Homemade Peanut Butter

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Clearing my pantry : Peanuts. I have been wanting to make Homemade Peanut Butter for ages, especially so, right after Chinese New Year. Because I have almost 2 kilo of peanuts leftover from making the Chinese New Year cookies. Yup, I bought more than I need, doesn't that sound familiar? LOL!

I finally made myself a jar of Homemade Peanut Butter! That's one homemade item off my list now!

Homemade Peanut Butter

Peanut Butter does not contain any dairy butter. Butter in this sense, means that the dry roasted peanuts are grinded with some oil to a smooth, thick paste, thus it is called butter, as in fruit butter eg. apple butter, where the apples are cooked to a thick paste in a long cooking process. If you take a look at the jar of store-bought peanut butter in your pantry, you would not find dairy butter in the list of ingredients. Though some fruit butter may contain only a minimum amount of dairy butter.

There is a difference between butter, jam, jellies, marmalades, conserves, preserves and curds. I have previously posted about some of it here, or you may read more about it, if you google for further info.  :)

Let's start making some Homemade Peanut Butter :

1. First you would need some dry roasted peanuts, not too much at a time, unless your food processor is a heavy-duty model. I have used about 2-1/2 cups of unsalted roasted peanuts, without skins. Place half of the peanuts in the bowl of the food processor.
2. Put the cover on and switch on the food processor and whiz the peanuts until coarsely ground. Add in the rest of the peanuts and process until finely ground as possible.
3. The grounded peanuts would be not smooth yet. 
4. Add some honey and vegetable oil, preferably canola oil as it has a neutral taste and light texture.
5. Continue to process until the paste is smooth and is to the consistency you like, adding more oil or honey as necessary. You may add some salt to taste. Bear in mind that the peanut butter will thicken further upon refrigeration, so you may want to add in a little more oil.
6. The smooth peanut butter is now ready for your sterilized jar!

Smooth, creamy and good. Best thing is, it is HOMEMADE !

Store in the refrigerator and it may keep for several months, but it is best to be consumed within a month. Since homemade peanut butter are free from additives and food conditioners, it will thicken further upon refrigeration and would be quite difficult to spread on bread, you may need to to add a little more oil during the processing (as I've mentioned in step 5 above).

Mine is a little thick, but it does not stop me from enjoying it with my morning toasts. My daughter even ate it by the spoonfuls, which I've got to stop her after a couple of spoonfuls! For someone who does not like nuts, she seems to love this Homemade Peanut Butter!

I'm sharing this with :
See Ya In The Gumbo hosted by Ms. enPlace
Full Plate Thursday hosted by Miz Helen's Country Cottage

Homemade Peanut Butter

2-1/2 cups unsalted roasted peanuts, without skin

6 tbsps canola oil

3 tbsps honey

1/2 teaspoon salt, or to taste

1. First you would need some dry roasted peanuts. I have used unsalted roasted peanuts, without skins. Place them in the bowl of the food processor.
2. Switch on the food processor and whiz half of the peanuts until coarsely ground, add in the other half and process until finely ground as possible.
3. The grounded peanuts would be not smooth yet. 
4. Add some honey and vegetable oil, preferably canola oil as it has a neutral taste and light texture.
5. Continue to process until the paste is smooth and is to the consistency you like, adding more oil or honey as necessary. You may add some salt to taste. Bear in mind that the peanut butter will thicken slightly upon refrigeration, so you may need to use a little more oil. Process until smooth.
6. Transfer peanut butter to a sterilized jar, keep covered, refrigerated.