Tuesday, June 19, 2012

Homemade Peanut Butter

This is so easy I don't know why it took me so long to start making my own peanut butter. First of all, it's safer to use whole ingredients (remember that whole "salmonella in our peanut butter" issue in 2009? Yeah, I'll pass on the commercially made stuff, thanks). Plus, making your own (anything) allows you to have the greatest degree of control over the ingredients used and taste. In our family, we like our peanut butter a bit sweet and crunchy, so we add a little honey and we add crushed peanuts to the pureed ones. If you like a little salt taste, you can add that too. If you like creamy you can positively puree your peanuts. You can use any type of nut you like too- pistachios, almonds, cashews, etc. Your imagination is the limit!

This stuff needs to be kept in the refrigerator (like all natural nut butters made without preservatives) and should be consumed within three or four months. You can freeze it if you prefer, and it stores indefinitely in that case. (Don't "can" it however, because there's not enough acidity in nuts to make the process safe.)

Here's what you need:

A food processor
Organic peanuts, about 2 cups
Organic coconut oil, melted, about 2 or 3 Tbs.
Raw, local honey, if you like
Sea salt, if you like
A container in which to store your peanut butter

Amounts are approximate- you'll want to adjust to your family's taste preferences





 The process:

Add the peanuts to the food processor and chop until the consistency looks like this:

 Add oil, one tablespoon at a time, using the food processor to chop and combine between. (I recommend melting the coconut oil in the microwave before you use it because it will help you to best judge consistency. You can choose to use another type of oil which always has a liquid consistency, like peanut for example, but I prefer coconut for its health benefits.) When you reach your desired consistency, stop. How much oil you add will be a matter of personal preference, depending upon how creamy you like your peanut butter.
 Once you've reached your desired consistency, you may want to add a couple more peanuts (and almonds if you're me because you've run out of peanuts by this point...). This will give your peanut butter a crunchy texture.
 You may also want to add a tablespoon or two of honey if you like a bit of sweetness. We sure do. This is also the time to add a dash of sea salt if you'd like. Amount depends upon taste.
 Store in a re-purposed glass container (plastic is fine too). Mardi Gras beads in the background are optional...
 Voila!! Yum.

4 comments:

  1. Replies
    1. Oh, you should! It's so fun and yummy!

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  2. If you don't add some kind of sweetner like honey or sugar it probably won't taste like what you'd expect. Salt is a preservative so adding it helps extend shelf life and will actually enhance the flavor too. I have actually been to a whole foods store where they sell "peanut paste" aka ground up peanuts so u can skip the food processor step.

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    Replies
    1. That's so neat- I have never seen peanut paste before. I agree that without a little sweetener it might not taste like what you'd expect if you've been buying peanut butter at the store, and this is why I'm so excited about making my own nut butters- you control everything about the ingredient list and ultimately the taste of the finished product! You'd have to add a lot of salt in order to be able to store it on the shelf for really long periods of time of course, but a little for taste is totally in order. :)

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