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Is there any problem peanut butter can’t solve?

I had no idea I could mill my own peanut butter using a food processor. Once again, kudos Pinterest. I love the feeling of making something with my own two hands. I suppose it might be more satisfactory if I had grown the peanuts, shelled them and roasted them myself. Alas, I did not get so pioneer woman on this expedition.

Peanuts

I used honey roasted peanuts, although next time I will definitely be using plain roasted peanuts so I can really control the type of flavour in the end result. As such I am attaching a simple recipe which calls for plain dry roasted peanuts. You could theoretically use any type of peanut you like; if you have a fancy peanut store like Picard’s you could get your hands on any type of spiced or flavoured nut you can imagine. Who says peanut butter can’t be wild?

I digress. I have one word to describe my afternoon: delicious. Because there is nothing quite so yummy or capable of transporting me backwards 20 years into my childhood as a stalk of celery smothered in peanut butter.

Nine ounces of honey roasted peanuts just about filled a 1/2 pint canning jar. It took somewhere between 5 and 10 minutes to get the consistency I was happy with: a slightly grainy but not “crunchy” or “smooth” peanut butter. I didn’t have to add any ingredients because my peanut was flavoured, but a plain roasted peanut would require salt or honey/icing sugar to taste.

My little guy is terrified of the food processor. Every time I turn it on he cries bloody murder. I put him in the Ergo; problem solved.

Ozzy

As the peanut is processed it will first breakdown into crumbs, which will begin to clump into a thick paste. Soon a doughy peanut butter ball will form. Don’t stop processing; the ball will smooth out as the peanut butter becomes more runny. At this point keep an eye on the progress if you are looking for a crunchier peanut butter. You may need to scrape down the sides with a larger amount of peanuts; I didn’t have to.

Processing peanut butter

Ooey gooey

Crunch. Crunch. Crunch.


Recipe for 1/2 pint jar:

  • 10 oz. dry roasted peanuts
  • 2 tbsp. icing sugar or honey
  • If using unsalted peanuts add salt to taste. I would start with 1/2 tsp. and add more if not salty enough.
  1. Measure ingredients into food processor.
  2. Process on high for 5-10 minutes. Check consistency.
  3. For creamy smooth peanut butter you may need to process for 15 or more minutes.
  4. Fill a sterilized canning jar, screw on lid and store in fridge for 4-6 weeks.

“As the peanut is processed it will first breakdown into crumbs, which will begin to clump into a thick paste. Soon a doughy peanut butter ball will form. Don’t stop processing; the ball will smooth out as the peanut butter becomes more runny. At this point keep an eye on the progress if you are looking for a crunchier peanut butter. You may need to scrape down the sides with a larger amount of peanuts; I didn’t have to.” – Jenny

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3 Comments

  • Reply Homemade Experience

    This is wonderful–I like to make all my own sauces, almond butters and sometimes flours; so I’ll keep this in mind when I make peanut butter! However, to answer your blog title question… Yes, a peanut allergy.

    February 28, 2016 at 2:59 pm
    • Reply Jenn Schleich

      Ah! So true I suppose. And as ever I feel for those people. It was so surprising to me that my humble little food processor had that power, and since I’ve written this post I’ve tried my hand at other “butters”. I particularly have enjoyed making my own almond butter. Thanks for reading.

      February 28, 2016 at 3:41 pm
      • Reply Homemade Experience

        Almond butter is a favorite of mine—I’m thinking of trying pistachios next, just to see.

        February 28, 2016 at 3:43 pm

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