Say Goodbye to High Fructose Corn Syrup and Creepy Preservatives

Big Image 1

6. Peanut Butter

This simple peanut butter recipe sounds delicious. Serve with your favorite homemade jam or fruit preserves.

Recipe from: Little Blue Hen food blog

Homemade Peanut Butter Recipe:

Yields about 1.5 cups of peanut butter

Note: The darker you roast your peanuts, the more intense the flavor. We prefer a bit lighter roast, but you may not. Using a darker pan will make the peanuts toast faster, so times are approximate. I had to process mine in batches because I have a small-capacity food processor. If you have a 12-cup bowl it will probably work in one go.

Ingredients

  • 2 cups (about 13 ounces) raw peanuts
  • 1/2 teaspoon kosher salt
  • 1 teaspoon honey
  • 2 tablespoons peanut or neutral-flavored oil

Preparation

1. Preheat oven to 350F. Spread peanuts in a single layer on a baking sheet. Bake at 350F for about 10 minutes, shaking the pan occasionally. Peanuts are done when they are just golden brown and fragrant. Remove from oven and let cool.

2. When peanuts are cool enough to handle, rub them between your hands to loosen the skins. Place peanuts in a salad spinner to separate skins from peanuts.

3. If crunchy peanut butter is desired, reserve 1/4-1/2 cup of the peanuts. In the bowl of a food processor, combine peanuts, honey, and salt. If the capacity of your food processor is small, work in two or three batches. Pulse a few times to break up the peanuts, then drizzle in some oil. Process until smooth. If making crunchy peanut butter, chop reserved peanuts and stir in.

4. Store refrigerated in an air-tight jar (an old peanut jar works really well) for up to a month.

Images: Chiot’s Run, tiny morselskochtopf, Meighan, chocokat, FotoosVanRobin, Jon Sullivan, bodhimama, Little Blue Hen