Thursday, December 29, 2005

peanut butter, buttered peanuts

peanut butter has become something less than it once was. real peanut butter- like you can have freshly ground for you at whole foods- is just peanuts. but people have been eating skippy & the like for so long that they want sweet, fat, salty peanut butter. because that is what is in skippy- sugar, shortening, and salt.

wherever you live, if you look hard enough you can find bulk peanuts for sale. shelled, roasted, unsalted are best, and i am sure you can get them, even organic.

these are potential peanut butter.

spread as many as you can on a cookie sheet and warm them in the oven. the lowest setting will work, maybe 10 minutes.

fill your food processor with them, grind them to desired smoothness. if you want crunchy, add a handful of whole peanuts at the end and let them grind just a little.

it may take a long time to get it as smooth as you like it, especially if the nuts werent hot.

once it is ready, pour/ paddle it into clean mason jars and seal. keeping this in cold storage is a good idea- the fridge. if you cant do that, add salt to the processor stage to taste. salt will help it keep.

that is real peanut butter. and it is really good!


Blogger Danielle said...

Cool, thank you for your directions. I've been getting natural unsalted peanut butter so I know I'll like it homemade. I just couldn't figure out how you were getting it into a paste like consitancy, but I see now that you were using a food processor. I'll let you know how it turns out for me.

3:35 PM  

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