Peanut butter is addictive. By the time I want to use it in a recipe I’ve already eaten the whole pot using a spoon…oops!
However, store bought peanut butter is laden with unnecessary hydrogenated fats, salt, sugar and lots of other things that are unpronounceable, which can’t be good! So, I’ve embarked on making my own peanut butter from scratch; gotta make good use of my food processor after all!
Most recipes I’ve seen online add olive oil or other “healthy” oils, salt, honey or agave (or some kind of other “healthy” sweetness) but you really do NOT need any of these! Feel free to use them yourself if you wish but peanuts already have plenty of oil in them so there is no need to add more to the mix and also peanuts already taste good so why add saltiness or sweetness?
This recipe is made from 100% peanuts and nothing else, well…except patience. I used whole raw peanuts with their skins still attached as they are cheaper but if you can/want buy roasted shelled peanuts or any other peanuts your prefer; honey roasted would be nice but would most probably be laden with undesirable ingredients which kind of defeats the purpose of making homemade healthy-ish peanut butter!
You can use this same technique for any other “nut” (peanuts are actually legumes but hey-ho) butter such as almond, cashew, pistachio, pecan, macadamia etc.
400g whole raw peanuts (fills a 250g jar)
1 Preheat oven to 150ºC
2 Spread the peanuts on a baking tray in an even single layer. Roast in oven for 10 – 15 minutes. Keep an eye on them and turn the peanuts every once in a while to prevent burning.
3 Let peanuts cool. Transfer to a sieve and scrunch the peanuts together to release them from their skins. Toss them in the sieve to separate the nut from the thrash. As the skins are lighter than the nut they will “float” out of the sieve. If not, pick out the nuts and transfer to food processor.
4 Add all peanuts to the food processor and pulse a few times to crumble. Then process.
Patience is required at this stage but fear not. At first the peanuts will turn into something akin to sawdust but with persistence the natural oils will be released and the mixture will turn into a clump. At this stage process further and like magic it will eventually break down and turn into peanut butter. At this point it depends on your preference if you want thick or smooth peanut butter. I prefer smooth so I processed it till it was smooth and silky. If you like chunky you can add some whole peanuts and pulse a few times.
And that’s really it! No need to add oil to “help” it to break down!
5 Transfer to an airtight jar and store in the fridge. Will keep for at least 2 months but do you really think I am going to give it time to expire?