When we first moved to Morocco, we packed six jars of Smuckers all natural peanut butter in our suitcases and spent the first six months of our time rationing our supply. Every time I made a trip to the United States, I brought back jars upon jars of peanut butter for us (but really, it was for Omar). My darling husband eat a large jar of peanut butter in one week. He’s a peanut fanatic. And, for the record, two jars of peanut butter = a pair of shoes in terms suitcase space. That means all of the peanut butter transport on my trips translated to pairs and pairs of shoe sacrifice. Ahem, that’s true love.
Let me be clear, I’m not talking about sweet, sugary stuff. No.No.No. I mean the rich, gritty, aromatic, all-natural peanut butter. We can almost live off of all-natural peanut butter and we can hardly live without it. I start every day with a tablespoon of peanut butter in my oatmeal and boost my afternoons with a peanut butter and fruit snack. I’ve made muffins, cookies, brownies, power bars, bread, cakes, noodles, soups, and stir-frys with peanut butter.
Then, one day, as we were nearing the end of our peanut butter supply, I decided to try making it at home. I’d seen the large peanut grinders at Whole Foods turning out fresh and delicious peanut butter. I also heard that it was possible to make it at home, but I thought it would be messy, laborious, and unreliable. I was wrong. Sooooo wrong.
If you have a good food processor you can make peanut butter at home.
Fresh, creamy (or chunky), all-natural peanut butter, made right on your kitchen counter. Literally, it’s as easy as pressing a button. The clean-up is a little sticky, but it’s no harder than cleaning anything else you process in your food processor. The result is warm and delicious. As long as I have a food processor, I’ll never go back to buying peanut butter again.
Intrigued? Check out my video tutorial to see the transformation of peanuts to peanut butter right on my kitchen counter! Give it a try. Like, today. It’s so easy and so, so, good. Plus, it sounds so impressive to be making your own peanut butter. Peanuts, a little salt, and 10 minutes. That’s all it takes. For you lucky ducks with a Vitamix, I bet it would work in a Vitamix too!
- 6 cups roasted peanuts, shelled, but it's ok to keep the skins
- 1 teaspoon salt
- Place all of the peanuts in the bowl of a large food processor.
- Pulse the peanuts in 5-10 second intervals until the peanuts are ground. If you like chunky peanut butter, scoop out about a cup of the chopped peanuts and set aside.
- Turn on high for 2 minutes, then turn off the processor and scrape down the sides using a rubber spatula.
- Turn on high for another minute, the stop again to scrape down sides and add the salt. Don’t worry if it looks like it’s just peanut crumble. Don’t give up!
- Turn the food processor on high again for another 2-4 minutes, stopping when needed to scrape down sides.
- Here’s the secret! Once the peanut butter looks ready, keep the food processor on for another 2 minutes. If you like chunky peanut butter, add-in the peanuts you set aside after the peanut butter is smooth and pulse a few times to mix in the chopped nuts.
- Scoop the peanut butter into a large width jar with a tight fitting lid and store in the refrigerator. The peanut butter will keep for up to a month in the fridge, but in our house, it’s gone in two weeks!
Ready for more easy, breezy recipes? I’m starting the #543Challenge on Tuesday! Follow me on Instagram @eatingininstead for daily pics of healthy, 5 ingredient recipes, 4 days a week, for 3 weeks! Then, check back here on Sunday for the full recipes and instructions.