Yummmm! Peanut Butter!!! Silky, smooth, delicious butter made of the finest nuts-that-aren’t-nuts…peanuts!
That’s all I could think about today at work, mostly because I felt deprived when I didn’t get to add any peanut butter in my smoothie this morning. Do you think I can use sick time at work to resolve a peanut butter shortage?
Regardless, the first thing I did when I got home was throw a baking sheet full of peanuts into the oven to prepare some more peanut butter so I wouldn’t have to suffer a morning like this again! I usually whip this batch up every two weeks and it’s SO easy. I feel like I’m constantly running through all my peanut butter. I buy roasted and salted whole peanuts from the bulk section in Sprouts, and I buy A LOT at once because peanuts are really cheap (yet another reason to make your own).
Homemade Peanut Butter
Ingredients
- 3 1/2 cups of roasted & salted peanut
Instructions
- If roasting, preheat the oven to 375°F.
- Pour peanuts onto baking sheet and place in oven on the middle rack.*
- Cook for 10 minutes. The peanuts at the edges of the pan should be starting to darken.
- Stir up the peanuts and place back in the oven for 5 minutes. Make sure the outer edges do not burn.
- Place peanuts in food processor, reserving some if you want to make crunchy peanut butter.
- Process peanuts until desires consistency is reached, stopping occasionally to scrape down the sides with a spatula.*
- If you want crunchy peanut butter, chop up the peanuts you reserved and throw them into the food processor. Pulse until just mixed.*
- Jar your peanut butter and enjoy!
Notes
*Use about 5 1/2 cups to make two jars worth and make your peanut butter last longer! I go through one jar way too fast…
*I usually process for 2 1/2 minutes until I’m satisfied with the liquidity of the peanut butter. Usually after cooling, the peanut butter will stiffen a little so I process the peanuts just a tad more liquidy than the texture I like. If not roasting, the peanuts will take a lot longer to release their moisture and begin to take a liquid form. Usually 10 minutes or so.
*This will stiffen the peanut butter slightly, so make sure the peanut butter is at a liquidy consistency before adding your chopped peanuts.
2 responses to “Homemade Peanut Butter”
[…] home-make a batch of my homemade peanut butter and make sure to leave it thick. These cookies are better when left sitting overnight. They become […]
[…] If you want to step it up a notch, grab some blueberries from your local farmers market or get fresh ones from the store and freeze them yourself. I usually find this is a cheaper alternative to frozen packs. You can also make your own homemade peanut butter with my recipe here. […]