I defy you to try to spread refrigerated peanut butter on anything - at least the natural stuff.
It’s not hard if you stir it properly (vigorously) and there aren’t any problems with oil to peanut ratio (does happen sometimes rarely). In my experience I like turning the jar upside down and keeping it that way several days before I plan to use it if not storing it that way, then turn it right-side-up 12-24 hours before opening. Then stir. The changing of orientations helps distribute the oil more evenly throughout for stirring I think.
I like to keep it refrigerated because it prevents natural peanut butter (with only peanut oils) from separating once stirred and I am lazy (oil rises to the top in natural so I’d have to stir every time). If it does get too hard because of weird oil stuff you can often leave it out for most of a day, stir it again and then put it back in the fridge. Done right natural peanut butter can spread just as easily and nicely as the hydrogenated oil stuff and I only have to stir once a jar or so which is a real win.
It’s not hard if you stir it properly (vigorously) and there aren’t any problems with oil to peanut ratio (does happen sometimes rarely). In my experience I like turning the jar upside down and keeping it that way several days before I plan to use it if not storing it that way, then turn it right-side-up 12-24 hours before opening. Then stir. The changing of orientations helps distribute the oil more evenly throughout for stirring I think.
I like to keep it refrigerated because it prevents natural peanut butter (with only peanut oils) from separating once stirred and I am lazy (oil rises to the top in natural so I’d have to stir every time). If it does get too hard because of weird oil stuff you can often leave it out for most of a day, stir it again and then put it back in the fridge. Done right natural peanut butter can spread just as easily and nicely as the hydrogenated oil stuff and I only have to stir once a jar or so which is a real win.