Over the weekend it occurred to me that my posts haven’t been showing up in Facebook for a couple of weeks now. What a shame! I know that you want to catch up on what you’ve missed so be sure to read all the posts. Here are few highlights:
- Alex and I ventured to Go Burger
- I made some great homemade burgers with sweet potato fries
- Three ingredient peanut butter cookies!
- Photo montage from the weekend I bought my wedding dress
- And I shared a recipe for Jelly Bean cookies 🙂
Moving right along… Today I want to share with you one of my latest obsessions.
Homemade peanut butter.
It’s amazing how simple it is, so long as you have a food processor. (If anyone knows how to make peanut butter without a food processor or high-speed blender, please tell me immediately!)
The ingredient list can’t be beat! All you need are peanuts and maybe a little bit of salt but that’s entirely up to you. I’m going to walk you through the process one step at a time.
First, preheat your oven to 375 degrees. While the oven is heating up, get your nuts ready. I use Planter’s dry roasted unsalted nuts.
This way I can control what goes into the peanut butter and well, I’m in love with the ingredient list.
Check that out, it only contains peanuts! Love 🙂
Okay, so back to the steps. To roast your nuts, you want to spread them out in a thin layer on a baking sheet, like so.
Roasting the nuts releases their natural oils and gives the nut butter a stronger peanut flavor. You could probably skip the roasting step but it makes for a better peanut butter, so why would you?
Once the oven is heated up and the nuts are ready, place the baking sheet in the oven for three minutes. After three minutes are up, remove the sheet, stir the nuts and return to the oven for another three minutes. At this point your kitchen will smell like peanuty perfection. However, refrain from eating the nuts as they will burn your tongue. Ow.
After the nuts have cooled for a minute or two, dump them into your food processor.
Make sure the lid is on tight, plug in the processor, and turn it on. After about a minute, you’ll have a crumbly, chopped peanut mixture. It’ll look something like this.
Scrape down the sides and continue to process for another few minutes (about 2 to 3). You’re almost there!
You can stop here if you like a thicker nut butter, but I like mine creamy and drippy so I processed the nuts for another minute or two. At this point, I added about 1/4 teaspoon of salt just to add a little flavor. Like I said above, that’s completely optional.
In the end, you’ll have something that looks like this.
So smooth, so creamy, so tasty!
When I garner enough self control and don’t eat it straight from the jar with a spoon, I like to eat my peanut butter
- on top of greek yogurt
- slathered on some healthy banana bread
- baked into three ingredient peanut butter cookies
- with a lovely, crisp Fuji apple (my favorite!)
- blended into a smoothie
The options are endless! I used some of the peanut butter from this batch to make Christina’s Peanut Butter Banana Bread. Oh. My. Goodness. The banana bread was incredible! It turned out so moist and full of banana flavor. I made three mini-loaves which I plan to give away as Mother’s Day gifts. I highly recommend you do the same!
Have you ever made homemade nut butter before? What’s your favorite way to eat peanut butter?