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Recipe Detail Page
Peanut Butter
Autumn 2015
Whether you prefer crunchy or smooth, in less than 10 minutes you can turn peanuts into easy-to-make homemade peanut butter. When shopping for peanuts, there’s a lot of choice, but look for unsalted, unroasted peanuts.That way you can control the salt and bring out the flavour when roasting the peanuts at home. The peanut butter will last several days at room temperature (the advantage being easier spreading) or refrigerate for up to a month.
Makes 1½ cups (375 mL)
2 cups (500 mL) shelled raw unsalted peanuts
½ tsp (2 mL) kosher salt, optional
1 to 2 tbsp (15 to 30 mL) peanut, coconut or canola oil
⅓ cup (80 mL) coarsely chopped peanuts, optional
1 Preheat oven to 325°F (160°C). Place peanuts on baking sheet. Roast in centre of preheated oven, stirring once or twice until golden and fragrant, about 10 minutes.
2 Transfer nuts to food processor or blender while they are still warm. Process peanuts and scrape down sides every minute (this is important as it allows the mixer’s motor to cool down) until finely ground and a nut butter begins to form, about 3 to 4 minutes. Add salt and 1 tbsp (15 mL) oil for a slightly creamier peanut butter; add remaining tbsp (15 mL) oil if desired. Continue to purée, stopping and scraping down sides every minute until smooth and creamy. The time will range, depending on blender and nuts used, from 1 to 5 minutes.
3 Pulse or stir in chopped peanuts, if making chunky peanut butter. Store for a couple of days at room temperature in an airtight container or refrigerate for a couple of weeks.
Makes 1½ cups (375 mL)