1/1 Photo of Homemade Peanut Butter
Mimi in Maine's Note:
The best Peanut Butter. Three ingredients; nothing could be easier. I have been making peanut butter ever since food processors came out. When I used to babysit my grandkids they would eat it here, but now that they are older, I make it and deliver it to their homes. I have listed the ingredients in approximate proportions. I never measure, but go by the looks of it. Because I have to record measurements, I put down what I think it should be. I use Planter's Cocktail Peanuts in a can but have used other brands in a pinch. See instructions for more information. When I make this I drizzle a little oil until it is the right texture and then add the honey. The honey with make it more solid. Sometimes I have to add a tad more oil. If you continually make this you will see. It is well worth the making as it is DELICIOUS.
My Private Note
Units: US | Metric
- 1Put the peanuts in the food processor and grind till they are fine and they start to back down into the bowl.
- 2Add the oil and process again till very well blended; it will be quite soft at this point.
- 3Lift cover and add the honey; process--after you add this it will tighten up and become more solid.
- 4NOTE: At this point the texture should be fairly soft as it sets some in the refrigerator, but if it is too hard add a tad more oil, but not too much.
- 5Put into a container and refrigerate.
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Nutritional Facts for Homemade Peanut Butter
Serving Size: 1 (664 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1572.5
- Calories from Fat 1211
- Total Fat 134.5 g
- Saturated Fat 18.4 g
- Cholesterol 0.0 mg
- Sodium 1847.8 mg
- Total Carbohydrate 62.7 g
- Dietary Fiber 18.2 g
- Sugars 23.2 g
- Protein 53.8 g