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Simple Homemade Peanut Butter

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Peanut butter is expensive and there are some crazy added ingredients. If you have a food processor you can make peanut butter at home. If anybody is allergic to peanuts or nuts I highly advise against producing peanut products for risk of anaphylaxis unless you know what youre doing and clean everything well!

This peanut butter will not stay as long as the store kind because it doesnt have preservatives. It will stay for a few weeks though. If it lasts.

I looked in two places around my store, the popcorn and peanuts aisle had the peeled peanuts for like 7$ for the same amount, or the cereal aisle had 1 bag at 1$ with "6 servings".  The only difference is you have to take the shells off. Not that bad..time consuming. Save 5$ which is how much youll need for the honey which is ridiculously overpriced...if my parents didnt buy it I would collect honey from fast food restraunts and fill the jar myself.
 
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Step 1:

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I put the peanuts whole in a gallon ziploc bag and smashed them with a can.

Then I could seperate the peanuts from the shells, there was no easy way I could think of to do this...its like panning for gold yew just kinda have to sift and look through the mess.

Have a seperate bowl for the shells because theyre endless.

Watch a movie during this process it takes an hour or so...
or I just got distracted.

Step 2:

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Put your food processor together and get your peanuts ready.

 You will also need..
Honey/Sugar/Stevia (No sugar substitute please Dr Oz says its very unhealthy and 800x sweeter than sugar)
1/2 cup of olive oil per bag of peanuts
Vanilla

(Why I put vanilla and no quantity, italian and mexican cooking background dont measure, you just put in what you think or feel is enough or about the right amount a recipe might call for or if writing a recipe how much you put in)

With the honey- I put about 5 tbl. NOT ENOUGH. Since honey is expensive I would add sugar too.

The olive oil is the only oil I use , except for fried chicken. It is the healthiest oil compared to other American oils and its Italian and very good quality. Much better health benefits and tastes better. I could go on all day. I replace butter with olive oil unless I need the butter texture. The olive oil in my peanut butter recipe is what sets mine apart from some others and store bought.

Start blending, for about 5 minutes straight. If you like chunky stop and check but I need it thin for picky eaters.

Step 3:

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The peanut butter is finished! taste it. You can always add but never take away. Salt? Sugar? Your peanut butter is custom now and healthier. I cant tell you how much healthier, peanuts arent the healthiest nut but replacing with olive oil and leaving out all the extras makes for a great homemade taste.
Goodhart2 years ago
Very nice inble. One thing though, if you think the grocery price of honey is high, get a load of the special honey's out there: $144 a jar as of this writing...
profpat3 years ago
great instructables, just a mixing question, what is the peanut bag weight or measurement, need to know for the 1/2 cup olive oil ratio! thanks
FlatLinerMEDIC (author)  profpat3 years ago
8oz sorry i feel dumb for leaving that out. Hope you enjoy it. I was expecting maybe 20 views in my lifetime for this one?Lol
paste-eater3 years ago
This recipie sounds great! I've always wanted to make my own peanut butter. Peanuts are pretty good for you but store bought peanut butter is pretty unhealthy.
cerene3 years ago
It's funny, my hubby and I were just talking about trying to make our own PB here a day or so ago. Cutting out the added ca-ca in processed food is always a good thing! :)
It looks like you got about 2 cups when you were done?
Great and timely 'ible. Thanks!
FlatLinerMEDIC (author)  cerene3 years ago
Yes two cups, not very much, I wonder what fillers are added to huge jars eww. Its still good haha. Thanks for the comments.
FlatLinerMEDIC (author) 3 years ago
Rimar, I cant have the substitues because of a disease in my colon it messes everything up. But thats great for you!
rimar20003 years ago
Sugar substitutes have "bad press", that is all. Since I use them (saccharin and/or sodium cyclamate for 30 years or more) I am almost free from caries, stomach acidity and others problems.