Homemade Peanut Butter Recipe

"So much better, fresher and has a more intense peanut flavor, jarred processed stuff has nothing on this...this is 100% better and better for you, but it does have a downside to it, it's not the best for baking but it's the best for eating, have a couple tablespoons a day and your on your way to better heart health, once you make this you will make it all the time! You will need half plain and half roasted peanuts, or you could use all roasted just make certain that all outer skins are removed before making this, do not omit the salt it works as a preservative and also for flavor. You will need a food processor to make the nut butter. Amounts listed with give you about 1 3/4 cups or 28 one-tablespoon servings. Same process may be made using almonds or any nuts that you desire"

Original is 28 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

8 ounces peanuts (unsalted, roasted, outer skins removed)
8 ounces peanuts (unsalted, plain, NOT roasted, outer skins removed)
3/4 to 1 teaspoon kosher salt (do not omit this it preserves the nut butter!)

2 teaspoons honey (or agave, can use more if you want depending on the sweetness you want)
1 1/2 tablespoons oil (peanut oil if first choice but vegetable will work fine also)

Nutritional

Serving Size: 1 (17.1 g)
Calories 98.9
Total Fat - 8.4 g
Saturated Fat - 1.3 g
Cholesterol - 0 mg
Sodium - 62.7 mg
Total Carbohydrate - 3.4 g
Dietary Fiber - 1.4 g
Sugars - 0 g
Protein - 4.1 g
Calcium - 10.1 mg
Iron - 0.4 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Place all the peanuts, salt and honey or agave into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while drizzling the oil in slowly through the opening on top of the lid. Process until the mixture is smooth (about 2 minutes or it may take a little longer you will know by looking at it, when it looks very smooth then it's ready!).

Step 2

Spoon the peanut butter in an clean airtight container, seal then refrigerator for up to 6 weeks (but you won't have to worry about having it around that long!)