Friday, February 13, 2009

Homemade Peanut Butter



You would think that after reading about the tainted peanut factory for the past few weeks, no one in their right mind would be looking to eat peanut butter anytime soon.

For me, the opposite happened. Hearing about peanut butter gave me this undeniable craving for it.



Yesterday, I just had to have a peanut butter and jam sandwich, but I couldn't bring myself to buy any peanut butter. However, I did have some roasted peanuts in the house. I decided to experiment.

I put a handful of roasted and unsalted peanuts into my food processor. I blasted them a few times using the pulse setting until they were well chopped. Then I turned the machine to low and continued grinding them.

For a long time, they just whirled and whirled. I upped the setting to high, and a paste began to form. I added a pinch of salt (though in hindsight, it was either too much or might have been wholly unnecessary) and a pinch of white sugar. One last time, I blasted the paste, and a ball formed, much like when a pie crust comes together in a food processor.

I decided to not add any oil and just taste my concoction. Other than the fact that it was too salty, it was pretty good, and spread on a toasted bagel, it melted just enough to give it a smoother texture.

2 comments:

Leigh said...

Interesting that you used no oil. I've thought about making peanut butter many times but cannot bring myself to spend so much money on peanut oil. I'm curious how the texture will hold up after a couple of days.

Jill Duffy said...

The texture was gritty, but not off-putting. I still have some in the fridge, and it's fine. I wouldn't make a huge batch of it. A few tablespoons at a time will do.

If I were to add oil, I would probably use canola or safflower, not peanut oil, as the flavor would be too strong. You can sometimes find very small bottles (like 3-5 oz.) of peanut oil in Asian markets.

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