I can’t believe that I’ve been buying jars of peanut butter all my adult days and never tried making my own peanut butter. I’d always heard it’s so easy, and the best types of peanut butter are the ones with the shortest list of ingredients. So it makes sense to make it ourselves right?
My boyfriend likes the cheaper peanut butter, the ones with additives and lots of salt. Having this kind of peanut butter actually made me not like peanut butter anymore. But I’m glad to say that the homemade version has put me firmly back on the PB train.
This will literally take you five minutes. No joke. Store it in the fridge for up to a month or so and you’ve got delicious, healthy peanut butter on tap.
Ingredients & Method
– Unsalted peanuts
[Nothing else]
[Nothing else]
1) Put your nuts in the food processor or spice grinder and start crushing them up using the pulse function. Gradually move on to constant speed and let the peanuts blitz for a couple of minutes on medium speed. At first the mixture will look like crumbs, then little balls of cookie dough, then after a while, as the grinding function continues, the natural oils of the peanuts will come into play and the mixture will turn into a smooth, spreadable paste. Spoon out into a har and keep in the fridge until needed.
Tips
– You can add salt if you want to.
– If it’s taking a while for the nuts to turn into a paste, add a drizzle of vegetable oil to loosen it up.
– Try adding maple syrup to sweeten up your peanut butter
– Have a cute jar with a lid ready. I couldn’t find a lid to my jar and I had to use cling film. Sad face :(.
Baking Cupboard Journal 