How-To Make Peanut Butter (without oil or sugar!)
Homemade peanut butter takes less than 5 minutes to make and is simply delicious. Store your peanut butter in a cool dry place if you like it runny or pop it in the fridge to firm it up.
Servings: 16 tablespoons
- 16 ounces roasted peanuts, unsalted
- 1/4-1/2 teaspoon kosher salt
Pour the peanuts into your food processor and pop on the lid.
Turn the food processor on and blend for about 4 minutes. You will notice the peanuts first become thick and crumbly, possibly turn into a ball and then begin to turn into a thick smooth paste.
Remove the lid and add in salt and blend for another 30-60 seconds or util the peanut butter is creamy and shiny.
Transfer to an airtight container and store in the fridge for months (or in a cool dry place for a couple of weeks.
*I recommend using organic peanuts if you can find them.
** Start by adding 1/4 teaspoon of salt to the peanut butter and then taste to see if you like more. I find 1/4-1/2 teaspoon of kosher salt to be the perfect amount.
Serving: 1tbsp | Calories: 164kcal | Carbohydrates: 5g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 159mg | Potassium: 220mg | Fiber: 3g | Calcium: 28mg | Iron: 1mg