Homemade Peanut Butter

This is going to be a really short post. Not because I don't love peanut butter. I mean, that's what kept me alive for about 15 years (give or take 5 years).

Back in the day when I still lived in the most beautiful province in the world (Newfoundland and Labrador), and I was a VERY picky eater, I pretty much sustained my existence on peanut butter, Mary's homemade white bread (she made 6 loaves every single Sunday, without fail), homemade macaroni and cheese (http://richlerrecipes.blogspot.com/2011/11/grown-up-macaroni-and-cheese.html), and tomato soup. Ahhhh, those were the days.

Since that time my love affair with Kraft Peanut Butter has remained untarnished. A few years ago I started buying natural peanut butters, and they are OK, but the separation that happens really bugs me. Who has time to stir peanut butter every morning? Not me.

A couple of weeks ago I decided that this was the time to try to make my own peanut butter. As I normally do, I went to the internet and started my research. No matter how many posts I checked, they all said the same thing. Put some peanuts in a food processor. Process. Eat. For real.

So I did it.

Ingredients:

2 cups peanuts

Method:

Put the peanuts in a food processor. Process for 2 minutes. Eat.

Some words of caution, kind of. If you want a smoother peanut butter, add some oil (but not too much). If you want crunchy peanut butter, set aside 1/2 cup of the peanuts and add them just at the end. If you want a bit of salt in your peanut butter, add a pinch or two (or three). I use roasted peanuts for my peanut butter. The guidance I read online said not to use dry roasted peanuts. Next on my list is to try this with almonds and cashews. Maybe I will even make a mixed nut butter! 

Enjoy :-)