Peanut Butter

As I mentioned in one of my first posts, I began making my own peanut butter.  This protein packed snack provides a lot of benefits for a runner like myself.  By making it myself, I can get more nutritional value than the commercial butters you buy at the store.  This is free of corn syrup and hydrogenated oils and has virtually no sugar or sodium.  Why did I start making it anyway, and why put a random page on my blog about it?  You can read about it here and here.

Making homemade peanut butter is embarrassingly easy.  All you need is a food processor, peanuts, and a little bit of oil.  You'll also need an air-tight container to store your peanut butter.

The Supplies

 Food Processor - You'll need a durable, good quality food processor.  If you have a cheap, low end processor, you'll burn up the motor trying to grind the peanuts...trust me, I'm speaking from experience.

Peanuts - For my regular, all-natural peanut butter I use roasted unsalted peanuts.  I actually buy bags of granulated unsalted peanuts from the food-supply store.  Its cheaper per pound to do so, and the peanuts are already crushed(trying to save some work for my poor food processor).  But you can use any type of peanut you want depending on your taste.  In fact, you can use almonds, cashews or any other nut of your choice. 

Oil - You can also use any cooking oil of choice.  I use olive oil most of the time because it supposedly has anti-inflammatory properties, which  can help keep down swelling and aid my recovery after a run.  Peanut oil probably delivers the best flavor to the final product, but I honestly haven't noticed a huge difference when I've experimented.  Just use whatever you already have around the kitchen.
 

Directions:

Put your peanuts into the food processor.  I have a large reservoir on my food processor and use 7 1/3 cups of peanut granules.  This will produce enough peanut butter to fill a 40oz jar.   

7 1/3 cups crushed peanuts will fill a 40oz jar

Add 2 tablespoons of oil.  If you are using less peanuts to start, use less oil.
 
Turn on the food processor...it'll take at least 5 minutes for the peanuts to get to a "buttery"  consistency.  You'll need to add some more oil during the grinding process because the peanuts will clump together.  I'll add anywhere from 1 to 4 more tablespoons of oil during the grinding process, depending on how much oil comes out of the peanuts.  Just try get the the consistency you are looking for.  If you want creamy peanut butter, you'll also need to scrape the stray peanut bits off the side of the food processor bowl. 

After 3 minutes in the food processor

Also, if you want to add any sweetener to the batch, wait until the peanuts have been grinding for 2-3 minutes or until the peanuts have started to become creamy before you do so.  I like to use honey as a sweetener.  It is more natural and better for you than granulated sugar.  But you can use sugar, molasses, sugar substitutes, honey or other sweeteners of your choice.

After 6 minutes in the food processor

My favorite butter is the All-Natural, No Thrills Peanut Butter, because it is the healthiest.  One unique recipe I made was sweet potato peanut butter.  Adding sweet potato give you extra nutrients and cut down on the fat intake per serving.  I put these three recipes below.  Experiment with it, try using different nuts, oils and sweeteners.  I'd like to hear anything you've tried as well, so please post in the comments!

All-Natural, No Thrills Peanut Butter
Follow the instructions above using 7 1/3 cups crushed, unsalted peanuts and 3 T olive oil.   Makes enough to fill a 40oz jar.

Sweet All-Natural Peanut Butter
Follow the instructions above using 7 1/3 cups crushed, unsalted peanuts and 3 T olive oil.   Add 3 to 4 tablespoons of raw honey after the peanuts have been in the food processor for about 3minutes.  Makes enough to fill a 40oz jar.

Sweet Potato Peanut Butter
Steam 2 large sweet potatoes so they are very tender.  Peel the steamed sweet potatoes and put in the food processor.  Blend and add water until the consistency of the mixture is like creamy mashed potatoes.  Depending on the size of the sweet potatoes, you should use about 1/4 cup of water.  Set the mixture to the side.  Follow the peanut butter instructions above using 4 cups crushed, unsalted peanuts and 2 T vegetable oil.  Blend until very creamy - about 6 minutes - then add the sweet potato mixture and blend for 3 more minutes.  The consistency is very thick and "fudgey," so I eat it on crackers, fruit, or celery more often than as a sandwich.  Makes enough to fill a 40oz jar.