The best peanut butter recipe I have made so far. I like to use the extra large salted and roasted peanuts in this recipe. These peanuts are roasted using an old fashioned process called “blister roast”. I have tried several other types of peanuts and find these to have the best flavor. I have found the “blister roast” peanuts at Trader Joe’s and Costco. You can make a creamy or chunky version of this recipe.
Peanut Butter
Print recipeIngredients
- 1 Pound Peanuts
Note
For chunky version reserve 1/4 of the peanuts.
Directions
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Place the nuts in the food processor and start the processor. Initially the nuts will be dry and in a powder form, but as they release their oil the nuts will come together. |  |
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After about two and a half minutes the peanuts will form a ball. Let the food processor continue to run. The ball will eventually turn into a creamy consistency. |  |
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As more oil is released the peanuts will become creamy. The peanut butter is done when it gets a shiny surface and has a looser texture then regular peanut butter. This will take between 5 and 8 minutes. It will thicken into a creamy peanut butter between 24 and 48 hours in the refrigerator. |  |
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For the chunky version take the reserved peanuts and add them to the food processor and pulse 3 or 4 times until the chunks are the desired size. |  |
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Place peanut butter in an airtight container and store in the refrigerator. Allow 24 - 48 hours for the peanut butter to thicken. |  |
