Can we talk peanut butter for a second? I was totally one of those picky-eater kids growing up, I had a major peanut butter and jelly phase. And even though my palette has (I hope) matured since then-I think I was on to something. Because peanut butter is AWESOME! So I thought it would be fun to try and make my own-which was a great success! And then I whipped up a chocolate version… here’s how you can make your own:
To make peanut butter at home all you need is: 16 ounces of dry roasted peanuts (more or less depending on how much you want to make at once) a pinch or two of salt and a food processor.
Place all the peanuts in your food processor and blend for 8-10 minutes. Every 2-3 minutes you may need to stop the processor and use a spoon to break up the peanuts/scrap down the sides of the bowl. At first the mixture will get crumbly/powder-y… just keep on processing because it will turn creamy!
Depending on the freshness of your peanuts you may need to add a teaspoon or two of oil (canola, vegetable or peanut oil work well) but it usually is not necessary. Once your peanut butter is creamy, taste it and add a bit of salt if you like. Store in an air tight container in your refrigerator for up to a month.
If you’ve ever bought natural peanut butter before you’ve probably noticed that sometimes a little oil separation occurs-that’s normal, just stir your peanut butter before use if you notice this happens.
Another delicious nutty-spread I adore is Nutella! Here is a homemade chocolate hazelnut spread that is both vegan and gluten free.
Needed: 1 1/2 cups raw hazelnuts, 1/2 cup sugar, 5-6 tablespoons cocoa (I used dutch-processed), 1/4 cup pure maple syrup, 1/4 cup oil (I used vegetable) and 2 tablespoons coconut milk.
In your food process blend up the hazel nuts until they begin to get creamy (5-7 minutes) then add the other ingredients and blend for another minute or two until well combined. Store in an air tight container in the refrigerator for up to a month. This spread will be a little thicker than the homemade peanut butter-but it’s delicious!
Some recipes that require a food processor can be done in a blender-this is not one of those recipes. Unless you have a really high-end, high-powered blender I highly recommend using a food processor. 🙂
Happy snacking! xo. Emma and Elsie
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Ingredients
- 16 ounces of dry roasted peanuts
- 1 pinch of salt
Equipment
- 1 High speed blender
- 1 storage jar
Instructions
- Place all the peanuts in your food processor and blend for 8-10 minutes. Every 2-3 minutes you may need to stop the processor and use a spoon to break up the peanuts/scrap down the sides of the bowl.
- At first the mixture will get crumbly/powder-y… just keep on processing because it will turn creamy! Depending on the freshness of your peanuts you may need to add a teaspoon or two of oil (canola, vegetable or peanut oil work well) but it usually is not necessary. Once your peanut butter is creamy, taste it and add a bit of salt if you like.
- Store in an air tight container in your refrigerator for up to a month. If you've ever bought natural peanut butter before you've probably noticed that sometimes a little oil seperation occurs-that's normal, just stir your peanut butter before use if you notice this happens.
This recipe is super yummy! I have tried millions of time. And this has inspired me to make peanut butter for others. Alpino peanut butter is my creation to the Food & Beverage industry. Do try it once, its really tasty and natural.
You can buy your bottle at www.alpino.store !
Thanks for inspiring !
I love peanut butter but boy suck at cooking and baking, It is however, rather interesting to see if I can manage a recipe of something i’m very passionate about.
Really informative and useful information.
Hi I love peanut butter,will have to try this.
Who knew peanut butter would be so easy! I added just as much pure vanilla to mine as I did honey, simply out of curiosity and my addiction to the smell 😀 Makes a great recipe incredible!Thanks so much for this post!
I’m really into anything that I can make with raw nutritional ingredients (i.e. nuts, i also used coconut oil & raw sugar)… I just made this hazelnut spread & I think my husband just fell a little more in love with me 🙂 I’ve been lurking in the corners of your website for a few months now, but I HAD to comment and thank you for the easy-peasy-nutritious-and-delicious recipe <3
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Made ’em both, ate ’em both… together 🙂
The only thing that keeps me from eating Nutella on a near hourly basis is that I actually have to go to the store to buy it… this recipe is dangerous! 🙂
I thought this was such a cute idea especially when i saw those cute jars i had to jump on and make peanut butter. In the end i had some problems because i bought salted peanuts but all is good 🙂
I am obsessed with your blog and i love everything you make and do great job 😉 When i first saw your blog and your home photos it reminds me of myself and i know il be like you when i have my own home. Sorry if this comment is so long 😉
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it looked soooo yum, so i made both straight away 🙂 and they were yummy!
thanks for sharing.
love the container too!!
Just made the choco hazelhut. So tasty! Now I just have to bake some fresh bread <3
mhhh, really great. Made some earlier and I love it.
Greeting from Germany!
Oh god I miss peanut butter. I’ve been without peanut butter for almost a year now because my boyfriend is allergic – Sunbutter is great, but isn’t quite the same.
I just made a batch of the chocolate hazelnut spread, and it’s absolutely delicious! I did change up a couple of things: I reduced the oil to 2T (instead of the 4T called for), and increased the coconut milk to 4-6T (to get it to the consistency we wanted). I’ll definitely be making this again. Thanks for sharing!
Yum! This looks and sounds amazing! I must try this! But for now I’ll use up my Justin’s Butter!