    • Wholesale orders typically ship within [X] business days of payment.

    • Shipping costs are the responsibility of the buyer unless otherwise noted in a promotion.

  5. Resale & Branding

    • Products must be sold in their original packaging.

    • Repackaging or relabeling is prohibited without prior written consent.

  6. Account Maintenance

    • ZingNuts reserves the right to revoke wholesale access if account misuse, resale violations, or inactivity occurs.

    • Accounts may be reviewed annually to ensure continued eligibility.

  7. Returns & Damages

    • All sales are final for wholesale orders, except in cases of product defect or shipping damage.

    • Any issues must be reported within 5 business days of delivery.

  8. Use of Branding

    • Approved partners may use ZingNuts product images and descriptions for marketing and sales, but must not modify our branding or logos without permission.

By placing wholesale orders, you acknowledge that you have read and agree to these terms.

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Savannah Heat Krunch Strawberry Pecan Salad

Ingredients (serves 2–4):

4 cups fresh baby spinach or mixed spring greens

6–8 large fresh strawberries, sliced

¼ small red onion, thinly sliced

¼ cup crumbled goat cheese or feta

½ cup Savannah Heat Krunch pecans (or substitute with any sweet-spicy candied pecans)

Optional: balsamic vinaigrette or a light raspberry dressing

Instructions:

Prepare the base: In a large bowl, add the fresh greens.

Add toppings: Arrange sliced strawberries and red onion over the greens.

Sprinkle cheese: Scatter crumbled goat cheese or feta evenly.

Add pecans: Top generously with Savannah Heat Krunch pecans for that sweet-heat crunch.

Dress and serve: Drizzle lightly with balsamic vinaigrette or raspberry dressing just before serving. Toss gently if desired.

🍍🔥Pineapple Habanero Krunch Ice Cream

Ingredients (serves 2–4):
2–4 scoops of good-quality vanilla ice cream (or coconut ice cream for a tropical twist)

¼ to ½ cup Z!NGNUTS Pineapple Habanero Krunch cashews (roughly chopped if you prefer smaller bits)

Optional: a drizzle of honey or caramel sauce for extra sweetness

Optional garnish: a sprinkle of toasted coconut flakes or a few fresh pineapple chunks

Instructions:

Scoop & prep:
Place scoops of vanilla ice cream into a chilled bowl.

Add the crunch: Generously sprinkle Pineapple Heat Krunch cashews over the ice cream. If you like, crush some for a mix of fine and chunky texture.

Optional drizzle: For a sweeter treat, lightly drizzle with honey or caramel sauce.
Garnish (optional): Top with toasted coconut flakes or a few pieces of fresh pineapple for a fruity punch.
Serve immediately:
Enjoy the cool creaminess with a sweet-heat crunch in every bite!

Savannah Heat Krunch Pecan-Crusted Salmon

Servings: 2–4
Ingredients:

2 salmon fillets (about 6 oz each)

½ cup Savannah Heat Krunch Pecans (crushed)

2 tablespoons Dijon mustard

1 tablespoon honey or maple syrup (optional, for a touch of extra sweetness)

1 tablespoon melted butter or olive oil

Salt and pepper to taste

Lemon wedges, for serving

Instructions:

Preheat oven:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.

Prepare pecan crust:
Place Savannah Heat Krunch Pecans in a zip-top bag and crush them lightly with a rolling pin or pulse in a food processor until coarsely chopped (not too fine — you want texture).

Season salmon:

Pat the salmon fillets dry with a paper towel. Season lightly with salt and pepper.

Add mustard glaze:

In a small bowl, mix Dijon mustard and honey (if using). Brush this mixture generously over the top of each salmon fillet.
Apply pecan crust:

Press the crushed pecans onto the mustard-coated tops of the fillets, gently patting so they stick well.

Drizzle butter or oil:

Drizzle melted butter or olive oil over the crust to help it brown nicely.

Bake:

Bake for 12–15 minutes, or until the salmon is cooked through and the pecan crust is golden brown.

Serve:

Remove from oven and let rest for a couple of minutes. Serve with lemon wedges and your favorite side — like steamed broccoli or roasted potatoes.

✨ Tip: If you want extra crunch, you can broil the salmon for an additional 1–2 minutes at the end — watch carefully to avoid burning the pecans.