I love all things peanut butter! This obsession has evolved into an enjoyment for all nut butters over time. I find myself drifting to the nut butter section in grocery stores just to look at the different brands and variations. Of course I like a traditional PB&J (chunky peanut butter and grape jelly is the way to go). I also enjoy peanut butter with ice cream, bananas, apples, chocolate, sweet potatoes, oatmeal and the list goes on. I knew my fiancé was a keeper when he bought me a three-month subscription to the peanut butter club.
I have learned not to keep jars of peanut butter around the house because my spoon just can’t stay out. And who can eat just one spoonful of peanut butter? There have been multiple occasions when I may or may not have eaten an entire jar in one sitting. However, there are times I just NEED peanut butter and rather than running to the store I’ve learned to make it with any type of nut I have in the cabinet (peanuts, almonds, cashews, walnuts, pistachios). This recipe is perfect for those people in Southwest Kansas who complain about not having a decent grocery store. Simple, fast and adaptable … my type of recipe. Did I mention the homemade version is healthier than the typical jarred version containing added sugars? Bonus!
Homemade Nut Butter
- Nut of your choice
- Salt (optional if using an unsalted nut)
If desired you can roast raw nuts on a cookie sheet at 350° for approximately 15 minutes or until they begin to give off an aroma. Warning: don’t wander too far because they will burn quickly.
Place raw or roasted nuts into the food processor and begin processing. The nuts will first break down and into a crumb mixture and begin sticking to the sides of the bowl. Periodically use a spatula and scrape the sides of the bowl. The mixture will then begin to clump up and form a paste. Eventually, you will get the smooth and creamy consistency you are familiar with.