Homemade Peanut Butter
a pack of salted & roasted
- Fill half of a food processor with peanuts.
2. Blend for 10 seconds – you should get ground peanuts. Take a couple of tablespoons out to add them in the ready butter later if you want to make crunchy peanut butter.
3. Blend for another 20 seconds. And you’ll get peanut paste.
4. Another 30-40 seconds and you’ll get ready peanut butter. Keep in the fridge, or use right away.
On some level, you probably already know that, sure, it’s pretty easy to make your own peanut butter. But if you’ve never actually made homemade peanut butter, I don’t know if you quite understand how truly, incredibly, ridiculously easy it really is. Peanuts, meet blender. Blender, it’s go time.
Peanuts go through a few stages on their way to becoming spoonable, spreadable peanut butter. At first the mix looks impossibly crumbly and dry in the bottom of your food processor, but let the blender go a little longer and it starts resembling actual honest-to-goodness peanut butter.
After about three minutes, you might be tempted to call it good — but I’m going to give you the nod to keep on going. In the next minute or two, I’ve found that something magical happens. What seemed like perfectly fine peanut butter before suddenly becomes a few degrees softer and smoother. This is the stuff that peanut-buttery dreams are made of.
Just so our expectations are all in line, you should be prepared for the fact that homemade peanut butter will never be quite as perfectly smooth as, say, a jar of Skippy. Homemade peanut butter will always have a rougher texture than the commercially-prepared stuff. You can add a bit of oil — peanut oil or another favorite oil — to help bump up the creaminess, and a powerful food processor or blender will make a difference. I also think that toasting the nuts before blending helps a lot — this warms the oils in the nuts and helps everything blend together more easily. Toasting also gives your peanut butter a deeper, richer flavor.
You can — and should! — apply this basic blending technique to any other favorite nut or mix of nuts. This is how you make your own almond butter, pistachio butter, and all other kinds of nut butter. I think adding some salt improves the overall flavor of the butter, and I like a squeeze of honey when I want something a bit sweeter. I’ve also made holiday versions with cinnamon or pumpkin spice mix and sweet “nutella”-like mixes with chocolate. Go wild — since you can make batches that are as big or small as you like, it’s very easy to experiment with different versions.