Peanut Butter ~ Homemade and pure peanuts!

February 27, 2012

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Interesting my husband mentioned to me the other day he had eaten store-bought peanut butter and got indigestion.  I’ve been making my peanut butter for the last (at least) eight years.  Jeff tested the store-bought peanut butter again (he loves peanut butter and this was a jar in the kitchen at his office) and once again he got indigestion.  HUH?  What is in the peanut butter at the store that isn’t in the peanut butter I make?  Isn’t it just peanuts … NO!

A quick look at the peanut butter labels indicates lots of different ingredients (take a look next time you are at the grocery store!).  Why these are added I don’t know.  My guess would be spreadability, flavor, using cheaper ingredients to make it go further, shelf life.  Does anyone really know?  Please share if you do!

Here is my recipe and all you need is one ingredient …. peanuts.  I use dry roasted from our local health food store.  I buy them in bulk, unsalted.

Peanuts, I use unsalted and dry roasted from our local health food store, buy in bulk.  You need a food processor, I love my Cuisinart

I fill the food processor up about half way with the peanuts

About 1 1/2 minutes into the processing, the peanuts are going to be sticking in a ball … continue processing and about 4 minutes into the processing you will have something that looks like this.  Scrape the sides and continue processing.

After about six minutes the peanut butter should be totally smooth and shiny.  Here you can put it in a jar or add more peanuts for “crunchy peanut butter”

We like crunchy so I add some peanuts to the top and process for about 5-10 seconds more … whatever you like!

Finished PB in the processor

2 jars … 100% peanuts!

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