Just Peanuts Peanut Butter

May 16th, 2006 by Potato

At the recommendation of some people at work I picked up some just peanuts peanut butter today. It’s interesting. For starters, it tastes exactly like it sounds: like liquid peanuts (the oil and sugar in regular peanut butter make it taste different… like peanut butter). The consistency is also really different: it’s really really sloppy, even more runny than jam. It’s more like the melted peanut butter you’re used to seeing on your english muffin or poptart. The oil also seperates out so you’ve got to stir it before spreading. I’m told that will all thicken up after it cools in the fridge though (which is where it’s to be kept due to the lack of preservatives). I’m going to try it a few more times (particularly in a batch of cookies) before rendering final judgement, but I think I’m going to stick to my old fashioned peanut butter.

However, no matter which way you mix it, you can’t beat peanut butter on english muffins with chocolate milk as a before bed snack! (Though I suppose that counts as cheating on my diet. D’oh!)

4 Responses to “Just Peanuts Peanut Butter”

  1. Ben Says:

    If I remember correctly, once it’s cooled in the fridge it will be rendered virtually unspreadable (at least on bread).

  2. Netbug Says:

    Yes, real peanut butter with oil separation is much dryer tasting and does taste, as you say, like peanuts.

    Personally I like the real stuff better as well, but there’s a reason for that; it’s REALLY REALLY REALLY fatty.

    Sacrifices need to be made.

    And yes, a bedtime snack of PB, English Muffin and Chocolate milk is basically like eating two Mars Bars before bed.

    Try a Designer Whey Chocolate Peanut Caramel whey shake with skim milk (tastes just like chocolate milk) with some slow digesting Caesine protein thrown in.

  3. Potato Says:

    Well, I must have chosen the wrong brand then — I got Kraft 100% Peanuts and it is every bit as fatty as regular Kraft peanut butter (both have 8 g of fat per 15 g serving, but the 100% Peanuts variety does have slightly more unsaturated vs. saturated). Might also explain why it’s so sloppy (even after spending a night in the fridge): all the fat with none of the emulsifiers. Makes you wonder just what variety of peanuts Kraft is choosing…

    If I have time tonight I’ll try making some peanut butter cookies with both types to see which is better (the people at work will be pleased since I’ll only be able to eat about one of each type for comparison’s sake).

  4. Potato Says:

    A very “duh, why didn’t I think of that” moment: if you store the peanut butter in the fridge upside-down, then the oil goes to the bottom of the jar, and then what’s at the top when you flip it back up and open it is much firmer (as you said, virtually unspreadable).