I'm Just Nuts About You

As promised, here is a recipe for Homemade Peanut Butter....

For those of you who do not know, store-bought Peanut Butter can contain preservatives. Although most stores are now providing 'natural' Peanut Butter, they can be expensive, and others are required to be kept in the refrigerator.

This alternative is cheaper and healthier. It does need to be kept in the refrigerator; however, it will keep for up to 2 months.

There has been much research and comments going around that Almond Butter is even healthier for you than Peanut Butter. I do believe this may be the case, so next on the blog will be a recipe for Almond Butter and the health benefits, compared with Peanut Butter.

One last side note...Homemade Peanut Butter will taste a tad more like Peanuts if you start with shelled Peanuts and roast them in the oven for 5-10 minutes before starting. I have enclosed a recipe for roasting peanuts as well :)

Enjoy! (complete recipe at bottom of post)

Homemade Peanut Butter

• 1 Cup plain peanuts
• 1/2 teaspoon kosher salt (optional, I did not find it necessary for the Peanuts I used)
• 1/2 teaspoon honey (may need more depending on the sweetness you desire)
• 1 teaspoon peanut oil (may need extra depending on the consistency you desire)

Begin by placing the peanuts and honey in the bowl of your food processor.

Process for 1 minute.

Scrape the sides of the bowl, place the lid back on, and continue processing for another 1 to 2 minutes until mixture is smooth. If your peanut butter is very thick and is not thinning down, add a little bit more oil (I recommend only 1/4 teaspoonful at a time, and do the same with honey if your peanut butter is too salty) It should look something like this...

Put your peanut butter in an airtight container and enjoy! This recipe may be kept in the refrigerator for up to 2 months

Homemade Peanut Butter

• 1 Cup shelled and skinned AB's roasted peanuts, recipe follows
• 1/2 teaspoon kosher salt (optional, I did not find it necessary for the Peanuts I used)
• 1/2 teaspoon honey (may need more depending on the sweetness you desire)
• 1 teaspoon peanut oil (may need extra depending on the consistency you desire)

Begin by placing the peanuts and honey in the bowl of your food processor. Process for 1 minute. Scrape the sides of the bowl, place the lid back on, and continue processing for another 1 to 2 minutes until mixture is smooth. If your peanut butter is very thick and is not thinning down, add a little bit more oil (I recommend only 1/4 teaspoonful at a time, and do the same with honey if your peanut butter is too salty). Put your peanut butter in an airtight container and enjoy! This recipe may be kept in the refrigerator for up to 2 months.

Roasted Peanuts:

• 2 pounds in-shell raw peanuts*
• 2 tablespoons peanut oil
• 1 to 2 tablespoons kosher salt

*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.

Preheat the oven to 350 degrees F.

Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.

Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Yield: Approximately 2 pounds roasted peanuts in shell