How to Make Peanut Butter {Like a Boss}

Peanut butter: decadent and humble peanut butter! I’d be willing to bet that if you’ve got peanut butter in your pantry, you’ve probably bought it off a shelf?

Homemade peanut butter is a breeze- all you need is three things: peanuts {preferably raw, unsalted and organic {peanuts are heavily sprayed with toxins}, I bought mine in bulk at the market}, a pinch of good quality salt {rock, sea or Himalayan} and a liiiiittle bit of patience {but not nearly as much as what’s needed when making my almond and coconut butter}.
Throw 1/2 cup of peanuts and a pinch of salt in the food processor and use the highest speed you have. After about a minute you’ll need to scrape down the sides.
You may need to do this a few more times, but my peanuts turned to butter within three or four minutes.
You’ll see the oils start to separate, when they do, give the butter a little longer until it’s liquid and flowing.
Make your peanut butter in batches, so it has ample room to mix in the processor, then store it in a sterilized mason jar.

There’s a few notable things I love about this butter: first of course is how inexpensive it is to make {always a bonus}, along with the ease and convenience. Also, you can totally forget about adding any type of sweetener to this, if you’re using a high quality salt then a natural sweetness comes through, plus, you can always add maple syrup or honey to your toast/ pancake/ cracker to satisfy that sweet tooth.

I’ve mostly come to rely on my peanut-butter-making sessions for it’s versatility within my kitchen. With this delicious treat on hand, I can substitute the very expensive tahini and create homemade peanut butter based hummus and baba ganoush, which is outrageously yum. I throw a spoonful in my smoothies and also often add it to my ultimate oats. It’s cheap and cheerful, and tastes wonderful.