Easy Homemade Peanut Butter (and how to roast peanuts)
Yield: 2 cups
1lb raw (blanched) peanuts
1 tsp sea salt
1 1/2 tsp honey
1 1/2 tbs extra-virgin olive oil or melted coconut oil
Preheat oven to 350 degrees
Place raw peanuts (shell removed) in single layer in baking dish
Bake 20 minutes, stirring once midway through roasting time, watch closely to not burn. They are done when slightly browned and shiny.
Peanuts will continue to cook once removed from oven. Let cool 10 minutes before eating
Place peanuts, salt and honey into food processor. Process for 1 minute. Scrape down sides of bowl.
Place lid back on. Continue to process while slowly drizzling in oil.
Process until mixture is smooth, 1.5-2 minutes
Place in airtight container and store in refrigerator up to 2 months
***but before you store it, enjoy some straight out of the processor, still warm, with some apple slices–incredible!
You can use already roasted peanuts if you wish. But freshly-roasted is wonderful!
This recipe is for a single batch which should make about 2 cups of peanut butter. If your family is like ours, and consumes mass quantities of peanut butter, I’d suggest making a double batch; it lasts two months in the fridge.