Welcome to the June 5, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery sales and affordable ingredients. This week many of us picked up super cheap pouches of peanuts with a tearpad coupon, and my friend Chris suggested making peanut butter with them. Great idea! I found a willing helper (and taste tester) in Mr. 9, too.
Note, however, that the Fisher party peanuts that I picked up on sale are pretty salty. I ended up having to add in some unsalted peanuts to help cut the salt at the end, so would suggest when you make your own to use lightly salted peanuts, or to use unsalted peanuts and add a little sea salt to taste. And yes, this is just as easy as it looks…
Homemade peanut butter
16-18 oz roasted lightly salted or unsalted peanuts
1 tsp honey
3/4 tsp ground cinnamon
1 tsp canola oil
sea salt, to taste (if using unsalted peanuts)
Add all ingredients to food processor and combine until desired consistency, scraping down sides as necessary. Add additional canola oil 1/2 tsp at a time as necessary to help smooth out the peanut butter at the end, and add sea salt to taste if using unsalted peanuts.
Store tightly covered in refrigerator.
Best peanut butter toast ever
This makes some darn good peanut butter toast! Peanuts have been going on sale more often than peanut butter lately, so this recipe can be frugal, too; and by making your own homemade peanut butter you control the level of added sugar and know that yours won’t contain any hydrogenated oils. Plus: It really does taste better. If you give it a try, let me know what you think.
You can also use your handy-dandy food processor to make other nut butters the same way — I’ve made almond butter and more. Or, make yourself a batch of chocolate peanut butter by leaving out the cinnamon and adding in a little melted dark chocolate + vanilla — or why not scratch up an easy, tasty, and allergy friendly sunflower seed butter?
I like a thicker peanut butter, but if you prefer yours more liquid-y, just add a little more oil and keep processing until it’s at your desired consistency. Don’t like canola? Substitute coconut oil. That’s the beauty of homemade nut butter; it’s completely customizable to your own family’s needs and preferences.
Homemade Peanut Butter, printable recipe
Homemade Peanut Butter
- 16-18 oz roasted lightly salted or unsalted peanuts
- 1 tsp honey
- 3/4 tsp ground cinnamon
- 1 tsp canola oil
- sea salt, to taste (if using unsalted peanuts)
- Add all ingredients to food processor and combine until desired consistency, scraping down sides as necessary.
- Add additional canola oil 1/2 tsp at a time as necessary to help smooth out the peanut butter at the end, and add sea salt to taste if using unsalted peanuts.
- Store tightly covered in refrigerator.
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