reading time: 2 min
Conventional store-bought peanut butter, whether smooth or chunky, is loaded with additional fat, sugar and salt with almost 10g of sugar per 100g serving!! This is absolutely unnecessary.
Luckily, peanut butter is super easy to make at home. Homemade peanut butter will be a little more gritty than Skippy peanut butter, but it will be as smooth (or chunky) and as spreadable as you need it to be. Plus, it only requires 2 ingredients!
Luckily, peanut butter is super easy to make at home. Homemade peanut butter will be a little more gritty than Skippy peanut butter, but it will be as smooth (or chunky) and as spreadable as you need it to be. Plus, it only requires 2 ingredients!
DIY PEANUT BUTTER
Preparation time: 5 mins
Main ingredients: peanuts
difficulty level: easy
makes: about 1 cup
suitable for: vegan, lactose-free, gluten-free, soy-free, low-carb
Ingredients
Preparation time: 5 mins
Main ingredients: peanuts
difficulty level: easy
makes: about 1 cup
suitable for: vegan, lactose-free, gluten-free, soy-free, low-carb
Ingredients
1 1/2 cups roasted peanuts (see notes below on how to make your own roasted peanuts!)
1 tsp sea salt *
* if you're using store-bought roasted and salted peanuts, omit this step!
The key to the best homemade peanut butter is using ROASTED peanuts. This gives the peanut butter a deeper flavour and also helps make the oils looser and easier to blend into a smooth butter.
Place the roasted peanuts and salt into a food processor. Process for 1 minute. Scrape down the sides of the bowl. Peanuts go through a few stages on their way to becoming spoonable, spreadable peanut butter. At first the mix looks impossibly crumbly and dry in the bottom of your food processor, but let the blender go a little longer and it starts resembling actual creamy peanut butter. So continue processing for about 3 - 5 minutes until the mixture turns into a smooth creamy nut butter.
If you reserved some nuts for chunky peanut butter, add them now and pulse a few times to incorporate.
Transfer the peanut butter into an airtight container (I used an empty, cleaned peanut butter jar) and store in the refrigerator for up to 2 months.
TIPS:
- If you like your peanut butter to be sweet, add 1 1/2 teaspoons of honey or raw cane sugar into the mixture while processing. Personally, I never add any sweetener to my homemade peanut butter because I usually pair it with something sweet such as jam or chocolate spread anyway.
- To make crunchy peanut butter, reserve about 1/3 of the amount of peanuts you're using, crush into chunky bits and add to the smoothly blended peanut butter.
- Optionally, add in some cocoa powder for a more chocolaty peanut butter, some cinnamon or other spice - experiment with flavour!
- You can absolutely substitute any nut you like in this recipe. The method is exactly the same for making almond butter, cashew butter, hazelnut butter (that can be easily turned into Nutella spread!), or any other kind of nut butter.
To make your own roasted peanuts, you need 2 pounds in-shell raw peanuts, 2 tablespoons peanut oil (or any other neutral oil) and 1 to 2 tablespoons kosher salt (for roasted & salted peanuts). Preheat the oven to 350°F. De-shell the peanuts, place in a large bowl and toss with the peanut oil and salt until well coated. Place on a parchment lined baking sheet, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, tossing the peanuts gently around halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly - they will continue to "cook" and become crunchy as they cool.
Do you make your own peanut butter or other nut butter? Any favourite tips to share? And do you use salted, roasted or raw nuts for this?
Other recipes you might like:
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| Peanut Green Thai Curry |
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| Peanut Butter Jelly Cookies |
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| Peanut Butter Jelly Ice Cream |
♥
Maisy
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