Additionally, if you prefer a chunky style peanut butter, reserve a portion of your peanuts to throw in at the end and pulse the food processor until you’ve reached a consistency you like.Next add your oil and honey (or agave) and continue to blend the peanuts. It will seem very loose, but all that changes once you refrigerate the mix. Store in an airtight container in the fridge for up to 12 weeks.Use your Homemade Peanut Butter in some of my Bigger Bolder Baking recipes including a Peanut Butter & Chocolate Homemade Ice Cream, Peanut Butter & Jelly Oatmeal in a Mug, and my 3-Ingredient Peanut Butter Cookies!
Homemade Peanut Butter
Prep time
Total time
Author: http://www.food.com/recipe/homemade-peanut-butter-282211
Serves: 1½ cups
Ingredients
- 2 cups (10oz/284g) roasted, salted peanuts
- 4 tablespoons vegetable oil (or canola, safflower but NO olive oil)
- 2 tablespoons honey (or agave)
Instructions
- Put the peanuts in the food processor or blender and grind until they start to break down and form a soft, smooth paste. This takes around 2-3 minutes.
- Add the oil and honey and process again till very well blended; NOTE: At this point the texture should be fairly soft but don't worry because it will stiffen in the refrigerator.
- Store into an air tight container in the refrigerate for up to 12 weeks.
Notes
if your peanut butter seems too hard add a tad more oil to loosen it up.
If you want to add less sugar that is ok.
If you want to add less sugar that is ok.