About 80% of the time, I prefer creamy. But sometimes I just crave those little pockets of peanut crunchiness.
Favorite brand is a tougher one. My favorite peanut butter for the past several years has been Laura Scudder’s No-Stir. It’s got the consistency of commercial peanut butters (after all, it is a commercial peanut butter) with no added sugar. It’s also a full, unbroken emulsion, so the oil doesn’t separate. Let me repeat that…the oil doesn’t separate.
But, it’s hard to find. The one grocery chain here that (used to) carry it, seems to no longer have shelf space for it. I went to three Basha’s in two towns the other day to no avail. It’s not even easily ordered online.
There is a sister brand (Laura Scudder’s was split up and acquired years ago) under the Smucker’s umbrella, Adams, that allegedly has a No-Stir, no-additives crunchy peanut butter that is sold at Wal-Mart…which means I need to go to a Wal-Mart, I think. Oy.
If all else fails, I can go back to in-store grinding. It’s just a bit grainy and the oil will separate. Though, maybe if I stuck in the food processor and added a bit of water…hmm…I wonder if I couldn’t get a stable and smooth emulsion…
I like it on bread, toast, pumpernickel bagels, bananas, chocolate, my finger, ANYTHING.
I eat ungodly amounts of the stuff.