Peanut Butter
- Total Time
- 35 minutes, plus cooling
- Rating
- Comments
- Read comments
Ingredients
- 1pound raw, skin-on peanuts (about 3 cups)
- Kosher salt (optional)
Nutritional analysis per serving (8 servings)
310 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 9 grams polyunsaturated fat; 9 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 14 grams protein; 127 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 25 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
- Step 2
Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Peanut butter will keep in an airtight container in the refrigerator for at least 3 weeks.
Private Notes
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Comments
"Peanut butter will keep in an airtight container in the refrigerator for at least 3 weeks." I have made my own peanut butter for years in my Vitamix, and I keep it for longer than that in the cupboard. I've never had any issue with mold or rancidity, and it tastes so much better at room temperature.
For crunchy peanut butter, set aside a half cup or so of peanuts placing the rest in the food processor and pureeing them till they break down and turn creamy. Then add the reserved peanuts and run the processor briefly, just enough to mix them in and break them down into smaller pieces.
I will never buy store bought again. This was amazing. It does take patience with the processing, but dang … so worth it! We buy organic minimally processed peanut butter and the price is out of this world. Even paying dearly, there is still unnecessary oils and other ingredients. No thanks. For a fraction of the cost, I buy some bulk organic from our local store and bam! The best peanut butter around.
I buy roasted peanut from a local shop along with roasted cashews. I don’t put them in the oven. Just throw both in the food processor, add some salt and maple syrup and walk away for a bit. Come back and I have delicious peanut/cashew butter And no plastic jar to throw away which was the reason I started making my own.
I have made my own peanut butter for years. While I take no issue with any of Ms Chun's directions, I have some suggestions that may be helpful for first-timers. - Use a stout food processor. - I have had good success using roasted peanuts off the snack-aisle shelves - saves turning on the oven in hot weather. - The fresher the nuts, the more tasty the peanut butter. - Use 1/2 to 3/4 pound of nuts at a time. Less, the PB won't come together well. More, it is hard to control at the end.
Some further suggestions: - Pulse the nuts 5 or so times before setting the processor switch to ON. - Once started, the nuts will become coarsely gritty, then turn into a dry paste, and then to a moister paste - peanut butter. Watch closely at this stage - the more the nuts are processed, the more oil they will release. If you time it right, you will not end up with oil to stir in. - I find these techniques work with other types of nut butter as well. Hope these suggestions help.