I love peanut butter, so if you could only imagine my face as I tasted the first spoon full of this homemade bliss. You might think, well peanut butter must be really hard to make since so many people buy it at the store, but you would be wrong. After you see how easy this is to make, you will find yourself making this treat every week!
Find this original post from Rebecca, at Season to Season Eating, A blog dedicated to helping others learn how easy it is to eat simply and seasonally. You can also check her out on her Pinterest page.
Yield: 8 oz. | Serving Size: 2 Tbsp |Calories: 166 | Total Fat: 14.4 g | Saturated Fat: 2.0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 68 mg | Carbohydrates: 4.7 g | Dietary Fiber: 2.5 g | Sugars: 1.2 g | Protein: 7.5 g | SmartPoints: 5
- 3 cups shelled RAW peanuts (I buy mine at my local market in a large bag)
- 1/2 tsp sea salt
Pre-heat the oven to 350F degrees.
Spread the peanuts on a baking sheet and roast for about 20 minutes, stirring half way through to make sure they do not BURN (don't worry I've burnt them many times also). Once the nuts are done roasting, let them cool for about 10 minutes. You can then easily slip off the skins, but I find that they do not really make a difference in taste or texture, so you can leave them on.
Next, add the peanuts to a food processor or a high speed blender with a plunger attachment. Sprinkle in the salt and process for about 5-10 minutes, scraping the sides as necessary. You can tell when the peanuts have turned to butter, they will release their oil and become really smooth and creamy. If you are using a high speed blender, use the frozen dessert setting while pushing the peanuts down into the blades with the plunger, this only took about 1 minute for mine to finish. Once your nut butter is done, keep it in a glass jar in the refrigerator. Enjoy!
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