Last week, as I went into the house of some of my piano students I smelled peanuts, and they smelled like they were cooking. Sure enough, when I got in, I realized that my students mother was making peanut butter. For the next 2 hours, I listened to piano, smelled peanuts and mulled the possibilities in my mind. She had an extra bag of peanuts that she let me have so that I could try it myself. A few days later, I did, and I’m SOO glad I did. I forgot to take pics, while I was doing it. I could take a picture of the final product, but it’s just kind of a brown pasty substance in a container. It probably wouldn’t be helpful.
We started off with a 5 lb bag of shelled, skinned raw peanuts. You know they are raw if they are white.
This is the best I can do. You can use the ones with the skins on, but you have to take the skins off, and it’s more work. So if you can find them with no skins, go for it.
Then, you spread a solid layer on a cookie sheet and cook them in the oven. My friend did hers at 350, but I think my oven is a bit hot, and it doesn’t heat super evenly, so I ended up with burnt peanuts at 350. I ended up doing mine at 300 for about 20 minutes or so. I tried to stir them a couple times as well. When most of the peanuts are fairly golden, you can be done. The longer you cook, the stronger the flavor will be. My friend felt like her peanut butter is a little too strong for PB and J, so if you’re in doubt, don’t let them get too brown. Obviously, with a 5 lb bag, you will need to do more than one batch in the oven.
As the peanuts come out of the oven, you can stick them in your food processor right away, or you can let them sit in a bowl. I let mine sit overnight because ran out of time, and it was fine.
Using your food processor, grind the nuts up. It feels like you’re going to grind forever, and they turn to crumbs, then a coffee like texture, and then kind of a sticky, powdery substance. You will probably think they are never going to turn to peanut butter, and you messed something up. Lol, I thought that with every single batch I made. Keep grinding though. You may need to stop and stir up things with a spoon just to get it moving again. When it starts to turn shiny, you know you’re almost there.
As it starts to get pasty, you can add your salt. I added about 1 1/2 tsp for each food processor full. I probably would add a tad less next time. If you want to add sugar, you can then too.
Then, you’re done! I know it doesn’t look like it, but it’s easy. Bottom line, roast, grind, salt.:)
If you’re wondering if it’s worth it, it is. This is our cost breakdown…
5 lbs of peanuts came to about 64 oz of peanut butter. The 5 lb bag cost $8.99.
That means that the peanut butter is 14 cents an ounce.
I buy the super cheapest peanut butter at Aldi that I can, and it works out to about 10 or 11 cents an ounce. However, it has added oil, sugar and molasses. Three things that may not be bad in themselves, but I don’t feel they’re necessary in my peanut butter. For the extra 4 cents an ounce, I have a healthier peanut butter. Smuckers peanut butter works out to 23 cents an ounce.
I hope that’s all helpful information to you.:) Go out and be inspired.:)
Have you done/made anything recently that made you feel awesome?:)