Have you made peanut butter at home? Have you seen it being made fresh at health food stores? Well today, National Peanut Butter Day, is an occasion to get out the food processor and process whole, shelled peanuts into delicious peanut butter. It really does taste better than the jarred varieties.
The only challenge is that after you’ve first made it, some of the oil will separate out to the top. No biggie: Just stir it back in.
Or, try this technique we’ve read about:
Store the jar upside down, then shake for 20 seconds before opening it. This enables the oil to rise back up through the peanut butter and essentially mix itself.
This recipe is shared with us by Hello Fresh, which comments, “We’re just here spoon-feeding ourselves homemade peanut butter, wondering why it took us THIS long to make it from scratch.”
Almonds, cashews, or pistachios will work equally well in this recipe.
> Check out the full list of peanut butter holidays below.
It couldn’t be easier to make your own peanut butter. In fact, it may be a fun task for a kid old enough to use a food processor (or one who’s ready to learn how).
This is a sugar-free recipe, but you can add a sweetener of choice.
See the notes below.
1. PLACE the peanuts in a food processor or blender and pulse a few times until just-chopped. Scrape the sides, then run the food processor or blender continuously for one minute.
2. SCRAPE the sides again, and process for another minute. Keep repeating until the mix becomes soft, creamy, and spreadable.
3. ADD the salt, oil, and optional sweeteners and/or spices, pulse a few more times, and transfer to a storage container. Store for several weeks in the fridge.
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