Let’s talk about why you need to make peanut butter at home. It’s simple to make plus you can easily add your own creative spin. Below we’ve shared how to make both creamy and crunchy peanut butter as well as an almond and chocolate variation. Jump to the Peanut Butter Recipe Show
It’s So Easy To Make Homemade Peanut Butter!I love making my own peanut butter. You have all thecontrol — the amount of salt or honey is up to you. Plus, you can get creative. We make our basic peanut butter crunchy. Sometimes, we add almonds. And when we’re feeling bold, we make chocolate peanut butter. (It is seriously good). Are you game for whirling up some peanuts and making your very own peanut butter? You really can make our peanut butter recipe in under 15 minutes. In fact, most of that time is roasting the peanuts. After roasting, throw peanuts into the bowl of a food processor. Turn on and watch as the peanuts turn into crumbs, then a thick paste, and finally smooth, shiny peanut butter. It’s almost magical. Here’s what the peanut butter looks like at the beginning of processing. Very crumbly. After a minute, the peanut butter looks more like a thick paste. It needs more time. Then, after a bit more processing the whole mixture just sort of gives up and turns into a silky smooth peanut butter. It’s at this point that you can add sweetness with honey or a little seasoning with salt. For extra smooth peanut butter, you can also add a tiny bit of oil, but that’s completely up to you. More nut butter recipes! How to make cashew butter and how to make almond butter Homemade Almond Peanut ButterNow that you are a pro at making basic peanut butter, get creative and play. One of our favorite twists is to use equal parts of peanuts to almonds. By the way, if you only use almonds, you can make almond butter. The process is the same, roast then add all the nuts to a food processor, turn on and watch the magic happen. Add salt, honey (or maple syrup) as needed then check the consistency — we have found the peanut almond butter needs a little more oil added. For homemade almond butter, take a look at this recipe. We add a little bit of vanilla and cinnamon and it’s amazing! Homemade Chocolate Peanut Butter — Pure JoyOK, now for my favorite: Chocolate Peanut Butter. Think of it as a peanut-ified Nutella. It’s quick and easy to make. Start with the basic peanut butter then instead of adding honey, add cocoa powder and powdered sugar. The result? Creamy, chocolaty goodness — we’re absolutely in love with it. (Chocolate and peanut butter has to be one of our favorite combos — see our Easy Bar Cookie Recipe with Peanut Butter Cups or our Chocolate Covered Rice Krispie Treats) You decide. Basic peanut butter, peanut almond butter, chocolate peanut butter or would you make your version? We want to know. Just leave your response in the comments below. (If you love peanut butter, try making our peanut butter granola bars or these peanut butter cookies. They are so easy!) Recipe updated, originally posted February 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne The Best Homemade Peanut Butter (With Variations)
This peanut butter recipe is so simple to make — all you need is a food processor and 15 minutes. Plus, you can get creative. We make our basic peanut butter crunchy. Sometimes, we add almonds. And when we’re feeling bold, we make chocolate peanut butter. (It is seriously good). It’s best to start with raw peanuts, however, if you cannot find them, use roasted. Since they’re roasted you could skip roasting in the oven, but we do it anyway — it sort of brings them back to life. Regarding the oil — add as needed. If it seems dry, add a little oil — maybe a teaspoon at a time. Makes approximately 1 1/4 cups or 20 (1 tablespoon) servings Watch Us Make the RecipeYou Will NeedBasic Peanut Butter 2 cups (300 grams) unsalted shelled peanuts Pinch to 1/2 teaspoon sea salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed Almond Peanut Butter1 cup (150 grams) unsalted shelled peanuts 1 cup (150 grams) unsalted whole almonds Pinch to 1/2 teaspoon sea salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed Chocolate Peanut Butter2 cups (300 grams) unsalted shelled peanuts Pinch to 1/2 teaspoon sea salt 2 tablespoons peanut oil or vegetable oil, plus more as needed 1/2 cup (45 grams) unsweetened cocoa powder 1 cup to 1 1/2 cups (170 grams) powdered sugar Directions
Heat oven to 350 degrees F. Add the nuts to a round or square cake pan (or rimmed baking sheet). Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, they can burn quickly). Let cool until you can handle them. If you are making crunchy peanut butter, add 1/3 cup of the roasted peanuts to the bowl of a food processor.Pulse 6 to 8 times, or until the peanuts are chopped into very small pieces. Transfer chopped peanuts to a bowl and reserve for later. Add the roasted peanuts to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until the peanut butter is shiny and smooth. Add your desired amount of salt and honey then process until combined. (We add 1/2 teaspoon of salt and 1 1/2 teaspoons of honey). Check the consistency, if it seems too thick, add oil, a teaspoon at a time, until you are happy with it. For crunchy peanut butter, stir in the reserved peanuts. Add nuts to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until shiny and smooth. Add your desired amount of salt and honey then process until combined. (We add 1/2 teaspoon of salt and 1 1/2 teaspoons of honey). Check the consistency, if it seems too thick or dry, add oil, a teaspoon at a time, until you are happy with it. Add the roasted peanuts to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until shiny and smooth. Add salt, oil, cocoa powder, and the powdered sugar then process another minute until blended and shiny. Check the consistency, if it seems too thick, add oil, a teaspoon at a time, until you are happy with it. Adam and Joanne's Tips
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste Nutrition Per Serving: Serving Size 1 tablespoon / Calories 95 / Protein 3 g / Carbohydrate 3 g / Dietary Fiber 1 g / Total Sugars 1 g / Total Fat 8 g / Saturated Fat 1 g / Cholesterol 0 mg How is PB made?Peanut butter is typically made by two grinding steps. The first reduces the peanuts to a medium grind and the second to a fine, smooth texture. To make chunky peanut butter, manufacturers incorporate larger peanut pieces or they use a varied grinding process by removing a rib from the grinder.
How do you make peanut butter manually?In a blender, blend warm nuts on high with salt. Slowly drizzle in oil and sorghum, and blend until smooth. Processing nuts in blender will produce a smoother butter.
Can you can your own peanut butter?You can also freeze it. It will keep indefinitely in the freezer. In both cases, you may need to stir the peanut butter to mix the oils back in (the oil tends to separate over time). And no, you cannot "can" the peanut butter - it is too low acid to safely can with home equipment.
Can you make PB in a blender?In a {pea}nutshell, the recipe is really straightforward. Add the peanuts to your blender, turn it on to the low speed setting until the peanuts are broken up and start to turn creamy, then flip the blender to the medium speed setting until the PB is completely smooth. (Remember to scrape down the sides as necessary!)
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