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Homemade Peanut butter

February 16, 2011

There’s a big, big difference between natural peanut butter made at home and storebought natural peanut butter.

My stuff spreads like a dream.  My stuff doesn’t separate.  And my stuff doesn’t cost $6 a jar.

I just dumped about 1.5 cups of salted peanuts into my food processor and turned the on button.  I processed the nuts for about 3 minutes and then streamed in about 1 tsp of flavorless (safflower) oil.  I let the processor work a little more and got this.

It was nutty but subtle and just plain delicious.  Great for my vegetarian chili. And great with a spoon.

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9 Comments leave one →
  1. February 16, 2011 7:11 pm

    I need to get a food processor – can you believe I don’t have one?! It’s madness, I tell ya!

    • brannyboilsover permalink*
      February 18, 2011 7:35 am

      Wahh! I got mine refurbished from KitchenAid.com. I helped the case by telling the Omnivore frequently, “I’d love to make this…. but I don’t have a FP”

  2. February 16, 2011 7:45 pm

    Yum.. and it looks so much better too…

  3. February 16, 2011 9:31 pm

    I feel like homemade nut butters are becoming a thing. I want to make my own almond butter now!

  4. February 17, 2011 10:02 am

    Yum! How long does it keep for? Do you store it in the fridge?

    • brannyboilsover permalink*
      February 17, 2011 12:57 pm

      I kept this batch for about 2 weeks in the refrigerator. It was in a glass bowl and covered with plastic wrap. It was always very easy to spread, even when cold.

  5. February 17, 2011 12:35 pm

    This is like the peanut butter I grew up with! I’m a firm believer peanut butter should have 2 ingredients, peanuts and oil.

  6. February 17, 2011 2:15 pm

    How easy! I will have to try that. I loathe trying to mix up the peanut butter.

  7. February 28, 2011 8:08 pm

    It’s these simple things that I never think to do! Thanks for the reminder.

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