All it takes to make your own homemade peanut butter is peanuts and a few minutes with a food processor. Substitute any nut to make a butter to suit your taste. Easy and fun!Adapted from The Kitchn
Keyword: 18th Century Baking, 20th Century Baking, Nuts, Peanuts
half sheet baking pan
Silpat silicone mat or parchment paper
food processor fitted with blade attachment or blender
3cupspeanuts, unsalted and dry roasted, see Recipe Notes (13¼ oz, 375g)
½tspkosher salt, plus more to taste (optional)
Warm the peanuts: This step is optional but it helps to warm up the peanuts and loosen the oils for easier blending and a creamier finished product. Arrange a rack in the middle of the oven and preheat to 350°F.
Make the peanut butter: Place the peanuts into the bowl of a food processor fitted with the blade attachment or blender (still warm, if you baked them).
Pulse the peanuts a few times to start getting them chopped. For chunky peanut butter, remove about 1/3 cup of the chopped nuts and set aside.
Run the processor continuously for one minute, then stop and scrape down the sides of the bowl. The peanuts will look dry and grainy.
Run the processor for another minute, then stop and scrape down the sides of the bowl. The peanuts will start clumping together. Peanut butter in the making.
Run the processor for another minute, then stop and scrape down the sides of the bowl. Now it will start looking like thick, glossy peanut butter. Almost there!
Add the salt (if using). See the recipe notes for making the finished peanut butter creamier or sweeter.
Run the processor for one to two minutes more until the peanut butter is completely smooth. Taste to adjust the saltiness (or texture or sweetness, if desired). Note, homemade peanut butter won’t be as smooth as commercial peanut butter, but it’s spreadable and yummy. Just think of all the preservatives, emulsifiers, and additives you’re not using!
If you set aside some chopped nuts for chunky peanut butter, add them now and pulse a couple of times to incorporate into the finished peanut butter.
That’s it! Transfer to a clean jar. If you warmed the peanuts first, allow the peanut butter to cool to room temperature before closing the jar.
Homemade peanut butter will last refrigerated in a sealed container for several weeks. There’s no need to stir the peanut butter as it won’t separate, so you can enjoy it immediately!
A one pound (454g) jar of roasted peanuts contains between 3-4 cups, and your yield will go up to about 1-1/2 cups of finished peanut butter if you want to use the whole jar.If you use raw peanuts, increase the roasting time to 10 minutes. Roasting is optional, but gives the finished peanut butter a deeper flavor. I avoided using peanuts that were already salted or roasted with peanut oil so that I could control the finished flavor and texture, but the choice is yours.For creamier peanut butter, add 1 to 2 tablespoons peanut oil or other neutral oil when adding in the salt. Peanut oil is best, but any unflavored oil will work.For sweeter peanut butter, add 1 to 2 tablespoons honey or other sweetener, again when adding in the salt.Also, You don't have to limit yourself to peanuts to have a homemade nut butter (especially if there's a peanut allergy around). Almonds, cashews, sunflower seeds are but a few examples for viable alternatives. Use your favorite!Did you make this recipe? Please share your pictures with the world on your social media channels. Tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!
Old-Fashioned Homemade Peanut Butter https://www.outlandercast.com/2020/07/peanut-butter-outlander.html July 29, 2020