DIY: Homemade Peanut Butter

Homemade Peanut Butter

We’ve been on a journey toward eating less processed food and more “real food.” Part of that journey is about deciding which processed foods  to re-create from scratch and which to eliminate entirely. Our whole family enjoys peanut butter (and it’s one of the things both kids consistently eat) so it’s definitely on the list of things to make at home. Fortunately, peanut butter is ridiculously easy to make with a food processor. Seriously, we’re talking 3 ingredients and 5 minutes. And it tastes amazingly good! I had no idea peanut butter could taste so much like actual peanuts. We’ll never to back to the “Choosy Brand” we were buying before.

If you’re looking for a gentle introduction to DIY-ing pantry staples, I hope you’ll try peanut butter. It doesn’t take long, there are no crazy ingredients, and the result is fantastic. I finally understand the appeal of eating peanut butter by the spoonful!

Homemade Peanut Butter
  • Peanuts (I use roasted and salted)
  • Olive oil (I use extra virgin because it’s what I keep on hand)
  • ~2 tablespoons honey, optional and to taste

1. Preheat the oven to 400 degrees F. Spread your peanuts in a single layer on a baking sheet. I do about 2-4 cups of peanuts per batch of peanut butter because that’s a good fit for my baking sheet, but you can easily use more or less. If your peanuts aren’t roasted, it will take about 10-15 minutes to roast them. I keep my roasted peanuts in the freezer so I pop them in the oven to warm them up and help release the natural oils. They’re ready when they are a nice golden color and have a good aroma.

2. Remove from the oven and let cool slightly. Then, add the to your food processor fitted with the normal blade. Pulse for about 5 seconds at a time until the nuts are finely ground. Then, just turn the processor on and let it go. In few minutes, you should be able to see a thick paste forming. Scrape down the sides if necessary. Once you have a homogeneous paste, add in the honey (if desired). Then with the processor going, slowly drizzle the oil in through the top until your peanut butter reaches the desired consistency. I usually have to add in a decent amount of oil to get a spreadable texture, but you may have different results.

3. Taste test, and add more honey or salt if desired. Store peanut butter in an airtight jar at room temperature for up to 3 weeks, or refrigerate for longer storage. Enjoy!

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