Back in November, news stations around the country were warning that peanut butter prices would skyrocket due to droughts and poor growing conditions in the areas of the country where peanuts are grown. That same week, my localgrocerystore had a 10 for $10 sale on 14 ounce bags of dry roasted (and salted) shelled peanuts. JACKPOT!
Making peanut butter is super easy and is a great way to save money....especially if you can find dry roasted peanuts on sale. You also have maximum control over what goes into it...you can do salt or no salt, honey or agave or no sweetener at all!
Following this recipe, I made 16 ounces of peanut butter for approx $1.25. Even the super cheap, preservative laden peanut butter is $3 for 16 ounces. You will save even more if your family is used to buying Adams or another premium natural peanut butter.
Ingredients
- 14 ounces (by weight) roasted shelled peanuts*
- 2 Tbsp pressed coconut oil
- Agave syrup or honey to taste (optional)
- Sea salt (optional, though you will probably want a bit if using unsalted peanuts)
*Either salted or unsalted will work. Unsalted gives you maximum control over the salt content. I just use whichever kind is on sale
Yields 16 ounces (by volume) of peanut butter
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How to Make Peanut Butter
Pour the peanuts into your food processor
Lock the lid and process on high approximately 2 minutes
It may start to look gritty...like finely chopped peanuts
Keep Going
Check your peanut butter
If it's not smoothing out very well, melt a couple tablespoons of coconut oil (which is solid at room temperature) in the microwave for about 15 seconds. Add to the peanuts and process 30-60 seconds.
Add agave syrup or honey to taste (I added a little less than a tablespoon of agave). Taste and add salt if desired when using unsalted peanuts.
Process another 30-60 seconds
Stop here if you want chunky peanut butter
Keep processing if you prefer smooth peanut butter
Pack your freshpeanut butter into a 16 ounce jar with a lid.
Make the tastiest peanut butter and organic strawberry jam sandwiches ever.
Feel good that your kids are eating peanut butter with no preservatives or dangerous ingredients. Smile that you just saved money, too.
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Frequently Asked Questions:
How long will this keep? Does it need to berefrigerated?
Food safety standards recommend that you keep in an airtight container in your fridge for up to two months. Keeping in the fridge helps the oil stay suspended longer, too.
I will admit I am a bit rebellious and keep about 3 weeks worth in a sterilized glass jar in my pantry and nobody has gotten sick from eating it. If you choose to do this, do so at your own risk.
Can you can peanut butter?
Peanut butter is too thick to make it a food that you could can at home (the heat would not be able to permeate everything evenly). This process is so quick, though, needing to repeat it every 2 months or so isn't a big deal.
I'm sharing my recipe with...
* Creative Juice at Momnivore's Dilemma * A Crafty Soiree at Yesterday on Tuesday * Cast Party Wednesday at Lady Behind the Curtain * Lil Luna Link Party at Lil Luna * DIY Thrifty Thursday at Thrifty 101 * Whatever Goes Wednesday at Someday Crafts * Wicked Awesome Wednesday at Handy Man Crafty Woman * Homemade Year at Blissful and Domestic * Pin Inspirational Thursdays at The Artsy Girl Connection * A Pinteresting Party at Tutus and Tea Parties *
Peanut Butter
Yield: 16 Ounce
Author: Carissa B for Creative Green Living
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Making peanut butter is super easy and is a great way to save money....especially if you can find dry roasted peanuts on sale. You also have maximum control over what goes into it...you can do salt or no salt, honey or agave or no sweetener at all!
Ingredients
- 14 ounces (by weight) roasted shelled peanuts
- 2 Tbsp pressed coconut oil
- Agave syrup or honey to taste (optional)
- Sea salt (optional)
Instructions
- Pour the peanuts into food processor.
- Lock the lid and process on high for approximately 2 minutes.
- If it's not smoothing out very well, melt a couple tablespoons of coconut oil in the microwave for about 15 seconds. Add to the peanuts and process 30-60 seconds.
- Add agave syrup or honey to taste. Taste and add salt if desired when using unsalted peanuts.
- Process another 30-60 seconds.
- Process until desired consistency.
Recommended Products:
Nutrition Facts
Calories
161.73
Fat (grams)
13.97
Sat. Fat (grams)
3.07
Carbs (grams)
5.45
Fiber (grams)
2.11
Net carbs
3.34
Sugar (grams)
2.34
Protein (grams)
6.14
Sodium (milligrams)
41.04
Cholesterol (grams)
0.00
https://www.creativegreenliving.com/2012/01/how-to-make-peanut-butter.html
Copyright 2019
peanuts, penut butter, pbj, easy to make, homemade
side dish
American
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Created using The Recipes Generator
About the Author:
Carissa B is a cookbook author and busy mom of two creative boys. The owner and lead writer at Creative Green Living, she has won multiple awards for her work on Creative Green Living including the "Best Green Lifestyle Blogger" award in 2019 from ShiftCon.
She is the author of the hardcover cookbook,Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide:Proven Techniques for Keeping Healthy Chickens.Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author.Follow her onPinterest,Instagram,Twitteror join theCreative Green Living Tribe on Facebook.
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