Wednesday, January 11, 2012

How to Make Peanut Butter & Recipe

Back in November, news stations around the country were warning that peanut butter prices would skyrocket due to droughts and poor growing conditions in the areas of the country where peanuts are grown. That same week, my local grocery store had a 10 for $10 sale on 14 ounce bags of dry roasted (and salted) shelled peanuts. JACKPOT!

Making peanut butter is super easy and is a great way to save money....especially if you can find dry roasted peanuts on sale. You also have maximum control over what goes into can do salt or no salt, honey or agave or no sweetener at all!

Following this recipe, I made 16 ounces of peanut butter for approx $1.25. Even the super cheap, preservative laden peanut butter is $3 for 16 ounces. You will save even more if your family is used to buying Adams or another premium natural peanut butter.

  • 14 ounces (by weight) roasted shelled peanuts*
  • 2 Tbsp pressed coconut oil
  • Agave syrup or honey to taste (optional)
  • Sea salt (optional, though you will probably want a bit if using unsalted peanuts)
*Either salted or unsalted will work. Unsalted gives you maximum control over the salt content. I just use whichever kind is on sale
Yields 16 ounces (by volume) of peanut butter
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How to Make Peanut Butter

Pour the peanuts into your food processor

Lock the lid and process on high approximately 2 minutes

It may start to look finely chopped peanuts

Keep Going

Check your peanut butter

If it's not smoothing out very well, melt a couple tablespoons of coconut oil (which is solid at room temperature) in the microwave for about 15 seconds. Add to the peanuts and process 30-60 seconds.

Add agave syrup or honey to taste  (I added a little less than a tablespoon of agave). Taste and add salt if desired when using unsalted peanuts.

Process another 30-60 seconds

Stop here if you want chunky peanut butter

Keep processing if you prefer smooth peanut butter

Pack your fresh peanut butter into a 16 ounce jar with a lid.

Make the tastiest peanut butter and organic strawberry jam sandwiches ever.

Feel good that your kids are eating peanut butter with no preservatives or dangerous ingredients. Smile that you just saved money, too.
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Frequently Asked Questions:
How long will this keep? Does it need to be refrigerated?
Food safety standards recommend that you keep in an airtight container in your fridge for up to two months. Keeping in the fridge helps the oil stay suspended longer, too.

I will admit I am a bit rebellious and keep about 3 weeks worth in a sterilized glass jar in my pantry and nobody has gotten sick from eating it. If you choose to do this, do so at your own risk.

Can you can peanut butter?
Peanut butter is too thick to make it a food that you could can at home (the heat would not be able to permeate everything evenly). This process is so quick, though, needing to repeat it every 2 months or so isn't a big deal.

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I'm sharing my recipe with...
* Creative Juice at Momnivore's Dilemma * A Crafty Soiree at Yesterday on Tuesday * Cast Party Wednesday at Lady Behind the Curtain * Lil Luna Link Party at Lil Luna * DIY Thrifty Thursday at Thrifty 101 * Whatever Goes Wednesday at Someday Crafts * Wicked Awesome Wednesday at Handy Man Crafty Woman * Homemade Year at Blissful and Domestic * Pin Inspirational Thursdays at The Artsy Girl Connection * A Pinteresting Party at Tutus and Tea Parties *

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