I’ve heard it a hundred times… “Making your own peanut butter is so easy, and so good!” but never gave it a try until now. So for New Years, I was going to make homemade peanut butter, roll it into balls, and cover it in tempered chocolate. Things interfered with the actual chocolate, so I just got a whole lot of homemade peanut butter… but dang is it good! And SO EASY!
Start with lightly or unsalted peanuts, and roast them in the oven on a baking sheet for 5-6 minutes until brown. What you see here is the first batch, which burned a little, so you want less dark than this. My second batch was amazing though.
Let the peanuts rest until simply warm to the touch, 10-15 minutes. Then place in a food processor and puree until the proper consistency, scraping down the sides occasionally.
If unsalted, season with salt to taste, and add sugar if you like. I think I added a teaspoon of salt and a tablespoon of sugar. Plus a few times to mix. You’re done!
Homemade Peanut Butter
- 16 oz . jar/can of unsalted or lightly salted roasted peanuts
- 1 tsp . salt
- 1 tbsp . sugar or honey
Roast peanuts on a baking sheet at 375°F for 5 minutes, or until lightly toasted.
Cool peanuts until warm to the touch, 10-15 minutes.
Puree in a food processor, scraping down the sides occasionally, until the proper texture.
Add salt and sugar to taste, and pulse a few times to incorporate.