How to choose a nut butters
Updated June 2026Independently researchedNo paid placement.
The best nut butter for you comes down to ingredients: look for one with just the nut (or plus salt), avoid hydrogenated oils and added sugars, and decide whether you prefer the convenience of no‑stir or the purity of a separating butter that needs stirring. For most buyers, a simple, single‑ingredient natural almond or peanut butter from a trusted brand like Justin’s, Teddie, or Adams delivers the freshest taste and the cleanest nutritional profile.
What ingredients should you look for in a natural nut butter?
Start by flipping the jar over and scanning the ingredients list. The ideal nut butter has exactly one item: the nut itself (peanuts, almonds, etc.). A second ingredient – salt – is also fine if you prefer a little seasoning. Anything else – hydrogenated or partially hydrogenated oils, palm oil, sugar, corn syrup, or “natural flavors” – moves the product further from what most people mean by “natural.”
That said, a tiny amount of salt helps bring out the nut’s flavor, and many top‑rated brands like Justin’s and Trader Joe’s add just a pinch. Stabilising oils (like palm oil) are common in no‑stir butters; they prevent oil separation but also add saturated fat and a slightly waxy mouthfeel. If you want the purest experience, choose a butter with separation – you just have to stir it well before first use.
Stir vs. no‑stir nut butters: which is better?
This is really a choice between purity and convenience. Natural nut butters without stabilisers separate: the oil rises to the top, leaving a dense paste below. You stir it back in (a minute of effort), then store it upside down or in the fridge to minimise future separation. The taste is fresher and the texture more rustic. Brands like Teddie, Adams, and Whole Foods 365 are classic examples. No‑stir butters, such as Skippy Natural or Jif Natural, add a small amount of palm oil or other stabiliser to keep the mixture homogenous. They’re ready to use straight from the jar and have a smoother, more spreadable consistency. The trade‑off is that the added oil can mute the nut’s flavour slightly and add a few more calories and saturated fat. For many families, the convenience wins – but if you value a pure nut taste, go for the kind that separates.
Do you need to refrigerate natural nut butters?
Yes, once you’ve stirred a separation‑type nut butter, it’s best to keep it in the fridge. The cool temperature slows oil separation and extends freshness. An unrefrigerated jar can go rancid faster, especially if you live in a warm climate. Even no‑stir butters (with stabilisers) stay fine in the pantry for weeks, but refrigeration gives them a longer shelf life. A good rule: if the jar says “refrigerate after opening,” follow that. Most natural butters without preservatives will last about two to three months in the fridge, versus only a few weeks at room temperature. When cold, the butter becomes firmer – let it sit out for a few minutes before spreading, or microwave briefly.
How to choose between almond butter and peanut butter?
The core difference is flavor and nutrition. Peanut butter is the classic: richer, slightly salty, and a bit more protein per serving. It’s also considerably less expensive than almond butter – you’ll typically pay about twice as much for the same amount of almond butter. Almond butter has a milder, sweeter, more buttery taste, with more fiber and vitamin E, but a little less protein. It’s also higher in monounsaturated fats, which are heart‑healthy. Allergies matter too: peanut allergies are far more common and severe than almond allergies, so almond butter is often the go‑to for school‑safe spreads. For cooking and baking, peanut butter holds its flavor better; almond butter can be used as a substitute but yields a subtler result. Ultimately, the “better” choice is personal – try both, or keep a jar of each.
What about sugar and salt in nut butters?
Many natural nut butters are unsweetened and unsalted, letting the nut’s own flavor shine. If you’re used to standard sweetened peanut butter, the unsweetened version can taste flat at first. A light sprinkle of salt or a drizzle of honey can bridge the gap, but you’re better off controlling the seasoning yourself. Added sugar hides under names like cane sugar, honey, maple syrup, or molasses. Even “natural” brands sometimes add a bit of honey. For health purposes, choose a butter with no added sugar; the small amount of natural sugar in nuts is negligible. Salt is less problematic for most people, but if you’re watching sodium, look for an unsalted option. Many brands offer both salted and unsalted versions of their natural butters.
Are organic nut butters worth the extra cost?
It depends on the nut. Peanuts are grown underground and are heavily sprayed with pesticides, so organic peanut butter likely reduces your exposure to those residues. Almonds are tree nuts that are also sprayed, but the shells are removed, so the kernel may carry less residue. For both, buying organic is a personal choice that usually comes with a noticeably higher price tag. Taste differences between organic and conventional are subtle – some people find organic has a cleaner, less processed flavor, but others can’t tell. If your budget allows, organic is a reasonable investment for peanuts especially. But a high‑quality conventional natural butter from a reputable brand is still a far better choice than a cheap, sugar‑laden spread.
Frequently asked questions
Does natural peanut butter go bad?
Yes – natural nut butters can turn rancid over time because of their unsaturated fats. Signs include a sharp, bitter smell or taste. Kept in the fridge, an opened jar will stay fresh for two to three months; in the pantry, only a few weeks.
Is there a difference between chunky and smooth nut butters besides texture?
Nutritionally, they’re almost identical because the chunkiness comes from small pieces of nuts. The main difference is mouthfeel and how you’ll use them – smooth is better for spreading thinly, while chunky adds crunch to toast, oatmeal, or baking.
What’s the best brand for taste?
Taste is subjective, but top‑rated natural peanut butters often include Justin’s (slightly sweet, creamy), Teddie (very pure, with a classic roasted flavor), and Adams (robust, no sugar). For almond butter, the favorites are Justin’s (smooth and buttery) and Trader Joe’s (great value, no added sugar).
Can I use nut butters for cooking and baking?
Yes – natural nut butters work well in sauces (like satay), smoothies, oatmeal, and baked goods such as cookies and brownies. Be aware that no‑stir butters with stabilisers can make baked goods denser, while separating butters may cause a slightly oily texture if not stirred thoroughly.
Why does my natural nut butter separate?
Separation is a natural result of no added stabilisers. The oil, being lighter, rises to the top. This is a sign of a pure product. Stir it thoroughly with a knife or chopstick until the oil is fully re‑incorporated, then store in the fridge to slow further separation.
Is almond butter healthier than peanut butter?
Both are healthy in moderation. Almond butter has more vitamin E, fiber, and monounsaturated fat, while peanut butter has a bit more protein and niacin. Almond butter also has fewer calories per gram, but the difference is small. The best choice is whichever nut you enjoy and fits your dietary needs – both are excellent sources of healthy fats.