Easy Recipe for Peanut Butter | From Scratch

Welcome to my Blog and YouTube series called 'From Scratch'. While I make many from-scratch meals, in this series, my focus is on making items most people would buy at the store. Instead of meals, these are more like ingredients or items people don't usually make at home. I plan to post at least one new 'From Scratch' blog/video per month, so be sure you are subscribed so you never miss out!

Today I'm sharing a super-easy recipe for peanut butter. Of course, you can buy peanut butter, but most name brands contain both sugar and seed oils. When you make it yourself, you control the ingredients.

Watch Me

https://www.youtube.com/watch?v=7FOkrazv6to

The Recipe

Is this actually a recipe? Barely. You only need 1 ingredient (peanuts), but I'm going to share what I did to make this delicious peanut butter.

Ingredients

2-3 cups peanuts. I used unsalted roasted peanuts for extra flavor.

1 TBSP of local honey, optional

1/4- 1/2 tsp kosher salt (optional, and only use if nuts were unsalted)

Preparation

• Place peanuts in the bowl of a food processor. The amount depends on your food processor size and the amount of peanut butter you want. You will get about 1/2 cup of peanut butter for every cup of peanuts.

• Pulse to rough chop the peanuts.

• Run the food processor until the nuts begin to form a paste. You will need to stop periodically to scrape down the sides and allow the food processor to cool. It took 8-9 minutes for my food processor to get the job done.

• Sprinkle in the salt, if using. Drizzle in the local honey, if using.

• Run the food processor for a few more seconds until the salt and honey are fully incorporated into the peanut butter.

• Transfer to an air-tight container.

Notes

1. You can skip honey and salt, using only peanuts for a very natural end product.

2. Store nut butters at room temperature for a few weeks or refrigerated for up to 3 months.

3. Use in your favorite recipes, from peanut butter and jelly sandwiches, peanut butter cookies, or dollop into chocolate ice cream.

4. If you want crunchy peanut butter, remove a couple of spoonfuls of chopped nuts before you process them into a paste, then add them back in with the salt and honey.

5. Use other nuts or seeds instead of peanuts. If using almonds, I would remove the skins first. I will definately be making cashew butter soon!

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