This has been an item on my to-do list for quite some time now. Although we can easily find Feingold approved peanut butter, I still don’t like the idea of the added sugar and especially the suspected GMO containing oils of the mainstream brands. And of course I rather make it myself, than pay for the higher end, organic selections. I kept reading how easy it is to make your own peanut butter and I was determined to give it a try. I purchased a 5 lbs bag of unsalted roasted peanuts from Costco in anticipation. However, it seemed I just had not found the time or ambition to it. I thought about it several times, but it was always late at night, after I was too tired to tackle the new endeavor. However, this past weekend I was determined to get it done to use for some peanut butter cream frosting to top chocolate cupcakes I promised my son for Easter.
It was still a late night endeavor. Around midnight I got out my bag of peanuts, poured some in a big mixing bowl and got to shelling them.
Oh my, what was I thinking?! Not too much fun so late at night and when I had a zillion other things to still get done before morning, but I’m excited to say that shelling the peanuts was the most difficult part of the whole process!
Once I had a good amount shelled, I simply dumped them in the food processor and turned it on high and let it run for several minutes. Really, that is it!
The peanuts went through several stages of transformation…
Until it turned to a smooth and creamy “butter”.
The consistency is a bit runnier than our typical brands purchased, but it worked wonderfully in my frosting recipe and when stored in the fridge it will thicken up a bit. You could probably stop the process in the step shown above my finished result if you prefer a chunkier butter. I stored the remaining butter in a mason jar in our pantry. It tastes absolutely wonderful and the only ingredient….peanuts!