Recipe by Mimi in Maine
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.
Top Review by Picante
We ran out of peanut butter and I didn't feel like going to the store so I decided to make this instead. I don't think I'll buy peanut butter again. This was very good. I only used half of the oil and it seems very spreadable. I'll make sure I have shelled peanuts next time because it took about an hour to shell 2 1/2 cups of peanuts. Thanks for the recipe!
- 2 1⁄2 cups salted peanuts
- 4 tablespoons vegetable oil (or canola, safflower but NO olive oil)
- 2 tablespoons honey
Directions See How It's Made
- Put the peanuts in the food processor and grind till they are fine and they start to back down into the bowl.
- Add the oil and process again till very well blended; it will be quite soft at this point.
- Lift cover and add the honey; process--after you add this it will tighten up and become more solid.
- NOTE: 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.
- Put into a container and refrigerate.