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Monday, October 26, 2009

Peanut Butter

Ever on a quest for foods non-mass produced or minimally-processed foods that are simple to create at home, I now am making peanut butter. Yes– the jar can be simple. However, making it yourself lets you control the ingredients, the sugar and the oil. This home version uses far, far less oil than manufactured kinds. This one even passed the finicky 11-year old test. Texture and all.

Peanut Butter
3 cups unsalted shelled peanuts
3 tsp olive oil
½ tsp kosher salt
¼ cup + 1 tbs brown sugar

Place nuts and oil and salt in a food processor. Begin to blend it together. The mixture will go from whole peanuts, to crumble over the next few minutes. Every minute or so, stop the processor and using a spatula scrape the mixture around. Keep processing, and the mixture will magically transform. It will go from a dry peanut crumble to a magnificent pool of creamy peanut butter. Add the brown sugar and process again to combine.

This peanut butter is smooth, but maintains a grainy (in a good way) and crunchy texture. Keep it in the fridge in a glass jar.

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