With just a few easy changes, your must-stir natural peanut butter can delight the Jif lover in your household. This makes everyone more willing to avoid the trans fat and higher levels of salt, sugar, and fat found in pre-stirred PB. See my blog post for why this is important and a nutritional comparison. This recipe works with smooth or crunchy varieties. [Update: I used to use local honey for this, but have switched to sorghum.]
Santa Cruz Peanut Butter J-Style
Active time: 4 minutes. Total time: 4 minutes. Yield: 16 servings, 2 tablespoons each.
- 1 pound Santa Cruz Organic dark-roast peanut butter, at room temperature (one 16-ounce or 454-gram jar)
- 1 tablespoon sorghum
- 1/4 teaspoon salt
- Open peanut butter and remove up to one and a half tablespoons oil from top. Save oil for other recipes, such as Adzuki Beans in Orange Sauce, Stir-Fried Vegetables with Chickpeas and Peanuts, and Chocolate Peanut Cake with Chocolate Aquafaba Frosting.
- Add sorghum and salt to peanut butter. Use a table knife to poke down to the bottom of the jar several times. Stir well with the knife (or a spoon if you like glooping noises). Make sure to scrape along the bottom and sides of the jar. You can reduce the active stirring time by about 30 seconds if you let it rest halfway through for a few minutes, perhaps while your bread toasts.
- Keep stirred peanut butter in the refrigerator so it doesn't separate again.