peanut butter. I mean, didn’t you? Like, peanuts ground into butter, maybe some salt, maybe some oil to smooth things out. Many cookbooks assume the same—specifying in recipes touse natural peanut butter, due to separation, which could become problematic in certain baked goods. Sweetened peanut butters, meanwhile, stay perfectly emulsified, like shelf-stable frosting.“Teddies Natural Peanut butter, just peanuts and salt .
Winner! On Valerio’s blind taste test, he described this one as: “SMUCKER’S. Slightly crunchy.” This standout texture was most people’s favorite part: teeny-tiny, itty-bitty crunchies from a slightly coarser grind. Think creamy butter that wants to be crunchy. Or crunchy peanut butter that wants to be creamy. Or, as one person put it: “Pleasantly crunchy without being ‘crunchy.
foods_HQ Smuckers all natural SavedYouAClick
Dump a $2 jar of peanuts into food processor. Salt. No oil. Boom. Peanut butter cheap & easy. And no separation.
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