Peanut butter has come a long way, I’ll admit. In the last few years the ingredients list on most jars of PB has significantly decreased. A lot of brands have reduced the fillers and partially hydrogenated oils. You can easily find simpler and all natural varieties that don’t taste like cardboard! Yippee!
But still, peanut butter is something I can easily make at home and finally came up with a good recipe for.
Add your peanuts to your food processor and pulse to grind down to fine pieces.
Add your honey and peanut oil: drizzle in a tablespoon at a time while processing in your foodpro.
Keep adding your honey and oil until you have a smooth and uniform peanut butter. It’s not going to be 100% smooth like a commercial peanut butter but it’ll be pretty close. You might not need the full amount of oil and honey I listed above, the flavor and consistency is up to you! Keep tasting as you process and add as much as you like.
Keep your peanut butter in an airtight container and store in the fridge for up to 2 months.
I don’t think it’ll last even 2 weeks in our house though!
I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
View all posts by Domestocrat
I’m chugging peanut butter smoothie right now. And it’s thanks to the Domestocrat!