I love peanut butter. I mean, really love it! And it has to be the extra chunky version.
I used to buy the package of two Skippy Extra Chunky at Costco every couple of months. And I’m the only one eating it! I almost consider that an addiction.
However, late last year I had a little run in with skin cancer. My daughter, who is very much into healthy eating and healthy living, decided that I needed to remove as many chemicals from my house and my food as possible. Unfortunately for my peanut butter addiction, she considers refined sugar to be one of those chemicals I needed to remove from my diet. (Depression ensues…)
There aren’t any grocery stores really close to me with a nut grinder so I can grind my own peanut butter. And the all-natural, organic, sugarless brands are just too expense for my budget.
I finally broke down and decided to try to make my own peanut butter. I read a lot of recipes and blog posts to see exactly what I could expect. It didn’t seem that hard. I mean, I have a decent food processor. I should be able to do this, right? And the answer is, Yes. This is a big step for me since I’ve always been the ‘buy frozen pierogis’ type of cook.
While my daughter and I were at Costco (the reason I couldn’t just buy the Skippy and not tell her), I decided I’d buy the peanuts there but they didn’t have any that weren’t already salted (and salt is also now on my banned list). So, I went to my second favorite retailer, Amazon. I found a 5-pound bad of unsalted peanuts. And with Prime, I received them in just two days.
I put one cup of peanuts in the food processor bowl and turned the thing on. Man, it was loud. I mean, really, ‘I need ear protectors’ loud. Cian, my 18 month Pembroke Welsh corgi, had a fit. His barking just added to the noise level.
I should have taken more pictures, but I didn’t think about it until after I was done, of the entire process. I’ll do it next time.
After about a minute, I just had a bunch of chunks. At two minutes, I had chunks and peanut dust. It seemed to stay that way for a few minutes. I started to get worried that it would never turn into peanut butter.
But all of sudden, I noticed that it started to get stripes of a darker brown. The stripes got wider and wider…and then it happened! It turned into peanut butter!
The first time I checked it, it was really just too grainy. I decided to turn it back on. I mean, what did I have to lose? There was no way I was eating that grainy stuff.
In another minute or two, I checked it again, and it was really smooth. But as I said, I love the extra chunky peanut butter. I decided to add another quarter cup of peanuts and pulse them to get a few chunks. That didn’t work out very well. I not only got chunks but the dreaded grainy dust.
After tasting it, I added just a dash or two of pink sea salt and a quarter teaspoon of stevia as a sweetener.
This batch tastes pretty darn good. However, I think the next time I make peanut butter, I’ll made the chunks separately, shift out the dust, and then stir them into the smooth.
Stay tuned and I’ll let you know how that turns out.
Homemade Peanut Butter
- 1 ¼ cup unsalted, roasted peanuts, separated
- 2 dashes Sea salt, or to taste
- ¼ tsp stevia, or to taste
- Place 1 cup of peanuts in bowl of food processor.
- Grind peanuts until smooth. This could take a few minutes, so be patient.
- Remove peanut butter from food processor bowl.
- Add remaining ¼ cup of peanuts to food processor.
- Pulse until you receive the desired chunk size.
- Place peanut chunks in fine mesh sieve to separate peanut dust from chunks.
- Add chunks to smooth peanut butter and stir to combine.