Pre-children, I used to make my own peanut butter. I was trying to eat a more natural diet, for different reasons (endometriosis) than I am now. I ate a peanut butter sandwich every day for lunch, so it was important to me that the peanut butter be good. I like my PB a little sweet, a little salty, and smooth as silk. I made several palatable peanut butters, varying the type of peanuts, the amount of salt, the sweetener, and the amount of oil, but nothing that met this description. But what I made was workable, and the satisfaction I derived from eating my homemade peanut butter on my homemade bread more than made up for the disappointment I felt at the output.
Then I had kids and my standards for food were reduced to “quick and easy.” I had been making peanut butter in the blender. There’s nothing quick or easy about that.
But now I have a food processor. I made this peanut butter while sitting across the room working. That’s actually easier than buying peanut butter; I’d have to put on shoes and a coat and leave the house to buy peanut butter.
You can tweak this recipe to suit your tastes. If you can have it, honey blends beautifully with the butter and adds a wonderful flavor. Like a saltier peanut butter? Add some salt. If this version’s too dry for you, add a little peanut oil. Mix, taste, tweak, and repeat until it’s to your liking.
Homemade peanut butter
2 cups salted cocktail peanuts
2 teaspoons white sugar, or to taste
Place all ingredients in the food processor and run for 5 minutes or until smooth and creamy.