Peanut butter….the spread of life. How I adore it….it’s been jelly’s buddy in our lunch box sandwiches. On celery with raisins in ants on a log form. It’s been apple’s partner, too. Chocolate, nutella, bananas, prunes….or like I like to eat it: straight out of the jar with a spoon. What’s best about peanut butter is that is has a little secret: it is so easy to make it’s almost dumbfounding. All you need is a food processor and peanuts. Salt, maybe, too. But that’s it.
Let’s make some peanut butter.
Put your peanuts in a food processor with a pinch of salt. Any amount will do. I like to use honey roasted peanuts which give impart a yummy honey flavor. Normal roasted and salted peanuts work great too. I wouldn’t use raw ones. If you want, you can add a little honey/molasses/maple syrup to taste and make a sweeter variety.
Press the process button.
Done. You have peanut butter. Stop processing when it reaches your desired consistency. I like smooth but chunky’s cool too.
Stick it in an airtight jar – I’m a huge fan of mason jars – and store for a few weeks. Note that since this is a natural peanut butter, it might separate and become oily; that’s okay though, just mix it up again. Most store bought peanut butters such as Skippy or Jif have hydrogenated vegetable oils added to them. This give them their super silky, dense texture and combat the oily separation. This won’t have the same texture, but its still very good.
You can also use this simple method to make nut butter out of any nut you can dream of. I opted for sunflower seed butter, but imagine the possibilities: cashews…almonds…pistachios! Go nuts, literally.
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