Still skeptical about homemade nut butters?
Here’s another one to try.
The first time I tried peanut butter, I bought a common brand jar. The content was firm like soft cheese and can be scooped, actually cut leaving the spoon clean. I tried it and was not impressed at all. A thick fatty and salty mixture with a very unpleasant taste.
Tasting other brands in giving it another chance got me hooked. But looking at the ingredients, I got concerned. Yes, I read the label. And you should too.
I snapped a few photos of the ingredients of peanut butter jars available at a supermarket. See for yourself.
You are ingesting hydrogenated fats with sugar and salt. As if the fat in the peanuts isn’t enough.
That’s when I decided to make my own. It can take only peanuts. Simple.
A little bit of salt, sugar, or oil might be added depending on taste and need, but just peanuts is definitely a legit recipe.
I have to come clean though. *puts his head down and swipes foot right and left on the floor* Sometimes, I buy…. I mean find a peanut butter jar after my trip to the supermarket. Must be the PB elves. Those sneaky elves reward me for being a good boy. Can you refuse such a gift and not indulge in some creamy goodness that sticks to the roof of your mouth?
It’s a texture I’m still unable to replicate. Until I get a stronger food processor and test the outcome, I’ll have to accept the gifts from the generous PB elves. Good thing they pick wisely and they read labels.
Homemade Peanut Butter
- 3 cups raw peanuts
- 1/2 tsp salt
- 1/2 tsp vegetable oil (optional)
- Preheat the oven to medium high
- Coat the Peanuts with oil and salt
- Spread on a cookie sheet or flat pan
- Roast until golden (around 10-15 min depending on the oven temperature)
- Toss to roast evenly
- Remove from the oven and let them cool for 15 min
- Crush in a food processor for a coarse ground. Open the lid and scrape the sides
- Turn the processor and scrape the sides again every time the peanuts escape to the sides
- Keep going until they reach a creamy textures*
- For a finer and creamier texture, run the butter into a cheese cloth to catch all the fine granules. I’m fine with it, I’d skip this step
- Store in jars in the refrigerator to prevent it from separating, or upside down. If it separates, stir it well
* the steps to are: coarse, fine, very fine, lumpy, rough butter, smoother butter. If the peanuts are too dry and won’t cream, add 1/2 tsp of oil and blend more. The process takes from 10 to 20 minutes depending on the power of the processor. Mine took around 20 minutes because my processor isn’t strong.
Variations: add a tablespoon of honey or cocoa powder.