You can eat it for lunch, but both the peanut butter and the jam are usually sweet. You may have also heard of the famous peanut butter and chocolate combination in desserts, which also pushes peanut butter toward the sweet category.
However, it's still considered savory, too, and it's frequently added to spicy curries and warming soups. It's probably best to think of peanut butter simply as one of the most versatile condiments in your cabinet. This is really a matter of personal taste, but we can tell you why people have their preferences for certain types of peanut butter. We've already covered the chunky versus smooth discussion, but what we haven't discussed is natural versus processed peanut butter.
Natural tends to mean no preservatives or artificial flavors, but these spreads often aren't as sweet as the processed types. Usually, it's the sweetness of the less natural peanut butters that people like, but there are many who prefer the more organic flavor of natural peanut butter. Whether you're not into the flavor of peanut butter or you just ran out, you can replace it with any nut or seed butter.
Cashew butter is a great stand-in for flavor and texture. Almond butter tends to be a sweeter, less earthy spread with the same nuttiness but a grittier texture. You can also try sunflower seed butter or even tahini on toast.
Peanut butter is an appetite suppressant so could be quite useful for losing weight…….. Bez Full Member. Blazin-saddles Free Member. DrJ Free Member. End of. I always take peanut butter sarnies on rides; as it keeps me going and I can always stomach it. The answer: You know all those dead squirrels you see on the road? I think peanuts add to the thickness and protein content but very fattening. IdleJon — Member. I just had spotted dick. Guess what? It didn't taste like the pudding. Houns Full Member.
Ooh tell me more about the Cashew butter! Where there were seemingly just a few brands of peanut butter in two different varieties a few years ago — creamy or chunky — there are now several different kinds of peanut butter and a bunch of different nut and seed butters.
There are peanut butters with only one ingredient: peanuts, and there are white chocolate or cinnamon raisin varieties of peanut butters. Trying to pick out a peanut butter can be a task, but it really all comes down to personal preference. I keep regular old — usually store brand — creamy peanut butter on hand for cooking and baking.
I feel like most of the old-school recipes I use it for have been formulated with that type of peanut butter in mind. Why virginia peanuts—those usually found in the form of fancy cocktail nuts—for peanut butter? With a dark roast and a medium grind, Cream-Nut peanut butter occupies a midpoint between crunchy and creamy.
Because virginia peanuts have less oil than other peanuts, only a little separation occurs at the top of the jar, by contrast with the pool of oil that usually sits in jars of other nonhydrogenated peanut butters. Sure enough, when we opened our jar of Cream-Nut peanut butter, there was just a bit of oil on the top. The company believes that the vintage machinery makes a better product because it moves slowly and generates less heat, thus preserving the peanut flavor.
This peanut butter, full of roasted flavor, pairs well with a crisp apple or a thick slice of wheat toast. Look for crunchy and organic versions, coming out in January. A newborn of , Earth Balance peanut butter is available in both crunchy and creamy versions. Earth Balance was a big hit at SAVEUR for its hint of sweetness and its ultrasmooth texture, reminiscent of the products of the peanut butter giants but without hydrogenated oil.
Creamy and rich with the crunch of roasted nuts, this peanut butter was great on the spoon and would make a stellar sandwich. The Krema Nut Company, founded in , claims to be the oldest continuously operating peanut butter manufacturer in the United States.
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