Adams no-stir may have no added sugar, but it does have hydrogenated oils... not healthy in my book! I love the taste of all-natural, even though I have to stir it - it's the natural oils, that's why! And my tip - don't try spreading natural PB on white bread. Use whole grain hearty bread and the PB won't tear it apart. Oh and keep it upside down in the refrigerator (even before mixing it - this helps to mix it up for you).

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I arrived @ this site searching for analysis of Skippy's Natural....something I've tasted and dislike...

My local supermarket has it's own brand of freshly ground peanuts....the oil will seperate at room temp...but...when the peanuts are fresh and freshly ground...w/o any additives....you're getting the best of the peanut...no salt, no sugar, and most of all...no hydrogenation....you become accustomed to this pure butter and it is delectable.
(you're already 'accustomed' to hydrogenated peanut butter w/salt and sugar...it takes a bit of practice)

Smucker's is ok, and it is a chore to incorporate the naturally occurring oil which seperates, but...once you've got that accomplished...refrigerate and enjoy...(Smuckers has salt added)

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I have found that I can easily incorporate the oil at the top of Smucker's Natural using an electric hand mixer. Remove one of the beaters and hold the jar firmly. It mixes quickly and the oil does not separate if stored in the refrigerator.

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This is sort of peanut butter related...

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can i use one of ur images for my school project

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The fresh ground up stuff is pretty tough at times. I've tried the different varieties they have at Trader Joes, Peanut, Almond, Cashew, but then I found a Skippy Natural style that is a no stir, but I think it only comes in creamy. There is no trans fat though, so that's a plus!

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This is sort of peanut butter related...



I made the mistake once of thinking that "Cashew Butter" (maybe it was called "Cashew Nut Butter", I don't remember) would be a good thing to try. After all, I enjoy cashews..



WRONG! It was as bland as homemade peanut butter, but with even LESS taste! Perhaps their are recipies for making it that include adding a pleasant taste.

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In reference to my previous comment.. I do know the proper use of there/their.. I just made a mistake. :)

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Yeah, the fresh-ground stuff isn't for me. I like the natural pbs that are sweetened with honey. Yum! My kids don't know the difference between those and Jiff. And they spread just fine!

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Natural PB sucks for a kid but I like it as an adult, especially spread on apple slices. It seems nice and salty. Maybe the lack of sugar makes the salt more pronounced. I'm talking about the Whole Foods house brand in a jar. Stir it up and then put it in the fridge. When its cold it will stay mixed longer.



Now to totally blow your mind: Save leftover pancakes for a PB&J sandwich later in the day. Decadent.

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My mom was a health-food nut, so she always got us the Laura Scudders 2-ingredient (peanuts, salt) peanut butter. Get this: to make it lower-fat, she would pour off the oil on the top of a new jar rather than stir it in. Try spreading that onto your seven-grain bread! One of the first things in my pantry when I grew up was the Goober grape, which I immediately realized was a fantasy that should have stayed in my childhood. I now hate peanut butter.

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Oh, I love Adam's No-Stir. I discovered it a few months ago, actually. As a kid, I grew up on Skippy. I was a peanut butter for the masses, skippy/peter pan/jiff kind of girl.



Then I met my boyfriend who would only eat the natural, oil on top, stir it up kind. Which is super gross, imho. The Adams No-Stir is a good compromise. It's creamy and all together for me and natural/healthy for him.

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I personally don't mind the all natural stuff. I actually grew up on the trans-fatty kind (on Wonder Bread of course) and only recently converted to the oil on top kind. I just turn a brand new jar upside-down overnight and the oil somewhat reincorporates; this makes it much easier to stir up. I store it in the fridge and it stays together pretty well long-term.



I now enjoy it on whole grain bread, and feel pretty virtuous health-wise about the whole business.

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