Peanut Butter. A basic staple in the homes of many Americans. After reading the “Biography” of peanut butter, Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food” by John Krampner over the Summer, I was – not surprisingly – struck with a huge peanut butter craving.
So first I bought Jif peanut butter, which is the most consumed peanut butter in America and unfortunately, I was not at awe by it. It was the first time I had ever had Jif, my family usually buys Skippy, and the book made it sound so amazing and wonderful. So to completely satisfy my peanut butter craving, I resorted to make my own peanut butter. And boy was it delicious. I have made it again and again and I have finally come around to posting it. This batch came out perfectly peanutty and creamy with a bit of coarse peanuts.
Homemade Peanut Butter Recipe
- 2 cups Peanuts
- oh wait there aren’t any more ingredients!
- … unless you would like to add sweeteners such as agave, maple syrup, any others
Preheat your oven to 350 degrees F. Spread peanuts out on a cookie pan. Bake for 9-10 minutes, stirring halfway through to prevent burning.* Once the peanuts are a bit warm, blend it all up in a food processor. If you want the peanut butter to be a bit crunchy like the pictures shown above, blend half the peanuts first into a butter then add in the rest of peanuts until none of the peanuts are whole. For me, blending took about 10 minutes, it will take more or less depending on the quantity of peanuts and the quality of your food processor. Yields about half a cup of peanut butter.
*Baking the peanuts will help release the oils for a creamier butter and create a deeper peanut flavor
By the way, the jar is reused from a Litehouse Blue Cheese Dressing Jar, if any of you guys are in need of ideas to store the peanut butter.