Prep 5 mins
Cook 10 mins
A simple, tuned down version of my homemade honey peanut butter. Lasts for months in the refridgerator. Good for use in recipes or great as a spread if you add peanut oil. Thanks Bippie!
- 1 1⁄3 cups dry-roasted unsalted peanuts
- 1⁄4 teaspoon salt
- Place peanuts and salt in a blender or food processor with metal blade inserted,.
- Cover and blend or process until spreadable (about 6 or 7 minutes).
- Stop and scrape sides of blender/food processor as needed.
- Store in a covered container in the refridgerator.
After making this recipe...I will NEVER buy peanut butter again!! This recipe is excellent and so easy! I used a whole jar (16 oz) of the dry-roasted unsalted peanuts and about a tablespoon of peanut oil and a little more than 1/4 teaspoon of salt and processed in food processor until smooth. I had been buying the natural PB in the jar at the store, but now I can make my own. I made my daughter a PB sandwich on homemade bread and she thought it was so good she gave me a hug!!!Thanks so much for the recipe!
This is one of those worthwhile recipes that remind us not everything has to come straight off the supermarket shelf. I started making homemade peanut butter about 25 years ago. This is pretty much my recipe, although I always add some peanut oil to make the spread smoother. If your food processor is big enough, this recipe can easily be doubled or tripled -- just go slow with the salt. Thanks, Cynna, for a winner.
Wow! I thought this worked out great. I added about 1 TBS peanut oil to smooth out the texture. This was just like the organic peanut butter I used to spend lots of money on. Thanks for saving me a bunch!