Who doesn’t love peanut butter? Here are 3 recipes for delicious homemade goodness. Enjoy! If you are allergic to peanut butter, check out this great almond butter recipe we posted a few days ago.

IngredientsHow-to-Make-Peanut-Butter

Basic Peanut Butter
2 cups (300 grams) unsalted shelled peanuts
1/4 to 3/4 teaspoon kosher salt
1 to 2 teaspoons honey
2 teaspoons peanut oil or vegetable oil, plus more as needed

Almond Peanut Butter
1 cup (150 grams) unsalted shelled peanuts
1 cup (150 grams) unsalted whole almonds
1/4 to 3/4 teaspoon kosher salt
1 to 2 teaspoons honey
1 to 2 tablespoons peanut oil or vegetable oil, plus more as needed

Chocolate Peanut Butter
2 cups (300 grams) unsalted shelled peanuts
1/4 to 3/4 teaspoon kosher salt
3 tablespoons peanut oil or vegetable oil, plus more as needed
1/2 cup (46 grams) unsweetened cocoa powder
1 1/2 cups (173 grams) powdered sugar (you can make homemade powdered sugar by putting cane sugar into a blender or food processor)

Method
Heat oven to 350 degrees F (177 degrees C). Add peanuts to a round or square cake pan (or rimmed baking sheet). Roast peanuts for 3 minutes, stir or shake pan then roast another 3 to 5 minutes or until they are lightly browned and smell nutty (careful, here, nuts can burn quickly). Let cool until you can handle them.
To make peanut butter, add roasted peanuts to the bowl of a food processor. Process 1 minute then scrape sides of bowl with a rubber spatula. Process another 2 to 3 minutes until peanut butter is shiny and smooth. Now, add desired amount of salt and honey and process until combined. (We usually use a 1/2 teaspoon of salt and 1 1/2 teaspoons of honey, making the peanut butter slightly sweet). Check the consistency, we like to add 2 teaspoons of oil. Add oil as needed.

If you are making crunchy peanut butter, before you start measure a 1/3 cup of the roasted peanuts then add to the bowl of a food processor. Pulse 8 – 10 times until peanuts are chopped into very small pieces. Transfer chopped peanuts to a bowl and reserve for later. Then once you have made the peanut butter, stir reserved peanuts into peanut butter.

If you are making almond peanut butter, roast peanuts and almonds as stated above. Then, add roasted peanuts and almonds to the bowl of a food processor. Process 1 minute then scrape sides of bowl with a rubber spatula. Process another 2 to 3 minutes until almond peanut butter is shiny and smooth. Now, add desired amount of salt and honey and process until combined. (We usually use a 1/2 teaspoon of salt and 1 1/2 teaspoons of honey, making the peanut almond butter slightly sweet). Check the consistency, we like to add add 1 to 2 tablespoons of oil. Add oil as needed.

If you are making chocolate peanut butter, roast peanuts as stated above. Then, add roasted peanuts to the bowl of a food processor. Process 1 minute then scrape sides of bowl with a rubber spatula. Process another 2 to 3 minutes until chocolate peanut butter is smooth. Add salt, oil, cocoa powder and powdered sugar then processor another minute until combined and is shiny.

Transfer peanut butter to a food-safe container, cover and store in the refrigerator up to one month.

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