There isn’t a single phase of my life where peanut butter doesn’t make an appearance. Growing up, I ate more peanut butter and jelly sandwiches than I can even count. Jif peanut butter with some kind of Smucker’s jam; it was comfort from home when I was stuck eating lunch at school with no one to talk to. Then it became a snack. Pretzels dunked into a heaping helping of peanut butter, or peanut butter smeared onto graham crackers. Then it was onto peanut butter and banana on toast for dinner. I think that got me through my sophomore year in high school. Back to lunch, just on bananas or apples with cereal. And now, I love baking with it, and I only buy Trader Joe’s peanut butter.
But I’ve heard so much about homemade peanut butter that I wanted to try it. Could it really be better than TJ’s, since either way it’s just peanuts? I had to find out. So I pulled out the food processor and made a video of my experiment. You can find it below. I really do hope you check it out; maybe you’ll help me become the next YouTube sensation. That would be awesome!
It is so much better than any peanut butter I’ve ever had. It is just peanuts, so it must be stored in the refrigerator and while it hasn’t been in there long, and probably won’t be, it doesn’t separate like the natural store bought varieties. It is also light in color. The texture is smooth and creamy, slightly more reminiscent of Jif and the like. It has a light, almost whipped quality to it. And the flavor? Pure peanutty goodness. I ate some on a peanut butter and jelly sandwich to bring me back to those childhood times. Yum! And there will definitely be some peanut butter baking going on in my kitchen. It’s so easy to make and so much better than any peanut butter I’ve had that I think I’ll probably stick to making it instead of buying it from now on. I hope you enjoy it as much as I did. And please check out my video. It is time lapsed so you don’t have to watch all the food processing and can get to peanut butter making of your own much more quickly.
And it’s peanut butter week here on Pies and Plots. All peanut butter recipes, but if you’re allergic or just don’t like peanut butter, any of these recipes would still be awesome with almond or even sunflower seed butter.
- 1 pound roasted unsalted peanuts (I used Trader Joe’s)
- Optional additions include a pinch of salt or drizzle of honey, but possibilities are really endless.
- Pour peanuts into bowl of food processor. Process for as long as you feel is necessary to obtain your desired texture. It will take 3-4 minutes for completely smooth and creamy peanut butter. Stop throughout the process to scrape down the bowl and make sure all of it is uniformly blended.
- Store in an airtight container in the refrigerator for up to 1 month.