September 10, 2012

Back to Basics: Homemade Peanut Butter

You can easily make your own peanut butter that tastes just as good, if not better, than store-bought brands.  I have found that a lot of recipes call for the addition of different oils, honey, etc., which is completely unnecessary.  Commercial brands tend to add in a lot of sugar to their peanut butter and, since most people have become accustomed to that sugary taste, I have included the option of adding confectioner's sugar to match that taste.  If you enjoy crunchy peanut butter, simply set aside 1/4 cup chopped peanuts and stir them into the peanut butter at the end.

Homemade peanut butter should be stored in an airtight container in the refrigerator and used within two to three weeks.  

  • 16 oz dry roasted peanuts
  • Optional:  1/4 cup confectioners' sugar

Pour the peanuts in a food processor and process for 5 minutes, scraping down the sides of the bowl with a spatula every 30 seconds.  During processing, the peanuts will transform through the following stages:  Chopped; crushed; powdered; pasty; very thick, dough-like ball; and then creamy.  Once the peanuts turn into a smooth and creamy mixture, add the optional confectioners' sugar and process until just blended.  

Taste and add more confectioners' sugar, if desired.


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