I have had a lifelong obsession with peanut butter. It was a staple food in my household growing up and is still one that I treasure to this day. The only major difference is that I make my own now. The store-bought variety can be costly, and I used to dread the messy process of having to stir it due to oil separation. That’s all changed ever since making my own creamy peanut butter for the first time a few years ago, and I don’t ever plan to buy it again!
If you’ve ever wanted to try making your own, it couldn’t be simpler. All you need is a food processor and peanuts. My recipe also includes sea salt and maple syrup for a perfect salty-sweet balance, but these are optional.
I use peanut butter in dessert recipes, smoothies, lattes, martinis (yes, martinis; lol), as a spread, as a body mask, or I’ll eat it right out of the jar. (Just kidding about the body mask…that would be a nonsensical waste of perfectly good peanut butter.) Seriously, I can’t get enough of the stuff. Making it myself gives me the control and spontaneity to whip some up whenever I get the urge. Being it has some significant health benefits, I don’t feel as guilty as I should if I happen to overindulge from time to time.
I buy roasted unsalted peanuts from Trader Joe’s. They have the best price I’ve found.
Make sure to process the peanuts long enough to achieve a smooth, creamy, buttery consistency. If it looks too dry after the first few minutes, give it a couple more minutes, but don’t give up! I’ve processed mine for as long as 5 minutes with great results. If desired, you can heat them single layer in a sheet pan in a 350ºF oven for about 10 minutes, which helps release the oils to accelerate processing time.
I have never experienced the oil separation that occurs with store-bought brands. Three years and many jars later, it hasn’t happened yet. 🙂
Yep. Couldn’t agree more.
Peanut butter has to be my most favorite food on the entire planet. So much so that if I was stranded on a desert island and had just one food to live on, peanut butter would probably (definitely) be my choice. Better yet, if I could somehow get my fix through a continuous feed bag, or intravenously, I would. 😬
Wholesome peanut butter is loaded with heart healthy essential fats and nutrients that make it a staple food in many households. Use it in recipes, sauces, smoothies, as a spread, or any number of ways!
- 16 ounces peanuts, roasted & unsalted
- 1/8 teaspoon sea salt (optional)
- 1-2 tablespoons pure maple syrup (optional)
Place peanuts in food processor bowl, and pulse several times until ground. Then process nonstop for 3-4 minutes until it starts to transform into a sticky texture and is no longer dry and crumbly. Stop as needed to scrape down bowl and give motor a break.
Sea salt and/or maple syrup can be added anytime during the first couple of minutes (if using). Process for another minute or so until smooth and creamy.
Store in a glass jar in refrigerator for up to 6 months. Best tasting if used within a few weeks.
Refrigerated peanut butter gets firm and difficult to spread. To help soften, bring to room temperature for about 15-20 minutes.