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Tuesday, November 3, 2009

Homemade Peanut Butter


On my mission to make more things from scratch, I attempted the most random thing today - homemade peanut butter!  Its not that I necessarily have issues with store bought PB, but the idea of homemade just intrigued me. I mean, how many people really make their own? Not many, I would imagine, but if people only knew how easy it was, I'm sure a lot more people would attempt this at home.

This of course is an Alton Brown recipe.  Alton, if you are reading this, my husband is totally cool with my infatuation over you.  He is even fine with the fact that we will hook up if the hubs and I call it off. So call me, k?

Back to the peanut butter... Alton says to use shelled raw peanuts that you roast at home.  Unfortunately, I could not get my hands on shelled peanuts here so I used a jar of Planter's Dry Roasted peanuts.  Note!! If you choose this option, odds are the jarred peanuts are already salted, and considerably so!  I would not add salt to the final product until you have tasted it to see if it needs more - I followed the recipe and found mine too salty, but that was again my mistake (what's new though).  So I added all the ingredients (added more oil for a creamier consistency and more honey for personal taste preference, use your judgement), gave it a whirl in the food processor, and voilá!  Peanut butter! It really is that easy! And that good! My kids really got a kick out of the fact that mommy made them peanut butter and they have been begging for peanut butter everything!  I think I may try using other nuts in the future, maybe some almond butter? I have never had it before, but why not give it a try, right? Hope you enjoy this as much as we did!

Homemade Peanut Butter
Yields approximately 1 1/2 cups

15 ounces shelled and skinned AB's roasted peanuts (recipe follows)
1 teaspoon kosher salt
1 1/2 teaspoons honey
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 months.

Alton Brown's Roasted Peanuts


2 pounds in-shell raw peanuts*
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt


 *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.

1.  Preheat the oven to 350˚.

2.  Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.

3.  Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

4.  If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.


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