Happy Homesteading: How to Make Your Own Peanut Butter


After moving away from purchasing bread, and now making my own, I decided to try my hand at making my own peanut butter. I remember making peanut butter a few times in grade school. When I was in high school, I worked for a specialty food  store that allowed customers to make their own peanut butter. So how hard could it really be?

The answer is: not that hard, but you need to know your tools. I found this simple recipe from Little House Living.

Ingredients:
1 pound of peanuts
1-2 tablespoons of oil (I used extra virgin olive oil, but peanut or coconut works as well)
1-2 tsp. sea salt

Directions:
Preheat the oven to 350 degrees.

Fill a large saucepan or soup pot with water and bring to a boil. Add the raw peanuts and boil for 1 minutes. Strain the peanuts and spread them on a rimmed baking sheet. *If you have pre-blanched peanuts you can skip this step. (Merrisa's recipe has you remove the peanut skins after roasting; however I found it easier to remove them while shelling the peanuts).

Place the peanuts in the oven and bake for 40 minutes to 1 hour. The nuts should be browned but not burned. Take the peanuts out of the oven and let cool completely.

Place the roasted, skinless peanuts in the bowl of your food processor.  Process the peanuts for a minute or so until it looks like coarse crumbs. Add a teaspoon of salt and continue processing. Drizzle in the oil a little at a time. After a few minutes, the mixture will begin to transform from dry pieces into a matte, chunky paste. Keep processing, it will eventually break down further into a fairly smooth, shiny butter.  Taste your peanut butter and add more salt or oil as needed.


Notes:
The instructions said roast the peanuts in the oven for 40 minutes to an hour. I opted for 40 minutes, then left the peanuts in the oven (while off) for another 5 minutes. The peanuts were right on the edge of nicely roasted and overdone. Next time I am going to check after 30 minutes of roasting. Essentially you want to stop roasting when the peanuts reach the desired peanut butter color- a warm, golden brown. I added 2 tablespoons of sugar, mostly to counteract the slightly over-roasted peanuts. I'm looking forward to making a second batch of peanut butter, along with almond butter.


 

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