peanut-butter
Is this how peanut butter is made?

One day, not too long ago, I decided to make some peanut butter. Why on earth should we make our own peanut butter? Why on earth not? It is another one of those things that is easy to make and since ‘discovering’ it, I have simply stopped buying it from the supermarket. Except for that one time when the food processor died. That was terrible.

The concept of peanut butter is very simple.

You roast the peanuts. Or buy roasted peanuts if you really want to.

You whizz up the peanuts in the food processor.

You add extra bits as desired – oil, sweetener and salt.

That is ALL.

So, here are the recipes that propelled me into the peanut butter world: How To Make: Peanut Butter Recipe by Joanne Gallagher on Inspired Taste. You will notice that there are a few versions you can try. So, far, for some unknown reason, we have only tried normal and crunchy peanut butter. But now that I have looked upon that chocolate one again… Ooh, it won’t be long… The almond-peanut butter one looks good too…

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Peanut butterrrrrrrrr.

We double or triple the recipe to make a decent amount. I suppose it depends how bad your resident peanut butter munchers are. Not looking at anyone in particular… We like to buy blanched peanuts and roast ’em ourselves as you can control the flavour a bit more. We roast ’em for closer to 12 minutes. Maybe. Somewhere in that vicinity. But take ’em out and stir ’em every 4 minutes or so. You do have to keep a careful eye on them so they don’t burn. And burnt does not just mean black. They start to develop a burnt flavour if you let them get golden all over. Lightly browned, not golden brown. The good thing is, you can see how the flavour is developing by taste-testing a peanut or two. Or a handful if you’re The Husband.

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Peanut pieces to set aside for crunchy peanut butter.

Now, you can experiment and tweak to your heart’s content with how much oil, sweetener and salt you put in. I don’t add much oil, as we like our peanut butter on the thick side. I don’t add any salt because it’s healthier without it. I add glucose instead of honey or sugar, and I like it rather more on the sweet side. I am a sweet tooth, after all.

Once made, the peanut butter usually goes into a recycled plastic container of befitting size and keeps in the fridge for up to a month. Like it lasts that long!

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