Yesterday we whipped up a batch of homemade peanut butter. It’s pretty serious business when we are out of peanut butter because we use it on the daily, whether it’s as a dip for veggies, a binder in granola type items, or lunch for the girls (or a spoonful for dessert!).
Probably about 2 years ago now I started to make homemade peanut butter. I found that I was addicted to the sugar in regular store-bought varieties and the natural kinds are way too expensive. We still bought the regular kind for the girls up until 9 months ago. By then, I was tired of paying more for processed junk peanut butter than my delicious homemade kind. And honestly, it took that long to get the girls on board with the consistency difference (ha, or lack of sugar). They love when we make homemade peanut butter. They climb up to the counter and watch the peanuts process down and wait patiently (as much as 4 and 6 six-year olds can wait) for their customary spoon of freshly processed peanut butter. So little by little we phased out the store-bought kind and they have accepted that our peanut butter is not the oily sugary jar stuff.
If you’ve never made homemade peanut butter before, you should give it a go. It’s super easy because the food processor does all the work. Ready? Put about a pound of peanuts into the food processor and process. The peanuts will go through various stages. First, they will crumble up, then they will turn into a thick ball, and eventually after a few minutes they will turn into creamy peanut butter. That’s it, done! Pour into a peanut butter container and don’t forget to try a few spoonfuls (maybe, share with your family too!).
Over time we have upped our game and now make a small batch of chunky peanut butter to add to our selection. To make chunky you add more peanuts to the already creamy peanut butter and process until it’s as chunky as you prefer. Lately, I’ve been adding cinnamon and a touch of honey to the chunky for an extra special treat (spoonful of dessert).
Because there are no preservatives, this fresh peanut butter needs to be stored in the fridge. Check out our newly restocked peanut butter supply:
A few things to note. Not every batch of peanut butter is the same because it depends on the roasting of the peanuts. We buy unsalted dry roasted peanuts (no oil added) in bulk (I pay far less for this natural peanut butter than I could ever get regular peanut butter for, even with sales and coupons). Sometimes, the peanuts are roasted more and the peanut butter will be a little more dry and darker in color (this doesn’t phase us). And if you don’t mind you can buy peanuts that are regular roasted and your peanut butter will be easier to spread because of the oil added during roasting. We prefer thick dipping peanut butter and we heat slightly if it needs to be more spreadable.