homemade peanut butter

There is nothing more satisfying, to me, knowing exactly where my food comes from, what I am feeding myself and my husband, and how it’s going to make us feel afterward.

While I am not lucky enough to have a garden overflowing with fresh produce, easy access to a fish market, and a local butcher, I make the most of what I can. For me, it’s so incredibly rewarding to know that I made this from scratch. Whether it’s my homemade bread, preserves, pasta, and everything else near and far between, I sit down so happy at each meal knowing each and every ingredient that goes into my cooking.

Where am I going with this, you might ask?

I decided not long ago to try my hand at homemade peanut butter. As you know, I’ve been on a bit of a “tips and tricks” kick lately {see here and here, for example!} so I figured I may as well keep going on while the streak is hot.

We eat a lot of peanut butter in our house. From slathered on fresh bread right out of the machine, smeared onto graham crackers, or melted down slightly for a quick and tasty ice cream topping, it is definitely a staple that goes pretty quick. And buying organic peanut butter, while totally worth it, is not totally cheap. So! I decided to, quite literally, cut the losses and start producing my own! I figured that it couldn’t be too hard.

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…and boy oh boy was I right! This is a 5 minute recipe wonder. Provided you have a relatively high powered food processor, it takes only a matter of minutes to whip this up. And if you’re blessed enough to live near a Whole Foods Market, hit up the bulk bins for you nuts. Saving money while enjoying delicious, wholesome foods! – even better.

And don’t feel tied down to a classic peanut either, dears! Get a little crazy – almond butter, hazelnut butter, cashew butter…the list is endless. We’re only limited here by our imagination {…and I suppose, availability…but I digress} so have fun with it! You’ll enjoy, I promise.

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~~~

Homemade Peanut Butter {recipe courtesy of Alton Brown}

Makes about 1.5 cups

 

Ingredients:

15 ounces shelled and skinned peanuts {I used the bulk bin at my local grocery store}

1 tsp. kosher salt, or to taste {feel free to omit, if you’d like}

1/5 tsp. honey, preferably local

1.5 tbsp. oil {I used canola, but feel free to use peanut oil, vegetable oil, etc…coconut oil would be a great addition, also}

 

To Prepare:

Place the peanuts, salt and honey into the bowl of a large food processor {mine is a 14-cup bowl, which accommodated the volume nicely*}. Process for 1-2 minutes.

Scrape down the sides of the bowl.

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Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is completely smooth, 1.5 – 2 minutes.

Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

 

Sidenote:

  • For a fun twist, substitute pure maple syrup for the honey if you aren’t a honey lover.
  • Reserve a small amount of the peanuts before processing, and fold in for a “crunchy” style spread before bottling and refrigerating.
  • Swirl with your favorite chocolate spread for a more decadent treat.

*if you don’t have as large a bowl for your food processor, simply halve the recipe to fit your needs

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5 thoughts on “homemade peanut butter

  1. Pingback: peanut butter & banana breakfast smoothie | kitchen konfidential

  2. Pingback: “snickerdoodle” cookie dough dip | kitchen konfidential

  3. Pingback: peanut butter power bites | kitchen konfidential

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