Creamy Peanut Butter
Peanuts and a food processor. That’s all you need to make your own peanut butter. This recipe suggests eating it plain, or sweetened with honey, for peanut butter toast that both tastes good and is good for you. The secret to a successful batch of homemade peanut butter? Roasted peanuts still hot from the oven […]
Ingredients
- 3 cups (450 g) unsalted raw peanuts
- 1 recipe natural peanut butter
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) honey
- 1/4 tsp salt
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Spread the peanuts out on a baking sheet. Bake for 8 to 10 minutes or until the peanuts are oily and lightly roasted, stirring halfway through cooking.
- As soon as the peanuts are out of the oven, immediately transfer to the bowl of a food processor. Blend on low speed, if possible, for 5 minutes, scraping down the sides of the food processor as needed. Do not worry if the peanuts do not transform into a smooth purée at this point. Do not add oil. Never add water.
- Increase the speed of the food processor, if possible, and purée the peanuts until creamy and as smooth as possible, about 5 to 7 minutes (see note). Scrape down the sides of the food processor as needed.
Peanuts and a food processor. That’s all you need to make your own peanut butter. This recipe suggests eating it plain, or sweetened with honey, for peanut butter toast that both tastes good and is good for you. The secret to a successful batch of homemade peanut butter? Roasted peanuts still hot from the oven and…a little patience!