Awwwwww yeah! Who made homemade PB this week? This girl right here, that’s who! We’ve been trying to eat healthier recently, and peanut butter is great in the morning on toast or with apples for a snack. So I found this homemade peanut butter recipe online and thought, we can make this, we have all those ingredients, minus the peanuts. Well, technically our oil and salt were different than what the recipe called for, but who cares. So off to the store I went and picked up some peanuts.
Here is the ingredient list I used(I doubled it so that it will yield 2 cups of peanut butter):
▪ 4 cups roasted, unsalted peanuts
▪ 1/2 tsp. pink Himilayan salt (you can also use kosher salt instead, if you like)
▪ 2 tbsp raw honey (we used a local honey from the farmer’s market in town, but you could use any store-bought honey too)
Note: We also made a batch substituting molasses for the honey, since molasses is waaay more cost-effective than honey. It tasted great too. 🙂
▪ 4 tsp. Pompeian olive extra (mediterranean blend)
Note: the original recipe called for vegetable oil, so if that’s what you have on hand, go for it! 🙂
First, you’re going to take your peanuts, pour them into your food processor, and pulse them until they become fine. I call it “peanut sand”. Note: If you like crunchy peanut butter, you can take an extra half cup or cup of peanuts, and pulse them a little bit just to break them up some and set aside.
Once your peanuts look like sand, you can add in the salt, honey (or molasses), and oil.
This is the part where it starts to look like peanut butter. Mix it for 4, maybe 5 minutes, and then scrape it down and check for smoothness.
If it’s smooth enough, it’s ready to be put into a container.Note: Now would be the time to mix in the extra peanuts you set aside to make your peanut butter crunchy.
Once your peanut butter is as smooth or crunchy as you like it, use a glass or plastic jar (big enough to fit 2 cups) to store it in, and then keep it in the fridge for up to one month.
I confess that I did not put it in the fridge after I made it. It’s been out on my counter for a week, and it still tastes just as good as day one. But to be on the safe side, the next batch I make will go in the fridge.
The other recipe said that you could do a nut swap if you want. So if you like almonds, cashews, or pistachios instead, you can replace the peanuts in this recipe. Just make sure they’re roasted and unsalted.
We’ll be trying out some jam recipes soon to go with this yummy PB , so I’ll keep you posted.
Which do you like, crunchy, or smooth? I made smooth, but I loooove me some crunchy! Until next time. Enjoy.