Homemade Peanut Butter
Years ago my husband bought me a Vita-Mix mixer. The recipe book that came with it included a recipe for homemade almond butter. I was intrigued. Since then, I have made MANY batches of almond butter. But I have discovered and easier way.
The food processor! It is quicker, less finicky, less mess and I feel there is less product waste because you can really get in there with that rubber spatula and get EVERY bit (This is where my inner cheapskate gets revealed). This recipe calls for peanuts, but just about any nut or seed will work.
What I love most about making peanut butter (or any butter) at home is the control and improved flavor. You don’t need additives and preservatives in your food to increase shelf life. I have many homemade food items that keep easily for a month (or so) without any chemical preservatives. In fact, I don’t keep, opened pickles, mustard and barbecue sauce in my refrigerator, but in my pantry; but I digress. This peanut butter recipe is ridiculously simple, it probably doesn’t really qualify as a recipe. It really can’t be easier, the taste is completely superior to store bought brands, there is no sugar and takes only minutes in the food processor. Give it a try!
Tools: strong food processor
Time: 5 – 10 minutes
40 ounces Virginia Peanuts, roasted and shelled
Outfit your food processor with the steel blade. Pour peanuts into the bowl of the processor. Fix lid on securely and press on.
Nuts will start to get crumbly, then “roll” like a dough. Continue to process until grainy mixture becomes smooth. Approximately five minutes.
Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
- Add 1 teaspoon honey for honey peanut butter.
- Add 1 tablespoon good cocoa and 1 tablespoon olive oil for chocolate peanut butter.
- Butters can be done with any nut or seed.
- Can be roasted or kept raw.