“Making homemade peanut butter works — plus, it’s easy, cheap, endlessly customizable, and most importantly, delicious.” Learn how here….
The following written content by Sara Tane
I vividly remember the first time I made homemade peanut butter. I was probably in middle school and it had somehow been brought to my attention that peanut butter was made solely of peanuts (shocking, I know) and you could make it yourself by essentially mixing peanuts together. Obvious in retrospect, but completely life altering in the moment. So, I set out one afternoon to see for myself if this was really true. I was fully convinced that it wasn’t going to work — you’re telling me that you just put some peanuts in a food processor, let it blend for a little, and then voila, you’ve got a bowl of creamy peanut butter? C’mon, that’s crazy?!
Well, the lesson that I learned that day is one that I have taken with me for the rest of my life. Making homemade peanut butter works — plus, it’s easy, cheap, endlessly customizable, and most importantly, delicious. Listen, there’s nothing wrong with store-bought nut butter and I’d be lying if I told you that a majority of my nut butter consumption is homemade. That said, every now and again I like to whip up a homemade batch to remind myself of the wonders of homemade peanut butter. Ready to make a batch of your own? Here’s how:
Pick your machine.
The beauty of homemade peanut butter is that an appliance basically does all of the work for you. Because of this, you’ll want to make sure that the machine you’re using is in great shape — now is not the time to see if your mini food processor that’s on its last leg is up for a little challenge. You’ll need to use a high-speed, full-size food processor or a high-speed blender (like a Vitamix).
Pick your nuts.
Now, I know that my touching anecdote was referencing making homemade peanut butter, but it should also be stated that you can make any nut butter of your choosing (or a combination of multiple different nuts). As long as your nuts are unsalted, shelled (where applicable), and the skins are removed, then you can get as creative as you like with your homemade nut butters. Cashew, walnut, pistachio, almond, and hazelnut are all great options. The method is exactly the same across the board. Read more from Food and Wine.
