Homemade Peanut Butter

Are you a peanut butter fan? I love it! I think the combination of sweetness with a hint of saltiness is what got me hooked to it.

I still remember the taste of crunchy peanut butter my uncle used to bring from the States during my childhood days. Luckily for me, there weren't many takers for it! I used to eat it straight from the jar, one spoonful at a time ;)

Though peanut butter was kinda a staple at our place, it's only recently I started making it at home and I've already made 4-5 batches! I don't think I'll ever go back to store-bought peanut butter again.

Homemade Peanut Butter
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If you are using shelled peanuts, it's a breeze to make this and the taste is really different. You can control the qty of fat and sugar you use and there are no preservatives. All in all, a good deal right?

So here you go…

Recipe from here

Btw, here are some of the recipes you can try with your homemade peanut butter

Cinnamon Toast PB & J

Double Peanut Butter And Milk Chocolate Chip Cookies

Peanut Butter-Oatmeal Butterscotch Chip Cookies

Chicken Satay With Peanut Sauce

Peanut Butter
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Homemade Peanut Butter

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Author: Maria Jose Martin

Ingredients

  • 2 cups 300 grams unsalted shelled peanuts
  • Pinch to 1/2 teaspoon sea salt
  • 1 to 2 tsp honey (I used around 1/2 – 1 tbsp honey)
  • 1 to 3 tsp peanut or vegetable oil (I used 1 – 1.5 tbsp of coconut oil)

Instructions

  • Heat oven to 350 degrees F. Add the nuts to a round or square cake pan or rimmed baking sheet (refer notes).
  • Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, they can burn quickly). Let cool until you can handle them.
  • If you are making crunchy peanut butter, add 1/3 cup of the roasted peanuts to the bowl of a food processor. Pulse 6 to 8 times, or until the peanuts are chopped into very small pieces. Transfer chopped peanuts to a bowl and reserve for later.
  • Add the roasted peanuts to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until the peanut butter is shiny and smooth.
  • Add your desired amount of salt and honey then process until combined. (We add 1/2 teaspoon of salt and 1 1/2 teaspoons of honey). Check the consistency, if it seems too thick, add oil, a teaspoon at a time, until you are happy with it. For crunchy peanut butter, stir in the reserved peanuts.

Notes

How to store: Transfer the peanut butter to a food-safe container, cover it, and then store it in the refrigerator for up to one month. If over the month the nut butter separates, use a spoon to stir it until it is well blended.
Using a blender: As long as you have a relatively high-powered blender, you can make peanut butter in a blender. The steps will be the same as with a food processor.
I usually roast them on the stovetop in a nonstick pan, for 7 – 10 mins on low flame until you can see brown spots on it and the nutty smell comes. The timing of processing may vary depending upon the type of food processor you use. 
 
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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