Intro: Homemade Peanut Butter
Here's how to make homemade peanut butter. I wish I'd tried this years ago as I may never buy again!
Step 1: You Will Need:
1 10-14 oz bag of raw Spanish peanuts (shelled)
Mini food processor
Step 2: Prepare for Roasting
Preheat oven to 350 degrees F.
(You can remove the peanut skins but I like to leave them on for added flavor and fiber.)
Toss peanuts with 2 tbsp of peanut oil and 1 tbsp of kosher salt.
Spread on a sheet pan in a single layer.
Step 3: Roast and Cool
Roast for 30 to 35 minutes, stirring the peanuts and turning the pan around about halfway through.
Remove and cool on a rack for several minutes. Peanuts will continue to cook and become crunchy as they cool.
Step 4: Prepare the Mix
Place peanuts in food processor. Do not fill more than halfway.
Add 1 1/2 tablespoons peanut oil, 1 1/2 teaspoons honey (optional), and kosher salt to taste. Add salt sparingly as more can be added later if desired.
Step 5: Pulse and Pulverize
Pulse slowly until the peanuts begin to break up, then continuously until they become more like a paste, stopping and scraping down from the sides as needed.
For a crunchy texture, leave coarse.
For a smooth texture, add more peanut oil as needed and puree longer.
At this time a heavenly aroma should begin to permeate the kitchen!
Step 6: Store and Enjoy
Turn out into a storage container. It can be kept in the refrigerator up to two months. But it won't last that long!
Practice saying this: "Mmmmmmmmmmm!". You will say this the first and every time you taste it!