Stuff: The Five Best Peanut Butters

“Nowadays, it really isn’t cool anymore for peanut butter to be so artificially sugary. We’re all about high-oleic peanuts that have been batch roasted locally, with just a little salt added, that tell-tale oil separation on top showing no stabiliser has been added – au naturel, baby.”

“We’re so much about it, in fact, that our nut butter options have exponentially grown in size since Pics (which I love) came along and shook up the game. Weird new labels and fancy packaging have started popping up all over the place: hemp, cacao, almond, cashew, macadamia, salted caramel, tahini.

I’d make the case that while it’s nice to have the range, peanut butter will never be topped, if only because alternatives are often nearly double the price.

There are a couple of other convenient options for lazy purists, though: New World has started to sell peanut butter from Alison’s Pantry, freshly ground in-house, and you can always get Bin Inn to ground them, too, with their handy Peanut Butter Machine.

But being a purist is a little bit boring, and though I appreciate a classic crunchy, I love attempts at reinventing the wheel.

For all my posturing about the superiority of peanut butter, I couldn’t help but sneak Forty Thieves Scorched Almond in there –the joy of a box of scorched almonds, but in a jar and socially acceptable for breakfast.

Dark and earthy paired with the richness of the chocolate. Timeless combination. Bloody good.”


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