I really do have the secret to delicious, homemade peanut butter. My first couple of attempts at making peanut butter yielded a rather unfortunate, crumbly non-peanut butter like substance. I still ate it. After all, I had spent a lot of time and peanuts getting to that point. Might as well use it up! But now, I have figured out the secret. Would you like to hear it?
Yep, that’s pretty easy. Well, except sometimes it’s actually not so easy for me. I finally noticed on enough different blog posts showing how to make peanut butter that you need to let it go for 8-10 minutes. Apparently, the 2-3 minutes I would give it before dumping in all sorts of various oils was clearly not the right method. I’m happy to say that I have now successfully made creamy peanut butter at home. So delicious!
First of all, you need some peanuts. I’ve heard that Spanish peanuts make the best. So I got a couple of pounds of raw, Spanish peanuts from Vitamin Cottage.
Next, you need to soak your peanuts to help reduce the amount of phytates in them. Phytates block mineral absorption and is one of the main reasons I’m not buying peanut butter from the store. I’m not going to go into anymore detail about that today, but you can read more here. Put the nuts in a large bowl, add about 1 tablespoon of quality sea salt per 4 cups of nuts and cover with filtered water. Let these soak for at least 7 hours.
Once they are done soaking, you can drain the peanuts. You can give them a rinse, if you like, or just drain off the water. Next, you’ll want to dry out the nuts. You can either jump straight ahead to roasting them or dehydrate them first. I chose to dehydrate them. I put them in my dehydrator for around 12 hours or so at about 155 degrees. Since we’re going to roast them anyways, we don’t have to worry about keeping the temperature lower to preserve the enzymes.
Now it’s time to roast the peanuts. Place them on a baking sheet in a 300 degree oven for 20-30 minutes. I would start checking them after 20 minutes. The best way to tell if they’re done is by taste. If it tastes like a peanut, it’s done. Before you roast them, they will just taste like a legume. Be careful not to roast them for too long. Otherwise your peanut butter will taste burnt. Ask me how I know!
Once they have cooled you can finally make peanut butter. I know, it’s the part you have been waiting patiently for! Pour a bunch of them in the food processor. I did mine in 2 batches and I kept some of the peanuts whole for snacks.
Now is where you have to use your patience so that it turns out well. Turn on your food processor and let it go for at least 8 minutes. It’s tempting to stop it to take a peek. Just let it keep going. If you must take a look, just scrape down the sides and get it going again. I found it best to set a timer and walk away.
When I came back after 8 minutes, I actually had peanut butter! I didn’t even use any coconut oil or palm oil. It turned out great by just giving it time. I prefer my peanut butter salted, so I sprinkled about half a tablespoon of coarse Celtic sea salt in and turned on the food processor again for another minute. Then I just double checked the salt amount by tasting it. So very good!
Then I put it in a small jar, labeled it, and stuck it in the fridge. Approximately 1 quart of peanuts made 1 pint of peanut butter. Now I really need to try making almond butter again. I just have to remember to be patient!
What is your favorite nut butter to make?