Best Natural PB ever

[Red Dawn]

Teddy's Super Crunchy ALL Natural. Locally made and inexpensive unlike the Promise Brand. BTW Promise also make Almond Butter and a few other varieties of Natural Nut Butter. Hmm sounds a little weird.

 

[Megatomic]

Maranatha makes some good almond butter and it's all natural, and I think they make peanut butter also. Never tried their PB though.

 

[skace]

You guys have inspired me to look at natural pb again...

 

[brikis98]

Teddy's Super Crunchy ALL Natural.

Teddie's is my peanut butter of choice. Delicious and all natural.

 

[TallBill]

You guys have inspired me to look at natural pb again...

I had some regular PB the other day and actually disliked the taste. I'm so used to natty.

 

[msi1337]

skippy natural is win

 

[Red Dawn]

Teddie's is my peanut butter of choice. Delicious and all natural.

It's made about a 1/2 mile from where I live in Everett MA.

 

[brikis98]

It's made about a 1/2 mile from where I live in Everett MA.

Lucky. I just moved from Cambridge, MA to Stanford, CA and I don't think I'll be able to find Teddie's around here, so I'll have to find a replacement.

 

[Red Dawn]

Lucky. I just moved from Cambridge, MA to Stanford, CA and I don't think I'll be able to find Teddie's around here, so I'll have to find a replacement.

Stanford? I thought the Stanford Campus was in Palo Alto. Besides I don't believe living in MA is lucky compared to living in Sunny CA

 

[brikis98]

Stanford? I thought the Stanford Campus was in Palo Alto. Besides I don't believe living in MA is lucky compared to living in Sunny CA

Stanford campus is in Stanford, CA which is adjacent to Palo Alto.

 

[RagingBITCH]

Hands down, the best one you can get is the one you make yourself. I <3 my almond butter over PB anyday over the week. If you have to buy one off the shelf - the Smuckers Natural PB was my fav.

Never tried using peanuts in making my own butter - I prefer the taste of almond butter over PB now, but that's just personal preference.

Quick recipe:

- Roast a lb of almonds with light salt at 400 for about 10-15 minutes or until slightly dark in color
- Throw into a food processor. You'll process these for about 7-15 minutes, depending on how good your food processor is. About halfway through, add any desired oil + salt + sugar. (1-2 tsps of oil, 1 tsp of sugar and salt)
- I suggest making a small batch without salt/sugar - you'll need the oil to add a desired creamy texture to it. Then add salt/sugar to taste in future batches...I normally add a tsp or 2 of sugar in and don't use any additional salt - I mostly salt mine during the roasting process
- Seeing as how I destroyed a cheap food processor doing this, unless you have a good Kitchenaid/Cuisinart, pulse this in 5-10 second increments to prevent burning the motor out. You're going to have this sucker running for almost 15 minutes...it's a guaranteed way to ruin a processor.
- If you like it chunky, chop some up and throw it into the final product
- Even refrigerated, it's still very smooth

 

[Kaido]

Hands down, the best one you can get is the one you make yourself. I <3 my almond butter over PB anyday over the week. If you have to buy one off the shelf - the Smuckers Natural PB was my fav.

Never tried using peanuts in making my own butter - I prefer the taste of almond butter over PB now, but that's just personal preference.

Quick recipe:

- Roast a lb of almonds with light salt at 400 for about 10-15 minutes or until slightly dark in color
- Throw into a food processor. You'll process these for about 7-15 minutes, depending on how good your food processor is. About halfway through, add any desired oil + salt + sugar. (1-2 tsps of oil, 1 tsp of sugar and salt)
- I suggest making a small batch without salt/sugar - you'll need the oil to add a desired creamy texture to it. Then add salt/sugar to taste in future batches...I normally add a tsp or 2 of sugar in and don't use any additional salt - I mostly salt mine during the roasting process
- Seeing as how I destroyed a cheap food processor doing this, unless you have a good Kitchenaid/Cuisinart, pulse this in 5-10 second increments to prevent burning the motor out. You're going to have this sucker running for almost 15 minutes...it's a guaranteed way to ruin a processor.
- If you like it chunky, chop some up and throw it into the final product
- Even refrigerated, it's still very smooth

Will try this, thanks!

What oil do you use? Also, how do you salt the almonds before roasting - do you cover them in oil first, to get the salt to stick?

 

[RagingBITCH]

Will try this, thanks!

What oil do you use? Also, how do you salt the almonds before roasting - do you cover them in oil first, to get the salt to stick?

Hey Kaido - I normally just use vegetable oil. It'll take a few tries at the recipe before you finally get it down - the first time I made it I expected it to be 'butta' after 5 minutes. Instead, it was dry chunks of peanuts. Takes a lot of patience!

I just cover the almonds with a little salt, no oil necessary. You'll end up probably dumping a lot of the salt into the processor when you're emptying the pan in anyway, so it's not necessary to stick.

You'll process it to the consistency you want...you can get it almost liquid form or pretty chunky. The more time you process it, the smoother/more liquid it gets!

If you have a Central Market, Whole Foods, or the one off kind of grocery stores, they normally sell natural PB/almond/walnut/pecan butter there. You can take a look and see the kind of consistency it eventually comes out as.

 

[Red Dawn]

Stanford campus is in Stanford, CA which is adjacent to Palo Alto.

Wow lived just down the road from there for over 30 years and never knew that

 

[brikis98]

Hands down, the best one you can get is the one you make yourself. I <3 my almond butter over PB anyday over the week. If you have to buy one off the shelf - the Smuckers Natural PB was my fav.

Never tried using peanuts in making my own butter - I prefer the taste of almond butter over PB now, but that's just personal preference.

Quick recipe:

- Roast a lb of almonds with light salt at 400 for about 10-15 minutes or until slightly dark in color
- Throw into a food processor. You'll process these for about 7-15 minutes, depending on how good your food processor is. About halfway through, add any desired oil + salt + sugar. (1-2 tsps of oil, 1 tsp of sugar and salt)
- I suggest making a small batch without salt/sugar - you'll need the oil to add a desired creamy texture to it. Then add salt/sugar to taste in future batches...I normally add a tsp or 2 of sugar in and don't use any additional salt - I mostly salt mine during the roasting process
- Seeing as how I destroyed a cheap food processor doing this, unless you have a good Kitchenaid/Cuisinart, pulse this in 5-10 second increments to prevent burning the motor out. You're going to have this sucker running for almost 15 minutes...it's a guaranteed way to ruin a processor.
- If you like it chunky, chop some up and throw it into the final product
- Even refrigerated, it's still very smooth

I'd also toss out the idea that some stores have machines that will grind fresh peanuts, almonds, cashews, etc for you. These are typically stores that have bulk bins of all sorts of grains/nuts anyway, such as Safeway and Whole Foods. I'm not a fan of their freshly ground peanut butter, but the freshly ground almond butter, cashew butter and pecan butter are phenomenal. And, of course, 100% natural.

Wow lived just down the road from there for over 30 years and never knew that

Heh, I guess me and you kind of traded places.