There are two kinds of people: people who eat peanut butter directly out of the jar at the people who do not. I am in the former group, and so are my kids (they ask for “peanut butter spoons”). I am not very discriminating–I’ll eat all kinds of nut butter directly from the jar. For the record, I generally eat nut butters on bread.
The quality and cost of nut butters vary. This past week, I tried sunflower seed butter for the first time. It inspired me to make a figure capturing the taste-cost tradeoff in various nut butters, which is displayed below.
My favorite nut butter is Trader Joe’s peanut butter made from unblanched peanuts. I like my homemade peanut butter (see recipe below) and soy butter almost as much. Natural peanut butter (made by various companies) are also pretty good and frugal. Cashew butter is fantastic but expensive. I like almond butter and sunflower seed butter, but I’m not in love with them. I ended up with four types of nut butters that are tasty enough to justify buying them (see the figure below).
Recipe: When I make peanut butter, I follow the following recipe. I put the peanuts from a 12 oz. can of peanuts and salt to taste in my KitchenAid food processor. I process the peanuts along with safflower oil as needed until I end up with peanut butter of the desired consistency. I also make cashew butter using this recipe, except that I replaced the peanuts with cashews (of course!). Almond butter is not as easy to make at home.
What are your favorite nut butters?