Nothing But The Peanuts Peanut Butter
5 to 8 minutes to blend 2½ cups of peanuts equates to 1 cup of peanut butter
Ingredients
- Raw or roasted whole peanuts (unsalted)*
- Sea salt
Instructions
- If you are using raw peanuts, roast them first.
- Add roasted peanuts to the food processor and use the puree function to blend. It is going to be LOUD (seriously LOUD), so warn any bystanders.
- Puree for approximately five to eight straight minutes until the peanuts liquify (the peanut butter should be pourable). You might need to stop the machine and stir the partially blended peanuts with a spoon to redistribute everything properly. Make sure to unplug it first!
- When the peanuts start to turn into a paste-like consistency add in some sea salt. How much salt to add is completely a personal taste thing. I like it salty. If you are not sure, add a little bit at a time and taste before adding more.
- Don't stop blending too soon. I added photos of how the peanuts change throughout the process. You can see they eventually liquify. Don't lose faith, your peanuts will get there.
- Once your peanuts have liquefied taste the peanut butter again to make sure it is salted to your preference. Add more salt if necessary.
- The final step is the most important: spread this on everything you eat in the next 24 hours.
Notes
*I personally don’t roast my peanuts. I buy my peanuts already roasted from Whole Foods. There is a lot of information on the web about the safety of raw peanuts. It is a bit of a controversial issue. As a safety precaution, and so I don’t have to worry about properly cooking them, I prefer to buy already roasted peanuts. As an experiment, to try dark roasted peanut butter, I re-roasted the already roasted peanuts that I bought at 350F until they got deep brown (about 10-15 minutes). Turns out, I prefer light roasted.
If you under-salt, you can always add more at any time. Just shake some over the top and mix it in with a knife. This works with any and all toppings, just mix em' in! I chopped some peanuts by hand and added them to the puréed peanuts to make chunky butter.
We leave the peanut butter out on the counter and finish each batch within several days. If you need to store it for longer, I would suggest refrigerating it. I don't know precisely how long ground peanuts will stay good. We always eat the peanut butter immediately, so I don't know what the shelf life would be...probably no different than the store-bought plain (no additives) peanut butter varieties.
If you under-salt, you can always add more at any time. Just shake some over the top and mix it in with a knife. This works with any and all toppings, just mix em' in! I chopped some peanuts by hand and added them to the puréed peanuts to make chunky butter.
We leave the peanut butter out on the counter and finish each batch within several days. If you need to store it for longer, I would suggest refrigerating it. I don't know precisely how long ground peanuts will stay good. We always eat the peanut butter immediately, so I don't know what the shelf life would be...probably no different than the store-bought plain (no additives) peanut butter varieties.
Recipe by at https://www.thescratchartist.com/homemade-peanut-butter-from-scratch/