Homemade peanut butter?!
Thanks so much. :)
Answers: Does anybody know how to make real homemade peanut butter? Like starting from scratch and using actual peanuts....
Thanks so much. :)
Here's a good recipe! Have fun!!!
Homemade Peanut Butter
CDKitchen http://www.cdkitchen.com
Category: Homemade Peanut Butter
Serves/Makes: 1.5 cups | Difficulty Level: 1 | Ready In: < 30 minutes
Ingredients:
1 cup roasted, shelled peanuts
1 1/2 teaspoon peanut oil
1/4 teaspoon salt (omit if using salted peanuts)
Directions:
For creamy peanut butter: Place ingredients in a blender. With the lid secured, blend until mixture becomes pastelike or spreadable (3 to 4 minutes). If necessary, stop the machine and use a rubber spatula to scrape mixture from the sides of the container back into contact with the blade. Continue blending until desired consistency is reached.
For crunchy peanut butter: Stir in 1/4 cup chopped roasted peanuts after the blending is complete.
Store in a tightly closed container in the refrigerator. Oil may rise to the top. If this occurs, stir before using.
Recipe Location: http://www.cdkitchen.com/recipes/recs/5/...
Recipe ID: 22136
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Anyone with a blender or food processor can easily make their own homemade peanut butter.
INGREDIENTS:
2 cups roasted shelled peanuts
1 tablespoon peanut oil
1/2 teaspoon salt (omit if salted peanuts are used)
PREPARATION:
If using a blender, put the oil in first. Add the peanuts and salt next. Blend until desired consistency is reached.
In the food processor, use the metal blade to process ingredients continuously for 2 to 3 minutes.
Stop the machine to scrape down the sides of the bowl. Continue to process until the desired consistency is obtained.
For crunchy peanut butter, stir in an additional 1/2 cup chopped roasted peanuts after the processing is completed.
Yields 1 cup creamy or 1-1/2 cups crunchy peanut butter.
You want to use toasted or roasted peanuts that are not overly salted. Rinse them if they have too much salt. Then put it in a food processor and process away. If things are getting too clogged, add a little peanut oil.
Homemade Peanut Butter Recipe courtesy Alton Brown, 2007
Show: Good Eats
Episode: Peanut Gallery
15 ounces shelled and skinned AB's roasted peanuts, recipe follows
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil
Place the peanuts, salt and honey 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 slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store 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
Other Recipes from this Episode
Boiled Peanuts
Boiled Peanut Soup
Roasted Peanuts
Peanut Butter Pie
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Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Yield: approximately 1 1/2 cups
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Kids > Recipes > Recipes for Kids > Homemade Peanut Butter
Both of the recipes you have are good ones. I was looking in my Carla Emery's Old Fashioned Recipe Book to read up on how she makes hers. It is similar, basically to what the others have told you but she adds that store-bought has something added that keeps the oil from going rancid so don't make very much and keep it in the fridge. When the oil separates, just turn the jar upside down and the oil will go back into the peanuts.
She did say that if you make a blend of Spanish peanuts and Virginia peanuts, you won't need to add oil. She said use two parts of Virginia peanuts to one part Spanish peanuts - like 1 c Spanish and 2 C Virginia. Spanish peanuts contain a large amount of oil, which is offset by the texture of the Virginia peanuts. She said you can add salt, sugar or oil to any peanut butter recipe in the amounts that suit you and that tastes on salt really differ. She said in the 1 c + 2 c recipe above, it shouldn't be necessary to add oil because the peanuts should have just the right amount themselves.
If you want to can the peanut butter, pack closely into clean jars, filling to within 1 inch of the top. Put your lid and screw band on and tighten. Process 1 hour at simmering (apx 180o) in a water bath canner. So, either refrigerate your peanut butter, or can it.
Enjoy!