I know I know….why would anyone actually make their own peanut butter (you pretentious little freak)? Well…believe me…it wasn’t because I had a life-long wish to make my own. I, like most, would love to just go to the food store and actually buy what I need but NOPE…I was forced to make my own peanut butter this week because of three reasons:
#1 The organic peanut butter I usually buy was not on store shelves….in any of the 3 places I looked.
#2 The organic peanut butter that was on the shelf cost $30! $30 for a jar of peanut butter???????????? Sorry, Mr. Foodstore owner, I am going to have to say no to your attempt to rip me a new one. But thanks anyway.
#3 I would have just given in THIS time and bought a regular peanut butter BUT then I noticed that all of the peanut butters had added sugar AND hydrogenated oils (I thought we got past that, companies!). Ohhhh…and the “Natural” peanut butter option that was on the shelf just meant that it didn’t have the hydrogenated oils but the sugar was still packed in like people at a Lady Gaga concert.
I had no choice then. I was forced to make the decision to make my own peanut butter. I didn’t know how I was going to do it just that I was going to do it. I didn’t want to eat extra sugar or hydrogenated oils much less give it to my daughter. So there I was hunting for roasted peanuts or the rasta peanut man to buy peanuts I to roast myself and the decision was made.
Here is the recipe I used and will now make a staple in our home. And it sure did cost me a lot less than $30 AND I no longer have to depend on the peanut butter companies to feed me a cocktail of sugar, hydrogenated oils, and bullshit where the label should simply read “INGREDIENTS: PEANUTS”. Ok…the label may read “PEANUTS, PEANUT OIL, SALT but either way this chick wasn’t buying $30 peanut butter kissed by angels with unicorn breath mixed in!
Homemade peanut butter
1 ¾ Cups Roasted Peanuts
1 teaspoon kosher salt (optional)
1 1/2 teaspoons honey (optional)
1 1/2 tablespoons peanut oil
Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 weeks.