5 Minute Homemade Peanut Butter- Discover how to create delicious homemade peanut butter! You won’t be able to stop eating it by the spoonful since it’s so smooth, creamy, and tasty. This recipe just only 1 or 2 ingredients and takes less than 10 minutes to prepare. Even so, creating it is a lot of fun! You get to witness the transformation of entire peanuts into the smoothest, creamiest nut butter you’ve ever seen.
Its oozy texture outperforms any store-bought version I’ve tested, and the creamy peanut taste is fantastic. You’ll be unable to stop yourself from devouring it by the spoonful! These procedures will teach you how to create peanut butter. Only two ingredients are required to make this smooth and creamy spread. I promise you won’t go back to the store-bought version once you’ve created your own. You may also change up the taste by adding in add-ins. One of the most popular spreads is peanut butter, so why not have a small handcrafted batch on hand for whenever the urge strikes?
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5 Minute Homemade Peanut Butter:
A pot of homemade peanut butter screams “all-American”! This homemade natural peanut butter recipe is so simple to prepare that you’ll wonder why you ever purchased it in the first place! This is a fantastic ‘first dish’ to attempt with the kids, since it is one of those meals that makes them think about where their food comes from!
Peanut butter is one of the most comforting meals on the planet! The nice thing about this peanut butter recipe is that you can modify the amount of salt and add a bit more honey if you want it to be sweeter. It’s also a fantastic basis for peanut butter cookies and cheesecake!
Many people enjoy peanut butter in baking, on bread, and even in savory dishes such as spicy peanut sauce and West African peanut stew. But do you know where peanut butter originated?
The best guess is South America, where pottery in the shape of peanuts has been discovered dating back 3500 years! Back then, they probably didn’t have the luxury of a Vitamix…
Anyway, we’re not sure what took us so long to come up with our own homemade peanut butter recipe.
Adams peanut butter has always been a favorite of ours, and we thought nothing could compare.
Who Invented Peanut Butter?
Seriously, who was this brilliant individual? Marcellus Gilmore Edson, a Canadian, was the guy behind the mythology, having invented ‘peanut paste’ in 1884. The method of grinding roasted peanuts between two hot surfaces was known as this. In 1895, the technology was invented in the United States by John Harvey Kellogg (yep, the cereal Kellogg!) and the healthy staple that is now found in 94 percent of American households was born!
What would childhood be like if we didn’t get the renowned peanut butter and jelly sandwich every day for lunch?
Ingredients:
- 4 cups roasted dry peanuts
- 3 tablespoons honey
- salt to taste
How To Make 5 Minute Homemade Peanut Butter?
- In a food processor fitted with a metal chopping blade, place the peanuts. Process the peanuts on high until they are smooth (usually no more than 5 minutes). You may need to scrape down the inside of the processor bowl halfway through.
- When the peanut butter is as smooth as you like it, stir in the honey. If necessary, season with salt.
- Store the peanut butter in an airtight container in the fridge for up to 2 months.
- Refrigerate in an airtight container for up to two months.
Tips And Tricks:
Are you ready to discover how to create peanut butter? Before you begin, there are a few things you should be aware of:
- This dish is simple to prepare, but it does need patience. Before the nuts become smooth and spreadable, your food processor will need to run for about 10 minutes, including breaks.
- You’ll have to pause the food processor frequently. Because making homemade nut butter may be tough on a food processor’s motor, pause it every 30 seconds to 1 minute to let it cool down. This is also an excellent time to scrape the bowl’s sides.
- The number of peanuts you use should be proportional to your food processor’s capacity. In my 7-cup food processor, I use 3 cups of peanuts. You’ll need more nuts to make a smooth, creamy spread if yours is considerably larger.
- Except for dry roasted peanuts and maybe salt, you don’t need anything else. In this recipe, you can use unsalted or salted peanuts, but if yours aren’t salted, season to taste with salt at the end.
Can I use this method to make nut butter from other nuts? (Almond butter, cashew butter, and so on.)
We haven’t tried it yet, but we’d say yes. Depending on the nut, you might need to add some oil. To be sure, we recommend looking up specific recipes for your favorite nut!
Peanuts should be roasted:
Peanuts that have been roasted have their oils warmed up, making them more fragrant and simpler to digest. The nuts are cooked for about 10 minutes at 350°F (177°C) in the oven. It’s ok to use unsalted raw or dry roasted peanuts. After roasting, the nuts should become a light golden hue. If you wish to create raw peanut butter, you may omit this step.
Pulverize The Peanuts:
In a food processor or blender, combine the heated peanuts. Before becoming smooth and creamy, the peanuts will go through many texture variations. The first step is to pulse the nuts a few times to break them up somewhat. Then process at high speed for 1 minute, until it resembles wet sand.
