Y’all. I know the thought of making peanut butter when you have a perfectly good jar of Peter Pan in your pantry seems a bit like overkill, but trust me. It. Is. Worth it. Making peanut butter from scratch is so much easier than you might think — all you need is a decent food processor. And the quality is light-years away from the jarred stuff. It’s thick, a little crunchy, and sweet but not overly sweet.
The best part is you can flavor it however you want. My go-to is honey and cinnamon, but it’s really a blank canvas. Try experimenting with vanilla, chocolate, coffee, maple syrup. Honestly, the possibilities are endless.
Makes about 2 cups
Ingredients
16 ounces dry roasted and unsalted peanuts
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
2 tablespoons honey
2 tablespoons neutral oil
Note: the oil isn’t a necessity, but it does help make the peanut butter creamier.
Directions
1. Add peanuts to a food processor. (I use an 8-cup Cuisinart.) Process on high for approximately 4 minutes. If needed, stop to scrape edge of bowl. The nuts will be crumbly at first but will eventually start to smooth the longer they are processed.
2. Add salt, cinnamon, and honey. Process again until incorporated, scraping the sides as necessary.
3. Stream in oil until incorporated.
4. Taste and adjust seasoning if desired.
5. Transfer to a jar and store in refrigerator.
