Homemade Peanut Butter
This is a simple, quick peanut butter recipe you can adjust for your taste and use.
Servings 24
Equipment
- food processor or a blender
- spatula
Ingredients
- 1-2 cups Peanuts, raw shelled or in red skin
- ½ tsp. salt
- water
- 1 tbsp. honey/jam (preferably a sugar-free jam)
- 1-2 tbsps. peanut oil or coconut oil
- ½ tsp. cinnamon optional
- 1-2 tbsps. cocoa powder or melted chocolate chips optional
Instructions
- First, soak the nuts in salted water for 20 minutes before you place them on a prepared roasting sheet. Then, bake the nuts for 10 minutes at 350 degrees F, remove and then cool before you proceed to the next step. Remove the skin once cool.
- Next, place the peanuts in the processor and start pulsing the nut on low-medium. You will first notice the peanuts get a crumbly texture, and then to a sticky mass that looks like a ball. This will not last for long, once you quickly scrape the sides with a spatula. Allow the processor to continue and a desired thick creamy paste will form. Add a tablespoon or two of coconut oil, depending on the amount of creaminess you want and if you want it to spread the butter easily on bread.
- For a sweet tasting peanut butter, you can add the honey or jam to the mixture. Allow it to blend well.
- For additional flavour, add the optional ingredients according to your taste. Once you arrive at your desired smoothness, stop the processor and bottle the peanut butter.
- Refrigerate.
Notes
- 2 cups of peanuts will yield about 1½ cups of butter.
- You do not have to refrigerate the butter, but if you do it can last up to as much as 3 months in the refrigerator.
