I hadn’t had natural peanut butter in years, probably not within the past ten years or so. As a kid, I didn’t like it much, as I preferred the sweetness of regular peanut butter. Trying it again now, it was quite tasty. It tasted as if it was created through crushing peanuts and putting the peanut-carnage right in a jar.
The only downfall, it seems, is that it was quite sticky — on a slice of bread it would seem to gum-up my mouth more so that regular peanut butter would tend to. I’m curious as to what factor is contributing to the stickiness.
I know it’s not for a lack of fat, as the Natural Peanut Butter has 16g (but of the “good fat”). And, I don’t think that the lower sugar-content would be a factor, as I wouldn’t think that sugar would contribute to stickiness one way or another.
Any ideas on techniques as to what could reduce the stickiness of natural peanut butter? I was thinking of adding (no-calorie) Splenda to my next peanut butter sandwich, so as to more closely resemble the sweetness that I’m used to, but is there anything that I could add that might unstickify the sandwich?