Monday, November 29, 2010

I'm a Choosey Mom

Sometimes it seems as though things that happen in my kitchen are kismet. A few months back, Max and I talked about making our own peanut butter. I love peanut butter and can't imagine my life without it. Max feels the same way. He's chunky. I am smooth. Shortly thereafter, I came across a magazine article about it and then a favorite blogger posted her forays in peanut butter, too. The kitchen gods were speaking to us. We had to make peanut butter.

Of the utmost important are fresh peanuts. I am partial to the ones sold at Trader Joe's. Great peanut flavor, super fresh and crunchy.

While this could be done in a blender, I opted to use the food processor since it's more powerful than my blender. Pulse until finely chopped, then slowly begin to add the oil in a slow steady stream, about a tablespoon at a time.

Peanut butter - it's peanut butter. I chose to add a bit of honey to sweeten it up a bit a testament to my well acknowledged sweet tooth. Truly, the best peanut butter I've ever eaten. I know exactly what's in it, less oil than store bought, no added stuff and super simple.

Oh, it makes one helluva peanut butter sandwich, too.

This choosy mom chooses homemade.

Homemade Peanut Butter

2 cups dry roasted peanuts, unsalted
1/4 t. salt, or to taste (I add a touch more)
canola oil
honey, optional

Pour dry roasted peanuts into the bowl of a food processor or blender.

Pulse the peanuts 30 seconds or until the peanuts are nicely chopped.

With the food processor running, add the canola oil, 1 tablespoon at a time until the mixture begins to form a ball. Add the salt and the pulse for another 5 seconds.

To make smoother peanut butter, pulse the peanuts a little longer in the food processor. (I chose to add a bit more oil, too so it was a looser consistency.) To make extra crunchy peanut butter, roughly chop a handful of peanuts and stir them into the peanut butter.

Store the peanut butter in the refrigerator for up to 2 weeks.

Yield: 1 cup

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