Recipe
Peanut Butter Recipe
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Bunnyrock / All my dishes 2 years, 9 months ago
A basic peanut butter recipe that you can customize to your own tastes. The two pictured are Cinnamon Peanut Butter and Chocolate Cinnamon Peanut Butter, right after processing, before making their way into my fridge.
Prep:15m Servings:15
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 Bunnyrock |
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Ingredients
- Peanuts - Dry roasted and unseasoned
- Spices and other flavourings, to suit your taste, if desired
Directions
- This will give you a delicious and healthy basic peanut butter. If you want to add flavour to your PB, you can really do some awesome things - cinnamon, cayenne, chocolate, raisins, ginger, curry...you name it.
- Place dry roasted, unseasoned peanuts in a food processor
- If flavouring with a spice, add to peanuts in processor - this will be to your own taste, so you'll have to experiment with ratios yourself.
- Process until desired consistency is achieved, scraping down sides occasionally and testing consistency with spatula.
- If adding non-spice, solid add-ins, like chocolate or fruit pieces, transfer PB to a mixing bowl, and stir in. PB will be fairly viscous, like a heavy cake batter, and easy to transfer.
- Transfer PB to a storage container.
- Keep PB in refrigerator - your PB is all natural, and has no preservatives.
- PREPARATION NOTE: 6 cups of peanuts will give you 1 kg of Peanut Butter
- PREPARATION Tip #1: Before placing the top on your processor, cover the top of your work bowl with a piece of cling wrap. This will keep splatters from covering the inside of your workbowl top, giving you one less piece to clean.
- PREPARATION TIP #2: Immediately following processing, your peanut butter will be warm enough to melt meltable flavourings. If you're planning on adding something like chocolate, decide before adding whether you want your peanut butter to be evenly flavoured, or if you want it to remain in chunks. If it's the latter, allow the peanut butter to cool to room temperature before adding.
- SERVING NOTE: Eat it right off of a spoon. You'll thank me.
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Alterations
chandlea 1 year, 4 months ago said:
I added 1 Tbls of Smart Balance Light spread to the nuts, since I was using a blender instead of a food processor. I thought the peanuts might be a bit tough for my blender without some type of oil. It worked great!
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Average score: 4.9 / 5
No. of ratings: 9
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scearley 2 years, 9 months ago said:
This really is fantastic with cinnamon. Holy frijoles.
bunnyrock 2 years, 9 months ago said:
I agree! It's my absolute favourite version to make.
edensong 2 years, 7 months ago said:
I really need to get back to doing this. Cinnamon, huh? Gotta try that!
alaskanmom 2 years, 3 months ago said:
I've never made homemade PB before, and this is so simple. Don't know why I haven't. When making just plain PB, it's just the peanuts? No oil or anything needs to be added? Thanks for opening my eyes to something so simple:)
bunnyrock 2 years, 3 months ago said:
Yes, just peanuts. You can add oil if you like, if you feel that the nut butter is too dry, but waiting is out while it processes makes it completely unnecessary.
If you're not used to eating natural peanut butter, what you end up with might taste odd to you. Most processed nut butters have a mess of sugar and salt added to it. But once you go natural, it's impossible to go back.
Also, you don't have to use peanuts. Any dry roasted, unseasoned nut will work!
nemo 2 years ago said:
Oh my... this is incredible. I have to try this!!! We LOVE peanut butter but its difficult to find in Italy. And if it can be so easy and no extra oils and preservatives then wow... must make! ^_^ Thanks!
tracycj 1 year, 9 months ago said:
This is awesome. Thanks so much for posting it.
infiltrators 1 year, 5 months ago said:
I added some agave syrup to mine and it tastes phenomenal, but I'm having a tough time getting the texture like in your picture. How long are you blending for? What kind of blender are you using?
bunnyrock 1 year, 5 months ago said:
I'm using a Cuisinart 12 cup. Gotta go as heavy duty as kitchen appliances will let you. And you'll need to experiment with how long it takes. When you think it looks done, scrape down the sides to check. If it's not there, keep blending.
I wonder if the agave nectar is causing it to seize up. I'd blend until you get the constancy you want, then add it.
infiltrators 1 year, 5 months ago said:
Hah, I actually had added the nectar because it didn't seem to be blending enough and I thought some liquid might help. Okay, I'm upgrading this processor tomorrow, the mother-in-law has offered to take mine off my hands to support the cause. Hah!