As I’ve said before, I really love peanut butter. However, I decided to stop buying process peanut butter (goodbye Skippy) that contained way too much sugar and salt. Well, actually my daughter made that decision for me.
My first attempt at making peanut butter turned out pretty good. The flavor was excellent but the texture wasn’t what I was looking for. When I add the last ¼ cup of peanuts to make it chunky, it added chunks as well as peanut dust. So, it was grainy. Now, I don’t know if you’ve very had grainy peanut butter but it leaves a whole lot to be desired. I mean, I ate it but it was a little like eating really good tasting mud pie or sand from the sandbox.
I decided that it was time to try again and see if I could make some really great tasting, super-duper, chunky peanut butter. I also decided I would do a much better job timing how long it took to get the smooth consistency I wanted and taking pictures as I went along.
Again, I was totally surprised by how loud it was. It is really, really loud! Cian made his objections heard over the food processor. Lord have mercy!! I am really going to have to get ear plugs or something.
As you can see, it goes through a number of stages. I missed the photo of when it turned into a little dough ball. I didn’t remember it doing that the first time and just thought, “Crap! I’ve screwed it up. What did I do wrong?” But I figured I had nothing to lose by letting it run a little longer and, wa-lah, it loosened up again and started to look like peanut butter again, instead of a hot mess.
2 1/2 minutes
Approximately 4 minutes
Then to get super chunky peanut but without the grainy texture, I decided to remove the smooth peanut butter from the food processor before making the chunks. I thought I would have to put the peanut chunks through a sieve to get rid of the dust. But I didn’t have to.
As you can see, all of the dust stuck to the residue left in the bowl. This left me with some nice chunks to add to my smooth mixture. To be on the safe side, I still poured them into the sieve. I really DID NOT want to have grainy peanut butter again.
The super-duper chunks.
Adding the chunks.
I thought I was all done. I took a little taste and it became very clear I had forgotten something. I quickly stirred in a scant ¼ teaspoon of my super fine pink Himalayan salt and a scant ¼ teaspoon of stevia.
I now have great tasting super chunky peanut butter with the perfect texture! I’ve added the updated recipe below.
I was already to make myself a PB&J (organic red raspberry preserves) and discovered I was out of bread. No peanut butter sandwich for me. I am greatly disappointed. I am going to have to postpone my pleasure until later.
Super Duper Homemade Chunky Peanut Butter
- 1 ¼ cup unsalted, roasted peanuts, separated
- ¼ tsp finely ground salt, or to taste (I used pink Himalayan salt)
- ¼ tsp stevia, or to taste
- Place 1 cup of peanuts in bowl of food processor.
- Grind peanuts until smooth. This could take approximately 5 minutes, so be patient.
- Add salt & stevia and pulse to combine.
- 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.