Monday, November 23, 2009

The best peanut butter has the worst name

I have done it. I have discovered the best peanut butter on the market today. Ironically, it has a terrible name: Cream Nut.

That's right, Cream Nut All-Natural Chunky Peanut Butter , is the best peanut butter I have ever tasted. I am halfway through my second jar and have been eating it on everything from carrots and celery to granny smith apple slices, sandwiches, and straight out of the jar with a spoon.

I cannot decide if the weird name is just sheer hippie oblivion or a genius marketing strategy because I will admit, the reason I picked this up to begin with was because of the weird name.

There is both chunky and smooth, but I definitely vote for chunky here (it has a red cap versus white). I usually am a "smooth" fan, but the chunky kind has a lot more flavor and the texture is perfect. The chunks are not too big either,which I dislike about other "all-natural" brands.

It is sold in the Zingerman's Mail-Order catalog (of course) and in many food-stores around the country. I have found it here in NYC in my local grocery store as well as at Forager's Market in Brooklyn, so I am sure it is easily available.

I have a lot of friends out there who seriously believe that peanut butter increases their life force, as do several editors at Runner's World magazine. Besides bananas, I think peanut butter is a perfect "desert island" food, and endurance athletes swear by it. A half-sized PBJ or with some apple slices is a perfect pre-workout meal, as it is not too heavy or harsh on the stomach, but gives you a lot of protein, healthy fats, and a bit of carbs to fuel you up without giving you cramps or worse.

Also, Cream-Nut is literally 100% peanuts. No chemicals or preservatives and the peanuts are ground in small batches, with just a pinch of salt added for taste. When I compared the labels of my beloved Cream-Nut to Jiff, I was shocked at how many chemicals were added. Ew! I know that sometimes it has to be done, but when you can make such a fabulous-tasting product without it, is there really any choice about which one to purchase??

Sometimes all-natural peanut butters can "separate" at warmer temperatures, meaning you will have a bit of peanut oil rise to the top. Chunky kinds do this less than smooth, and if you dislike having to stir the jar a bit before spreading/eating it, just keep in the fridge.


  1. Thank you, Jess, for the kind comments. They mean something from a fellow fan of MFK Fisher.

    Over at the Koeze Co. blog you'll see my comment on the history of the name if you are interested. It would be great if somebody there out there knew something about the old Cream-Nut bread brand. (Though that name is just as weird, I think.)

    A small correction -- you were eating the smooth. We are transitioning from a white to red cap. The crunchy -- which is really, really crunchy -- has a black label and cap.

    Be well.

  2. Wow, thanks for commenting, Jeff! How did you hear of me? Haha, and I will have to check out the origins of the name. It is funny to hear the back story, and I will have to try the "actual" chunky PB next I am in the store.

  3. One great thing about having weird names -- Koeze, Cream-Nut, etc. -- is that Google alerts works great to let you know what's being said out there.

    Oh, and as a Tarheel, I was pleased to read about your trip to Chapel Hill. Though you reminded me how much I miss Dip's.

  4. I am looking for a natural brand of peanut butter that stays smooth from the top of the
    jar to the bottom ( as much as possible). A lot of natural peanut butters have a good
    texture on the top but as soon as the oil runs out ( which is within the first few
    spoonfulls) the peanut butter gets rather thick and you need to stir it with both hands. I
    have heard of the advice to keep the jar upside down, but this only works slightly and may
    keep it smooth for a few more spoonfulls, but not throughout the jar. I recently read an
    article either in AMNY newspaper or Metro newspaper ( both free newspapers in NYC) that
    addressed this matter and which was about the better brands of natural peanut butter that
    are as smooth as possible throughout the jar whether crunchy or smooth. Some lesser-known
    natural brand was mentioned as best. But, I somehow lost that newspaper and cannot find
    the exact article through Google. If anyone has seen that article, I would appreciate
    telling me which issue of Metro or AMNY it was in, or telling me about any link to the
    article. I am new to this "blogging site" and to "blogging" in general.

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