I am really enjoying these “how to” posts. Are you? Boy, I hope so. Because we’re doing another one.
And quite honestly, on this site, this is long overdue: how to make your own peanut butter. You already know by now how versatile peanut butter (or almond butter, if you don’t eat legumes) is in healthy baking. It’s filling, full of good fat (better than butter, anyway), and bulks and binds your favorite baked goods.<
The advantage of making it at home is that you can control everything: saltiness, sweetness, chunkiness, and so on. No choosing from a crunchy-creamy binary. You have a texture spectrum to choose from when you make it yourself.
And did I mention that all you need is some peanuts and a food processor? It helps to also have some honey, cinnamon and salt (if you’re not using salted peanuts already) on hand, but you don’t have to add them if you don’t want to. Or add more of them if you want to. This recipe is seriously customizable, if you can’t tell. Not to mention fast, easy and cheap! Don’t miss this one!
- 3 cups dry roasted peanuts salted or unsalted
- 2 Tablespoons honey optional
- 2 teaspoons cinnamon
- Pinch salt optional, recommended if you are using unsalted peanuts
Put all of the ingredients in the bowl of an food processor. Pulse a few times to break everything up, then run consistently until the ingredients form a meal, then a meal-y mass, then a paste, stopping regularly to scrape down the sides and break up the mass that forms. It will take awhile - about 3-4 minutes or more - to reach the smooth consistency you are looking for. Make sure the butter continues to move around the bowl, and puree in halves or thirds if necessary.
Store in an airtight container at room temperature for up to a month.
If that's still not working, you can coax them along by adding flavorless oil (i.e. peanut, sunflower, corn, etc. Do not use coconut because it is not liquid at room temperature) one tablespoon at a time until it loosens up.
Yield: Approximately 1 1/2 cups of peanut butter