If you want to learn how to make peanut butter at home, you won’t believe how simple it is! You need one ingredient plus a food processor or high-powered blender to make peanut butter. You’ll never want to repurchase store-bought once you’ve tried them, and making your peanut butter is cheaper and more delicious than buying store-bought.
It’s straightforward and takes 5 minutes! Put peanuts in a food processor and pulse until smooth. If you don’t believe me, try it for yourself! When I first arrived in Germany, I had an ecstatic student about her peanut butter recipe, so I decided to share it.
The peanut butter will seize if you add any liquid other than oil (which you don’t need). It’ll be clumpy and destroyed to a large extent. So don’t even think about it! Many folks claim that you may add honey once the peanut butter is blended. You can do that, but it will thicken your peanut butter significantly. I don’t care for it, but some may. 1.5-3 tablespoons of honey seems reasonable, but that’s just a guess.
Add a spoonful, taste, and adjust the seasoning as needed. Also, make sure you’re using runny honey rather than creamed or crystallized honey. I believe that honey-roasted peanuts would be a far better option. The texture of your peanut butter will be correct, and I believe the result will be more delicious. Try this Homemade Chocolate Peanut Butter if you insist on adding something. It’s silky and chocolatey, and the kids will go crazy for it.
How to Make Peanut Butter?
A food processor or a high-powered blender, such as a Blendtec or Vitamix, is required. A standard mixer will not suffice! Add enough peanuts to cover the blade of your food processor bowl completely. I’d guess by a couple of inches, and it won’t blend correctly if you don’t add enough.
Depending on the size of your food processor, the exact minimum amount will vary. At least 2 cups of peanuts are always used. If you don’t require that much peanut butter, look over the storage questions below. You’ll most likely use it up in less than six months. Make these Gluten-free No-Bake Cookies get started. They’re one of our favorites!
If you’re going to make nut butter using a high-speed processor, I highly recommend using the smaller jar. When preparing nut butter, using the large one is inconvenient because you must frequently stop and stir. Now is the time to start processing. Initially, you’ll get something that resembles chopped peanuts.
You’ll have this after a few more seconds. Some people may want their peanut butter thick, and I can see how it might work well as a spread on bread.
- 3 cups (450 grams) roasted or dry-roasted peanuts
- salt to taste if using unsalted peanuts
- In a food processor fitted with an S-blade, combine the peanuts and process them on high until creamy. It took roughly 4 minutes for me, around 8 minutes in my old food processor. There will be ground peanuts first, then they will begin to clump together, and finally, the clump will break down. After that, process it a little more until it’s smooth and creamy.
- How to Use a Blendtec:
1 1/2 cups peanuts, processed on high while spinning the blade counterclockwise in the Twister Jar. It usually takes about 40 seconds to do this task. If your blender becomes too hot, take a pause.
- Suppose using unsalted peanuts. Taste and season taste with salt if desired. You could require more than you anticipated! Peanuts from the store are salty.
- Keep refrigerated for up to three months.
Is it True that Homemade Peanut Butter is Healthier?
Making your peanut butter is fantastic because you have complete control over the amount of salt and sweetness (if any) that goes into it. You don’t need any oil, making it considerably healthier than store-bought peanut butter. It’s less expensive than most natural peanut butter brands. Yes, if it’s homemade! Peanut butter produced at home is just roasted peanuts ground into a paste.
It’s naturally high in fiber and preserves all of the health advantages of peanuts. Sugar, vegetable oils, and even trans fats are commonly found in commercial peanut butter brands. Natural peanut butter, according to Brigham, is generally healthier than regular peanut butter. Regular (hydrogenated) peanut butter also contains more saturated fats than natural peanut butter, potentially raising LDL cholesterol and increasing the risk of heart disease.
How Many Ingredients are in Peanut Butter?
Peanuts and a pinch of salt are the only ingredients. Finding an ORGANIC peanut butter with only one ingredient is even better. As you can see, all of those chemicals and preservatives in your peanut butter are unnecessary. Peanut butter is a spread created from roasted ground peanuts. Sugar, salt (sodium), oils (fat), and anti-separation additives may also be used.
In Canada’s Food Guide, it belongs to the Meat and Alternatives food group. 2 tbsp = one Food Guide serving (30 mL). If you’ve reached the bottom of a jar and the nut butter is dry and crumbly (you didn’t store it upside down, did you? ), adding some oil is proven to bring it back to life. Add a few drops of neutral oil (such as canola or peanut) and swirl to combine.
Why Does the Oil Separate from Peanut Butter?
Significant peanut butter companies frequently use special oils to assist extend shelf life and stabilize the mixture to prevent separation. However, because natural nut kinds of butter lack the stabilizer, the oils from the peanuts separate from the butter, especially at higher temperatures. There is so much fat there that the particles may float, and they aren’t crammed in very closely.
As a result, due to a process known as sedimentation, the peanut particles will sink into the oil over time. This is why some store-bought peanut butter has a liquid coating on top. If you don’t put it in the fridge, oil separation may occur, in which the fats separate from the peanuts and pool at the top of the jar. This is quite natural and won’t affect the taste, but it will require you to mix your PB to return it to its original state.
Is it Necessary to Keep Homemade Peanut Butter Refrigerated?
This form of peanut butter is sometimes referred to as “natural” peanut butter because it contains only ground peanuts and nothing else. Because the oils can get rotten and spoilt if left out at room temperature for weeks, it’s best to keep them refrigerated. It doesn’t need to be refrigerated, but it does survive longer in cold conditions. If you don’t want to keep your peanut butter in the fridge, keep it in a cold, dark spot like the pantry. It’s also crucial to keep the jar of peanut butter adequately closed at all times.
Consider refrigerating your jar of natural peanut butter if you don’t plan on completing it within a month or if you live in a hot region. If not kept cool, the oils in the peanuts can go rancid. Generally, keeping Peanut Butter at room temperature is a good choice because the content is unaffected by the temperature. Peanut butter has a 9-month shelf life on average. So, you should be fine as long as you keep it in a cold, dry area until it expires.
Making your peanut butter assures that there are no unnatural fillers, too much salt, or other difficult-to-pronounce components, so we’re off to a good start. Peanut butter is abundant in protein, fiber, and lipids, which help balance insulin levels and provide an endless energy source. It’s great for breakfast and will give you a rush of energy for the day’s rest.
Antioxidants are abundant in peanut butter, and this aids in the treatment of malignancies, cardiac and chronic disorders, and fungal infections. Plus, because it’s high in protein, it’s excellent for muscle repair and growth. It’s high in vitamin E and B6 and manganese, magnesium, and copper.