How to Make Homemade Peanut Butter
That’s a cut up apple in the background. This is my normal breakfast except I much prefer Maple Cinnamon Almond Butter on my bread. I mean, come on, it has maple syrup!
German Vollkornbrot! I don’t know how we’ll survive when we move.
- 1 cup roasted peanuts (I used salted, but you can use unsalted or honey roasted)
- salt to taste
- canola or peanut oil (I’ve never had to use it)
Dump peanuts in the food processor.
Process until creamy. For me it took about 4 minutes. In my old blender it took about 8. First there’ll be ground peanuts, then it’ll start to come together in a ball, then it’ll be a ball, and then the ball will break down into what you see below. Then process it a little more until you’re sure it’s nice and creamy. I’ve never had to add oil, but people on the internet have. Add a teaspoon at a time until it looks like the below picture. Add salt to taste.
That’s it! Store in the fridge for up to two months (that’s according to Alton Brown). 1 cup of peanuts yields about 2/3 cup peanut butter.