pinchsea saltoptional if your peanuts are unsalted
Instructions
Add peanuts to the bowl of a food processor or high-speed blender. Secure the lid and start pulsing the peanuts, stopping and starting until they are coarsely chopped.
Blend for one minute, then remove the lid and scrape down the sides. Secure the lid once more and blend again until smooth and creamy, an additional minute or two. Add sea salt if desired.
Pour peanut butter into a glass-sealed jar or plastic container with tight-fitting lid and place in the refrigerator.
Notes
This Homemade Peanut Butter recipes make approximately 1.75 cups. 2 tablespoons per serving equals 28 servings.
The peanut butter is hot and almost liquified when it is first processed but it will firm up once it cools down.
Peanut butter will last for 3 to 6 months in the refrigerator, or 1 month if stored in a cool, dark place like a pantry. If the oil separates, simply stir until it is well blended and smooth.
You will want to use a smaller sized food processor for this recipe, mine is a 5-cup, or double the amount of peanuts if using a 7 or 8 cup processor. Make sure the peanuts completely cover the blades for best results.
A high-speed blender like Ninja or BlendTech will work just as well. Any blender that cannot pulverize ice, will not be able to puree peanuts.