|Homemade Peanut Butter on buttered multi-grain sourdough|
Ours was a big family full of peanut butter lovers, so my mom would buy peanut butter in gallon-size jars from Costco. When the jars where empty, we'd use them to store cookies and other goodies. The peanut butter of choice was Adams Crunchy Old Fashioned Peanut Butter, with no additives, just the good stuff: peanuts and salt.
|Raw Peanut Love.|
You can buy roasted peanuts for this if you wish - just make sure you buy the ones without salt or any other preservatives or flavors. I buy the raw unsalted peanuts in bulk and roast them myself - I prefer being able to taste the raw peanuts and feel like it gives me more control over the whole process. Not to mention the fact that pre-roasted peanuts tend to taste a little old and be a little dry, in my opinion.
|Creamy and Crunchy - as it should be.|
Let's get started.
|With your daily bread. Toasted. That's some good stuff right there.|
Homemade Peanut butter
500 g / 1 lb+ of fresh, raw, unsalted peanuts
sunflower oil or other vegetable oil (don't use olive oil for this)
Preheat your oven to 350° F / 175°C. Spread the raw peanuts out evenly on a baking dish. Place in the oven and roast for approximately 10 minutes. Stir. The peanuts will just begin to brown. Place them back in the oven and watch them carefully - roast them until they are a light golden brown - about another 5 minutes. Remove from oven and cool until they are just slightly warm.
Pour all of the peanuts into the bowl of your food processor. Put the lid on and grind until the peanuts start to come together and form a paste. This took about 8 minutes for me - it'll be longer or shorter depending on how powerful your food processor is and how oily your peanuts are. Once the peanuts are forming a paste and stuck up against the side of the food processor, stop the grinding for a moment and add a thin drizzle of sunflower oil over the peanut mass - about 2 teaspoons. Using a spatula, shove the peanut mass down onto the blade, replace the lid, and grind again. The peanut should start to smooth out and form peanut butter. I had to add a bit more sunflower oil - do this one teaspoon at a time until the peanut butter has reached your desired consistency. Spoon into glass jars and store in the refrigerator. Keeps well for 1 month.
Makes approximately 2 cups / 4 dl.