Updated: Jul 28
Did you know you can make your own homemade peanut butter using only one ingredient and just a few minutes of your time? What if I told you it also tastes better and will make you feel better than anything you'd buy in the store? Well it's true. And I'm about to share the secret with you. I don't think I can even call this a recipe since it only has one ingredient and two steps. So give it a try; you won't be disappointed.
Pour peanuts (make sure they're dry roasted and have no added salt or oil) into food processor. Three cups of peanuts and makes about 2 cups of peanut butter.
Turn on high until the peanuts have magically turned into delicious, creamy peanut butter (about 4 minutes). You can stop it earlier if you like it kind of grainy-crunchy, or wait for it to get creamy and then add peanuts and turn it on again for big pieces of crunch.
That's really it. No need to add salt, sugar, oil or anything else. Now, you might wonder why you should bother—after all it takes an extra 5 minutes out of your time (maybe 10 if you include transferring it to a jar and washing out the food processor).
Yes, it does save money if you're a real penny-pincher. I checked at my usual grocery store. The popular pre-jarred natural peanut butter cost 13¢ per oz, the bulk peanut butter from the grinder cost 12.4¢ per oz, and the bulk dry roasted peanuts cost 9.7¢ per oz. The price different might not be enough to persuade you, but that's not actually the reason I do it.
Have you ever battled with trying to mix the oil back into the peanut butter? It slops all down the side and still doesn't quite combine. This peanut butter doesn't separate. Whew.
I know how fresh it is. One time an old man came up to my husband and I in the store and asked us to taste the fresh-ground peanut butter to see if it was rancid. My husband did and said it tasted a little old. We usually eat it within 1-2 weeks and have never had a problem with it going bad, even without refrigerating it. In fact, I would recommend not refrigerating it or else it will lose some of its creamy spreadability.
I can make it exactly the consistency I want.
I know exactly what is (and isn't) in it.
It doesn't make my tummy hurt.
And finally—it just tastes better.