One day early on this school year, Claire came home and said, “Mommy, you bake the bread for my sandwich, and we use our homemade jam. We should mash up some peanuts with a rock or something instead of buying peanut butter, so the whole thing will be homemade!” Well, that’s a girl after my own heart! We haven’t bought peanut butter since (though we haven’t quite resorted to rock-mashing either). It’s super-easy to make peanut butter, costs a little less than buying good store-bought, and tastes miles better than the best gourmet peanut butter you’ve ever tasted. It’s fresher, nuttier, toastier, just better. It takes five minutes, and kids old enough to run the food processor can easily make it by themselves.
We don’t usually measure the ingredients, but we did this time so we could share some semblance of a recipe:
- 2 cups toasted Valencia peanuts (available in bulk at most food coops, Whole Foods, and many grocery stores–organic nuts will be around three bucks a pound). If you buy raw peanuts, toast them at 350 degrees for 20 minutes before making your PB.
- 4-7 tablespoons of peanut oil (canola works fine if you don’t have peanut oil on hand)
- Kosher salt to taste
Put the nuts in the small bowl of the food processor, fitted with the metal blade (or the blender). Add 4 tablespoons of oil, and blend until rather smooth, though the butter will remain somewhat grainy. If dry, add more oil, a tablespoon at a time. You’ll probably use about 6.
Add salt to taste, but be careful–the kosher salt will make the PB taste divine, but a pinch goes a long way!
Decant into a jar, and refrigerate. SO yummy!
For a transformative PB & J experience, try it with the Best Sandwich Bread Recipe Ever, and your favorite homemade jam. It’s also great on apples, or straight out of the jar on a spoon (not that I would know…).
I love how pleased my daughter is to announce that her sandwich is entirely homemade. We’ve come such a long way from the days when it was a stigma to have lovely, homemade, brown bread, because all the middle-class kids had Wonderbread. Enjoy.
Rowan lives on PB…we’ll try this!
I clearly remember coming home & complaining to my mom in the ’70s…”why do we have to eat this brown homemade bread when all the other kids get to have the white fluffy stuff?”
Sometimes youth is wasted on the young!
Thanks Kate! Let me know how you like it.
Do you think this would work with cashews or almonds? I have a lot of both in the pantry that I need to do something with.
You can make all the usual nut butters this way. Just toast the nuts first, to release that fresh sweetness.
Do you have any suggestions for brand/speed/type of food processors? We currently use our blender for nut butters but find that we need something a little more robust.
We’ve had the classic KitchenAid 12 cup for 12 years, and use it constantly–I have never had second thoughts about it. Good luck!
I stumbled onto your site looking for info on alfalfa sprouts (which was the clearest I’ve found) but now I have a new bread recipe to try and peanut butter to make. Sweet.
Thanks Jess! Good luck with your projects.
I’m making peanut butter today, using this recipe, for the second time. I just absolutely love how easy it is, and how delicious it turns out. Thanks so much for posting – without reading this post I would have never tried to make my own peanut butter.
thanks for posting a very simple peanut butter recipe. i love peanut butter!
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I have made a simular recipe that has honey in it too. My kids love it!
My ? is….Why does it have to be refriderated?
Hi Sandi, The oils in peanuts can become rancid when unrefrigerated, especially after released through the grinding process. It will stay better-tasting longer in the fridge. Enjoy!
5vI3id Very true! Makes a change to see someone spell it out like that. 🙂