Homemade peanut butter is easily made with an electric blender or a food processor. The longer you blend or process, the softer the peanut butter will be. Storage: Store in a tightly closed container in the refrigerator. Oil may rise to the top, if this occurs, stir before using.
Directions for Using an Electric Blender
1 cup roasted shelled peanuts (with or without red skins)*
1 1/2 teaspoons peanut oil
1/4 teaspoon salt (omit if salted peanuts are used)
Place ingredients in blender. With the lid secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes). If necessary, stop the machine and use a rubber spatula to scrape mixture from the sides of the container and back into contact with the blades. Continue blending until desired consistency is reached.
Note: For crunchy style peanut butter stir in 1/4 cup chopped roasted peanuts after the blending is completed.
Directions for Using a Food Processor:
2 cups roasted shelled peanuts* (with or without red skins)
1/2 teaspoon salt (omit if salted peanuts are used)
Using the metal blade, process ingredients continuously for 1 to 3 minutes. The ground peanuts will form a ball which will slowly disappear. Continue to process until the desired consistency is obtained. If necessary, stop machine and scrape sides of container with a rubber spatula.
Note: For crunchy style peanut butter stir in 1/2 cup chopped roasted peanuts after the processing is completed.
*Peanuts with red skins may be used. (Do not confuse skins with outer shells!)
Homemade peanut butter can be kept up to six months in the refrigerator, but is best used within 2 weeks, so only make what you need for a short period of time (don\’t make a six month supply and stick it in the fridge). With homemade peanut butter, the oils tend to separate with storage, so you may need to mix it up a bit with a knife to reblend the oils when you use it. Some sites recommend periodically turning the jar in the fridge upside down to redistribute the oils.