Name: Healthy Homemade Peanut Butter recipe by Tikuli Dogra at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Ingredients: Peanuts (Shelled, Roasted, Skinned) - 2 cups; Salt - 1/2 teaspoon; Sugar or Honey - 1 tablespoon; Peanut oil - 1 tablespoon

ABOUT Healthy Homemade Peanut Butter RECIPE

I am a die-hard Peanut Butter fan. Whether it is creamy or crunchy I love to dig into my jar of peanut butter anytime of the day. This wonder food is an inexpensive source of plant protein and extremely versatile ingredient. Make a classic PBJS, add to your oatmeal or smoothie, use it as a sauce or bake some cookies or cakes with it, the choices are unlimited. You can use it as a main flavour or as supporting flavour and it never fails to empress. I always found the market version too oily, full of preservatives and salt so began making my own which is healthy and full of nutritional goodness.

Instructions

Roast the peanuts with their skin on slow fire in a heavy bottom pan or a skillet till nicely brown. Make sure they roast well but don’t get burnt even slightly or they will taste bitter.
Toasting the peanuts help them to warm up and release the oils and helps in blending together nicely. It also gives a rich flavour.
Remove from stove and while they are still warm remove the skin by rubbing them between the palms.
Put all the ingredients in a food processor or a grinder and pulse to make a chunky or smooth butter. Process for one minute then stop to scrape down the sides of the jar to get even texture.
Put the lid back and through the top opening drizzle the oil and process till you get the desired texture.
At first the mixture may look crumbly and lumpy but eventually you will get the nice peanut butter texture.
Do not process for a long time or the peanuts will start leaving oil.
You can omit the sugar / honey but I like a hint of it in my PB. Also, a little salt improves the overall flavour of the butter.
Homemade PB is always a little gritty than the market one but then it is more flavourful and healthy too.
For chunky peanut butter, add some roasted peanuts at this stage and pulse a few times to incorporate them into the smooth butter.
Scrape it out and fill it in an airtight glass bottle. Make sure to keep the container tightly sealed after each use.
Keep it in the fridge for as long as you wish. Do not freeze. Usually it lasts for two to three weeks if stored wisely.
Spread this gorgeous PB on a homemade bread, turn it into a mug cake or just lick it off the spoon if you love it as much as I do.

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