Homemade Peanut Butter

 

I like simple things. Like walks to the park. And hand-written thank you notes. And sitting with my husband for a quiet moment on the front porch.

Speaking of simple, let’s talk about homemade peanut butter. Peanut butter is one of the simplest things to make. It is essentially shelled peanuts thrown into a food processor with a bit of salt. Give it a whirl, and you have some delicious peanut butter.

My first batch of peanut butter was made from freshly roasted peanuts from the farmer’s market. The hard job was shelling and removing the skins, which took about an hour. My Bruno Mars playlist on Pandora helped to pass the time.

You can use any sort of peanuts, really. And depending on your preference along the smooth-chunky continuum, you can alter the processing time to your liking. I enjoy my peanut butter with a little bit of graininess, and the two minutes worked for me.

This peanut butter is delectable. So pure and simple. Unbelievably simple.

With all the factory produced, over-processed, saturated-fat-filled peanut butter in the grocery stores, homemade peanut butter is a welcomed addition to my life.

Homemade Peanut Butter

Adapted from Alton Brown

print this recipe

1 lb. roasted peanuts, shelled and skinned
1/2 teaspoon salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil

Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

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