Happy National Peanut Butter Day!
Yes, this day does exist. And yes, I do celebrate it.
In honor of a food on my list of things I would need if I were on a deserted island… today I showcase the peanut.
In all its glory.
The peanut is a huge power food. It gives you energy for the good life.
Here is my How-To post for making your own peanut butter.
It really is as simple as what I tell people: “Throw 2 cups of peanuts in a food processor and blend until creamy."
Yes, peanut-butter-goodness really comes this easily!
Within minutes you will watch it turn: crumbly –> to thick and a paste –> to juuust about creamy –> to the perfect pb texture
I’m a huge fan of homemade nut butters. A healthy dose of good fats and protein.
Plus, it’s fun.
So don’t just stop at peanuts. You can use this exact technique for almonds, cashews, walnuts… any favorite.
After making a jar of peanut butter, you will start to feel like you've accomplished some major feat. Or, that you discovered some secret that very few know about.
And, if you add honey to the mix… you wonder why in the world you haven’t been doing this more often.
So get on that peanut butter kick.
Classic Homemade Natural Peanut Butter
- 2 cups raw peanuts (or raw pre-roasted peanuts)
- ½ tsp. salt, to taste
- 1-2 tbsp. oil, optional for creamier peanut butter (use peanut, or any oil you like)
- 1-2 tbsp. honey, optional (for a sweeter peanut butter)
- Roast the peanuts: if you bought raw peanuts, roast in the oven for 10 minutes at around 375 degrees.
- NOTE: If you buy dry-roasted peanuts, make sure that the only ingredient listed is "peanuts” (this seems obvious, but you’d be surprised of weird, unnecessary ingredients some brands add!). You don’t need to roast these before blending, so just pour in processor and start blending.
- First 1 minute: blend nuts in the food processor.
- Chunky version: If you want chunky peanut butter, take out and reserve some of the peanut crumbles in this stage. Save these until you stir them in at the end
- Next 2-3 minutes: the peanut mixture will be very dry and crumbly and then will begin to form a thick paste or ball. You can scrap down the edges every now and then. Just keep blending…
- Around minute 3-4: This is when you should add in the salt & oil, and/or honey. It will begin to look more like peanut butter. It will be creamy and you will be tempted to say you are done. BUT keep blending for another minute or two! This is when the peanut butter will transform into the creamy natural peanut butter. Blending this longer is key to the pb creaminess.
- When it is creamy and finished, add in the peanut crumbles you reserved (if you want the peanut butter chunky).
- Store in a jar with a lid. It will keep in the fridge for several weeks. Or, if you eat it fast within the week, just store it on your shelf.
creamy or crunchy?
heck, I just make both.