One of the things we buy at our community mercantile is natural, organic peanut butter. It’s unprocessed and has no extra additives, no HFCS, and we’ve grown to like the taste better than the grocery-store version.
However, this magical peanut butter is upwards of $8-10 per jar, which makes for a fantastic, but expensive PB&J sandwich. I knew, and I was right, that there had to be a better way. A few internet searches later revealed that not only can I save some money by making it at home, but it’s super, super simple. So simple that I kind of feel silly for buying it all those years.
One thing you should know about this peanut butter is that it’s pretty rustic. It’s not as fine, smooth or creamy as the little plastic jars that you find on your grocer’s shelves. But, it’s way better for you. It’s peanuts. And that’s all.
That’s not to say that you can’t add your own ingredients. Honey, vanilla, cinnamon, chocolate…they’d all be welcome additions to this recipe. I’d suggest starting with a little at a time so you don’t waste a whole batch if you don’t like what you’ve added.
You can use any variety of peanuts that you like, but I prefer the honey roasted variety. They lend a bit of texture and sweetness that the others don’t. Just play around with it and find one you like.
I just store my peanut butter in a canning jar with an airtight lid, and keep it in my pantry. We’ve always used it all before it goes bad, so I can’t really speak to how long it will keep for you. I haven’t baked with it yet either, but as soon as I do I’ll let you know how it comes out.
So what do you think? Will you give this a try? I’d love to hear about different flavorings you’ve tried, too, so drop me a note below.
- 16 oz honey roasted peanuts
Pour peanuts into food processor, and turn on. Peanuts will go through about seven stages before done. (See photo.)
Phase 1: Whole, dry peanuts
Phase 2: Course ground, dry peanuts
Phase 3: Course ground, wet peanuts
Phase 4: Peanuts will form a dry ball
Phase 5: Peanut oil appears, ball will fall apart
Phase 6: Thick, dry butter will form
Phase 7: Butter will become smooth, wet with oil.
Store in an airtight container in a dark, cool spot. Enjoy!