Thursday, March 7, 2013

Homemade peanut butter

My resolution for this new year is: I will never again buy peanut butter. Ever.

When something is this ridiculously easy to make and to tailor to your personal taste why would you pay for a watered down over processed version? Not to mention the recent recalls due to salmonella.

All you need is a food processor (you can get a decent one for 25 bucks at JC Penney), some peanuts (i chose plain lightly salted), and whatever you want to add. I chose honey as it sweetens it naturally and also adds some needed pliability to the mixture. Depending on your preference also have some oil handy, peanut, vegetable, any type is fine. 

Add the peanuts to the processor and if your processor has an option to grind, select that in order to save your blade from unnecessary wear until it begins to look like this:

 Then switch to regular chop, or whatever your machine does for finer purees.

Eventually it will get thinner and softer releasing the natural peanut oil, if you want it softer and thinner you can add a tiny bit of oil. 1/4 teaspoon at a time as you really don't want to overdo it. Finally add your seasonings, anything you prefer, honey, ginger, chocolate, paprika (if you like a bit of spice!). 

If you have a baby like i do you can use agave sweetener as honey can't be taken by them until their systems can handle it. 1 year of age is the recommendation, also their mouths are more sensitive so any sweetener you DO add you only need a very small amount. 

Lastly, bottle it up and store on the shelf or the fridge. It can last in a tight container for 3 to 4 months, but who keeps peanut butter that long?!?! 

This batch will be lucky to survive the night. 

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