Saturday, January 26, 2013
Homemade Peanut Butter
I have tried several rounds of homemade peanut butter. After the first round, I thought 'well, that was fun but I doubt I will do it again'. I was wrong. The second round was much better and the third round has been the best. There are TONS of recipes out there. I got the idea from Pinterest here. Just peanuts - sounded intriguing. Nope - definitely NOT what I was looking for. You know how PB tends to stick to your mouth - well, multiply that by a thousand. And, well I am use to store bought which a bit more sweet. So I did a little experimenting and added some white sugar and some coconut oil. This made it edible, but grainy.
The second round I used honey as the sweetener and again coconut oil to help smooth out. This was good. but the flavor was not quite what I was looking for. If you really like all natural type stuff, this is probably perfect for you. I still need a little more of the refined, not good for you, sugar flavor. I know - crazy, but true.
This round, I used corn syrup and coconut oil. The good news, I needed much less sugar in this recipe as opposed to the honey version. I have actually started to prefer this to the store bought. BUT, they are different. Do not think you are getting store bought texture or flavor. You are never going to get the smoothness like a creamy PB in the store - at least I have not been able to. Maybe with a bit more experimenting. Instead it is more like a cross between crunchy and smooth - which I really like. You can see the texture here. And yes, it is almost gone and I finally decided to write this post and take pics. :)
So, I case you are interested in how I made mine, I will share.
1 container of salted dry roasted peanuts. (I don't remember the size, 12-14 oz I think) - the one that is $2.88 at walmart - for the off brand.
2-3 TBSP coconut oil (FYI, it is solid at room temp)
3ish TBSP corn syrup
Put peanuts in the food processor. Let her go for several minutes. Wait until it is smooth - or the texture you want. Adding the other ingredients will make it so the peanuts don't get any smoother. Then, add the oil and sugar to taste. This is REALLY forgiving. I play with it until I like the texture and flavor, so the above amounts are an estimation.
Store in a jar with a tight lid in the fridge. I have read this lasts up to 2 months in the fridge - mine doesn't last that long. Also, it gets hard when stored in the fridge. I have to pop mine in the microwave to soften. I usually do about 20 sec at 50% power.
Note: You can also use a veggie oil, but you will have oil separation and have to mix every time before using. This does not happen with the coconut oil since it is solid at room temp - which is why I use it.