I got this amazing and super easy recipe from http://www.loveveggiesandyoga.com/2012/07/homemade-peanut-butter.html Its the only way we eat peanut butter now and its WAY cheaper than buying organic from the store! Enjoy
Once you make peanut butter at home, it will be very difficult to get excited about store bought peanut butter ever again.
Not that eating peanut butter of any kind would ever be a chore because I love it so, but homemade peanut butter is a delicacy. And a nearly effortless delicacy at that.
It’s akin to savoring a piece of high-end dark chocolate that’s rich and pure, uncomplicated by fillers, additives, or ingredients that have no place being in chocolate; and then grabbing a milk chocolate bar in the checkout line at the grocery store, which is likely a combination of tasteless, grainy, and waxy.
Apples and oranges. Store-bought peanut butter versus homemade.
At room temperature, it’s similar in consistency to a stir-free natural peanut butter, thicker than almond butter, but thinner than conventional Jif or Skippy.
I store my homemade peanut butter in an airtight container in the refrigerator and although I could keep it at room temperature, I’m sure it will keep longer being refrigerated and I prefer my peanut butter on the thicker side. Storing it in the fridge helps it to stay thicker and less runny, especially since my house is warmer now during the summer.
Interestingly, my peanut butter has turned out to be “stir-free”.
It has not separated into oil and a solid mass, which is something I detest about natural peanut butters; the oil slick on top and that stubborn dry blob on the bottom that never really wants to re-accept the oil.
Find a food processor and a spoon.
This is crazy good.
The whole process takes less than 5 minutes.
Here’s a step-by-step breakdown (a literal breakdown)
16 ounce bag or jar of peanuts (use honey roasted, plain, salted, unsalted, or try a jar of mixed nuts)
Add peanuts to the canister of the food processor
No oil, no salt, just peanuts
Turn it on and watch it go
There peanuts go through various stages in the approximately five minutes it takes to go from peanuts to peanut butter:
crushed into a fine powder
a thicker paste
and a big peanut butter “dough ball” will form
And then the big ball will magically break down
And turn into a gritty peanut butter
Keep processing and the peanut butter will get smoother, creamier, and thin out
No oil was ever added at any point during processing – just the natural oils from the peanuts are being released
Keep processing until you’re certain the peanut butter is smooth enough for your liking, another minute or so
I like my peanut butter very smooth, like buttah
The peanut butter is a little on the thinner and runnier side immediately post-processing because it’s warmed from the motor – similar in thickness to store-bought almond butter
After refrigeration, it thickens up a bit
As suggested in the recipe section, flavor your peanut butter with anything you want from vanilla or coffee extract
To cinnamon or pumpkin pie spice or cocoa powder
To spicy or savory, which is great for 2-minute peanut sauce (vegan, GF)
Or add some adult-version flavorings
This is your peanut butter. Get creative.
Homemade Honey Roasted Peanut Butter (gluten-free, use roasted peanuts to keep vegan)
Makes about 1 1/2 cups creamy peanut butter
16 ounces honey roasted peanuts
Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary.
If you’re unsure how a flavoring will turn out, I suggest removing half the peanut butter or two-thirds of it, placing it in another container, and flavor a smaller portion, to taste, before flavoring the entire batch with one particular seasoning or flavor. Or get two or three flavors from one recipe based on how inspired you are.