Process for another minute on high speed, then note how the peanut solids begin to clump together into a mound and the peanut oils begin to agglomerate.
Another minute of high-speed processing yields a thicker, chunkier peanut butter texture. The equipment will also heat up as a result of the processing.
How to Use Peanut Butter Made at Home?
This 5 Minute Homemade Peanut Butter may be used in a variety of ways. Here are some of my personal favorites:
- Spread it on a crusty piece of bread.
- Over a dish of oatmeal, granola, or overnight oats, drizzle it.
- Make homemade granola bars or energy balls using it as the binder.
- Toss it with noodles, spring rolls, or bowls to make a zesty peanut sauce.
- For a summer slaw, whisk up a peanut dressing.
- For added protein, blend it into a smoothie.
- Bake some cookies! In my chocolate peanut butter no bake cookies, peanut butter cookies, and chocolate chip cookie dough bars, it’s great.
Which types of peanuts should I use?
To make the most flavorful peanut butter, use roasted peanuts.
I always use roasted and salted peanuts, but if you only have unsalted, add a pinch of salt during the cooking process.
If you have raw peanuts, I recommend roasting them before making peanut butter. I don’t think raw peanut butter is particularly tasty, but if you do, you should give it a shot. However, processing will take much, much longer.
If you want to do your own roasting:
If you have raw, shelled peanuts, proceed as follows:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- On a rimmed baking sheet, spread the peanuts in an even layer.
- Toast them for 15 to 25 minutes, stirring every 8 minutes, or until golden brown.
- Allow for 10 minutes cooling before pouring into the food processor bowl. It’s best to process them now, while they’re still warm, because it’ll be faster and easier.
If you only have unbleached raw peanuts, that’s fine. However, when making peanut butter, those little bits of papery skin may be visible (I haven’t tried it, so I’m not sure).
But there is an alternative! After the peanuts have cooled for a few minutes, place them in the center of a clean tea towel and bring the sides together to form a bag. Rub and rub until the skins are removed.
That will remove the majority of the skin! You must now separate the peanuts from the skin bits.
Roasting, then removing the skin and making peanut butter sounds like a lot of work. Rather than going through all that trouble, I’d just buy it. But each to their own!
How long does peanut butter last?
According to this, homemade peanut butter should keep in the refrigerator for 3–6 months. A rancid odor indicates that it has gone bad.
I’ve been making peanut butter for years and have never had that happen, nor has the oil separated like it does in store-bought peanut butter!
Frequently Questions And Answers:
My peanut butter did not come out as creamy as the photos!
Each food processor’s power varies somewhat, and it appears that a few additional minutes in the food processor are all that’s required.
Is it necessary for me to add the honey?
The honey helps to balance out the saltiness of the peanuts, but you can leave it out if you want to keep things sugar-free.
At room temperature, why is peanut butter solid?
Peanuts have a balanced mix of unsaturated and saturated fats of 80 to 20 percent. When peanut oil is treated, it warms up, becoming more liquid and flowable. The fats cool down when the peanut butter cools to room temperature or lower, and the saturated fats help the peanut butter firm into a more spreadable texture.
How should I store my homemade peanut butter?
It works in the fridge or at room temperature! If it will be several weeks before you consume it, keep it in the fridge.
How To Store It?
This recipe yields roughly 1 cup of peanut butter spread. Refrigerate for up to 3 weeks in an airtight container or glass jar with a lid. When compared to store-bought peanut butter, I’ve discovered that if eaten within a month, homemade peanut butter does not separate. This is due to the fact that the peanut butter is not being transferred and has been lying on the shelf for a long time.
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5 Minute Homemade Peanut Butter
Discover how to create delicious homemade peanut butter! You won't be able to stop eating it by the spoonful since it's so smooth, creamy, and tasty.
Ingredients
- 4 cups roasted dry peanuts
- extra salt to taste
- 3 tablespoons honey
Instructions
Place the peanuts in a blender or food processor and blend for 5 minutes.
Your peanuts will go from whole to crumbly before becoming creamy and dreamy! Because every blender or food processor is different, it's okay if your homemade peanut butter takes a few more minutes to come together.
Refrigerate in an airtight jar for up to 3 months!
Notes
If you prefer a milder peanut flavor, use raw rather than roasted peanuts.
For our peanut butter, we prefer pink Himalayan salt, but any type will do. If you have salted peanuts, leave out the extra salt.
For this homemade peanut butter recipe, we like to use half salted and half unsalted peanuts to keep it from being too salty, but you can use all salted or all unsalted if that's what you have!
Do you prefer it chunky? When your peanut butter is finished, blend it a little less or toss in some peanut halves!
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