So who doesn’t love peanut butter? Well, I sure as hell do. I love peanut butter everything. My mom even has a peanut butter icing recipe because I love peanut butter just that damn much.
About three years ago I received some homemade peanut butter from a CSA I was participating in. Since then, I have been hooked on homemade peanut butter. It was hands-down better than anything you could get at the grocery store. I wasn’t able to figure out exactly what the farmer was using in his peanut butter, but this blog post is about the recipe I came up with. It’s pretty damn good and it frequently replaces our normal brand. I do keep the store bought stuff around for when I’m too lazy to make peanut butter.
There are four ingredients in this recipe: roasted peanuts, honey, peanut oil, and salt. Pretty easy right? You’ll need roughly 14-16 ounces of roasted peanuts, a quarter cup of honey (preferably local honey, check out your farmer’s market), half cup of peanut oil, and some salt. You can use salted or unsalted peanuts for your recipe. I find salted peanuts do not have enough salt for the recipe anyways. I’ll explain more a little later in the post.
Start by adding the peanuts to a food processor. If you don’t have a food processor, you might be able to use a heavy-duty blender.
Now give your peanuts a quick twirl in the food processor.
After about 30 seconds to a minute, the peanuts will look like the photo below. They peanut butter will also be extremely thick at this stage. Almost like clay-dough. You’ll want to add your honey at this point. You could add it earlier, but I like to give my peanuts a head start before adding the honey. Give your butter another spin for about a minute.
Check the texture of your honey butter. It could be anywhere from a tad runny to dough-like at this point. It’s time for some peanut oil. I can’t tell you how much you’ll need, but you’ll most likely need anywhere from 1/4 cup to 1/2 a cup of oil. How much oil you need will depend on the moisture content and how much oil your peanuts have. It varies. I aim for a slightly runny peanut butter. You will want to store your peanut butter in the fridge. Cold temperatures will firm up the peanut butter making it hard to spread if it is too thick, so I prefer a slightly runny peanut butter so it will be spreadable when it is cold.
Start off by adding 2 tbsp of oil and blitz your peanut butter for another minute or two. Check the texture. Add another table spoon of oil, blitz again, and check the texture again. Keep adding oil until the peanut butter has a texture you like. Just remember, you want to make it a little runnier/softer than you want since you’ll be keeping this in the fridge. You can see what mine looks like below.
Once you are at the texture you want, give your peanut butter a taste. Add salt until the peanut butter is salty enough for your taste. I tend to like mine a tad on the salty side.
Put the peanut butter into air tight containers and enjoy. Be sure to store butter in the fridge. This peanut butter should be safe to eat for several weeks, but I doubt it will last that long.
Honey Peanut Butter
Homemade peanut butter uses local honey instead of sugar.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 18 Servings
- 16 ounces roasted peanuts
- 1/4 cup of honey
- 1/2 cup peanut oil (vegetable oil will work too)
- Salt to taste
- Put peanuts in a food processor and process for 30 seconds to a minute.
- Add the honey.
- Process the peanuts and honey for 2 to 3 minutes until relatively smooth.
- Add one tbsp of the oil and process for about a minute. Repeat this step until the peanut butter has a texture you like. Remember, the peanut butter will firm up in the fridge.
- Salt the peanut butter to taste.
- Transfer the peanut butter to your preferred container and store in your refrigerator.
- Serving Size: 2 Tablespoons
- Calories: 215
- Sugar: 4.9 g
- Sodium: 205 mg
- Fat: 18.5 g
- Saturated Fat: 2.7 g
- Carbohydrates: 9.3 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Recipes using peanut butter: