Homemade Peanut Butter

I don’t think it’s much of a secret that I have a thing for peanut butter. A “the day cannot continue until Caroline has had her peanut butter” thing. I’m not really sure where this obsession came from, to be honest. With the exception of the frequent Reese’s product, my childhood was not dominated by peanut butter, so I can only guess that my attachment to the gooey goodness came while I was abroad in France. Fun fact: the French do NOT like peanut butter. In fact, it’s a stereotype that Americans can’t get IMG_3809enough of the stuff, one which I confirmed when I asked my host mom upon my arrival if we could try to find a jar. Needless to say, that wasn’t the greatest first impression. The stuff that French markets had in stock was your run of the mill “American quality” peanut butter that cost eight euros. AKA Jif. Fun fact, unless it’s in a baked good, I won’t touch the stuff. I felt so deprived, my mom had to bring a jar of natural peanut butter when she came to visit. I am extremely picky about my peanut butter, to say the least. So much so, that I have a list of jars I like, dislike, and want to find and taste test. It’s a little obnoxious. I even travel with pouches and squeeze tubes of my own peanut butter, because hotels are usually only stocked with the process variety. Hence: BYOPB. I always bring my own peanut butter. And I finally tried making my own, and guess what? It’s probably the easiest thing to make. The great part about this recipe is that it’s completely customizable: I like my peanut butter as peanutty as possible – roasted, but without salt or added sugar; but add-ins are welcome here!


Homemade Peanut Butter [yield: 1 12-oz jar]

The Goods

  • 2 cups shelled, unsalted peanuts (I used unroasted, but you can get roasted if you want to skip the roasting step!)
  • Optional Mix-Ins:
    • honey or maple syrup
    • sea salt
    • additional peanut oil
    • cocoa powder

The Steps

  1. IMG_3794

    That is a lot of peanuts. Lay them out on a cookie sheet

    If roasting the peanuts: preheat the oven to 375 degrees F.Lay the peanuts evenly  on a cookie sheet. Roast for 10 minutes, checking frequently. They should be slightly browned, with a slight nutty aroma.

  2. Let the peanuts cool slightly. In a food processor, pulse the nuts until they are broken up and gritty. Run the processor for a minute. The nuts should look grainy, like quinoa or couscous. Scrape the sides down with a rubber spatula.

     

    IMG_3796

    After pulsing, the peanuts should look grainy — like sand or couscous.

     

  3. Run the processor for another minute, until the peanuts have collected in a ball of peanut-butter-like goodness. Scrape sides down again.
  4. Continue running the processor until the peanuts start to look creamy and oily. This is where you want it!
    IMG_3797

    Eventually, the peanuts should look super creamy, like this.

    5. Remove the blade from the processor and mix in any additional goodies to taste. Let cool completely before transferring to a jar.

How do you eat you eat your peanut butter? I love mine slathered on a rice cake (usually late at night, when no one is around) or drizzled on top of steel cut oats for breakfast! Comment below!

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