With just dry roasted peanuts, salt, and a blender, you can make the creamiest peanut butter ever. In just 5 minutes, you'll have fresh peanut butter! It's extra smooth, flavorful, and cheap to make. Homemade peanut butter is such a treat for breakfast time, sandwiches, and desserts.
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There is one thing that will always and forever satisfy me right before I go to a bed — and that isa spoonful of peanut butter.
If you’ve never made homemade peanut butter, you should know three things.
It’s incredibly, ridiculously easy. Just grab your blender or food processor and go.
It’s much cheaper than spending $10 for an overpriced jar at Whole Foods.
There is nothing that quite compares to the true bliss that is the first, warm spoonful of creamy peanut butter as you scrape it out of the blender.
The Best Peanuts to Use for Homemade Peanut Butter
While recipe testing, I made batches with both raw peanuts and dry roasted. I much prefer dry roasted, as they release their oil a bit easier, and the end result turns out naturally sweeter because the naturally present sugar in peanuts concentrate during roasting, just like other vegetables.
Using a Blender to Make Peanut Butter:
To ensure optimal smoothness, I swear by my Blendtec blender. I’ve spoken before about how much I love the smaller jar you can get for it, called the Twister jar, that works incredibly well for nut butters. It will certainly be just as delicious if you use a food processor to make it, but it won’t get quite as smooth.
Add peanuts and salt to a high speed blender (or powerful food processor). Pulse a few times to get started, then put on high speed for 20 seconds. Stop, stir all the way to the bottom, and return to high speed for 30 seconds.
At this point the peanuts will be breaking down, crumbly, and churning. Continue stopping and breaking down, letting blend for 30 seconds after each stop, until extra smooth and creamy. (Vent the top of the jar you using in case it's getting too warm.)
Pour into a glass jar and store in your pantry if you plan to use within the month, or in the refrigerator if not.
Notes
*If you want to add a little sweetness, you can stir in by hand 2 teaspoons of maple syrup after you have fully processed your peanut butter. If you add it while the peanut butter is blending, it will turn grainy.
If your homemade peanut butter is not creamy, it is likely due to not blending the peanuts long enough. Try blending for a few more minutes or adding a small amount of oil to help make it creamier.
That's not a sign of spoilage, but is a natural occurrence as the oil separates. You can easily fix it by stirring the oil back into the peanut butter until you achieve the desired consistency.
As long as you are choosing a peanut butter that's all natural and pesticide free, in addition to being free from added salt or sugar, any peanut butter will be a healthy choice. However, crunchy peanut butter has a little more fiber and less saturated fat, making it overall more nutritious, even if only slightly so.
If it's been about 10 minutes and your nut butter still isn't getting creamy, you can add a tiny bit of oil. I occasionally have to add 1 – 2 teaspoons of oil (I love using coconut oil) to help with the blending process, but when you're using roasted nuts, it really shouldn't be too much of a problem.
When using peanut butter only, the key is heat. Peanut butter is naturally high in fat, but that fat is nearly solid at room temperature. In order to soften it up, you need some heat. In my case, I heated two tablespoons in a heat-proof bowl and then stirred like crazy.
Natural peanut butter, which does not contain stabilizers, should always be refrigerated. Because the oils can separate, the peanut butter can go rancid more quickly. “Refrigerating natural peanut butter will help extend its shelf life and will also help with separation,” explains Edwards.
This method of softening peanut butter is quick and easy. Simply put your peanut butter in a microwave-safe bowl and place it in the microwave set at high for around 15-30 seconds. Then, check to see whether your peanut butter is at the consistency you want.
The National Peanut Board suggests adding a little water for some extra moisture. Add the water slowly and be sure not to overdo it — too much water can make the peanut butter runny. Another option is to heat peanut butter up in order to liquify the fat content.
The Pintola All-Natural Peanut Butter is on the top of our list. It is cholesterol-free and has high fibre. It is unsweetened butter and is also regarded as beneficial in weight loss.
Healthline's review. It wasn't easy picking a best overall healthy peanut butter, but Crazy Richard's ultimately won out because it hits all the right notes: It's made from just one simple ingredient — peanuts — tastes delicious, and is easy to find at most major grocery stores and online.
If your peanut butter isn't getting smooth and liquidy enough, you're not blending or processing it long enough. I have always used a food processor with unsalted (unseasoned) dry roasted peanuts and get ultra smooth peanut butter, which I store in the fridge.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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