Homemade Peanut Butter

Peanut butter is a food spread made by grinding the dry-roasted peanuts. It is addictively delicious, protein-packed and easily available in food marts and hence a popular choice among kids and adults alike. Unfortunately, one cannot control the sweeteners, emulsifiers, and preservatives that are added to the store-bought ones. Good news is that making peanut butter at home does not involve any rocket science and you can easily make a batch for yourself which is not only healthier but cheaper too. All you require is peanuts, a good food processor and some patience. An additional benefit is that you can customize the recipe and add flavorings of your choice while making it if desired, though this is purely optional. Homemade peanut butter is creamy, has a distinct nutty flavor and is perfectly spreadable. Use it as a spread on your bread or toast or make a wholesome sandwich for breakfast or use it in desserts, granola, and fudges. I do not mind having a spoonful or two right from the jar as my midday snack as it is a guilt-free treat even for weight watchers.

Before we head towards the recipe, here are a few points to note. I have used raw peanuts and dry roasted them on low to medium flame. Do not skip this step unless you are using ready-made roasted peanuts, as roasting the nuts helps to release the natural oils which not only adds to the flavor and consistency of the peanut butter but also aids in grinding. Use a good food processor or grinder to make peanut butter for a fuss-free experience. Homemade peanut butter will have a little grainy texture and not as silky as the store bought one, but it will be spreadable. If adding flavorings to the peanut butter, add them towards the end. I have added a little groundnut oil, a fat pinch of rock salt and little honey to my peanut butter which lends a mildly sweet and salty taste and nutty flavor to the peanut butter, but this is purely optional. 2 cups of peanuts will yield approximately 1 1/2 cup peanut butter. So adjust the amounts of peanuts used as per your need. Homemade peanut butter stays good for more than a month on refrigeration in an airtight container provided it lasts until then. I usually make it in small batches. Last but surely not the least tip is to have patience while making peanut butter. As you keep on grinding the peanuts you will notice that you get a coarse powder and it starts clumping but you do not get that creamy texture you are aiming at but believe me do not lose hope and stop towards the end, keep scraping the sides and continue to run the food processor further until you get the expected consistency of the peanut butter. It may take somewhere between 12-15 minutes to get a creamy peanut butter using a food processor. If you have a Vitamix (high-performance blender), you may require less time.

Health Benefits of Peanut Butter - Source

• It is rich in protein and fiber which makes it filling. This makes you feel full longer, so you end up eating less overall.
• A serving of peanut butter 3 mg of Vitamin E (a powerful antioxidant), 49 mg of magnesium (aids in bone-building), 208 mg of potassium (muscle-friendly), 0-17 mg of Vitamin B6(immunity booster).
• Studies indicate that having peanuts can reduce the risk of heart disease, Diabetes and other types of chronic health conditions.

Preparation Time: 20 minutes
Cooking Time:7-8 minutes
Serves: 1 1/2 cup peanut butter

Ingredients:

• 2 cups raw peanuts
• 1.5-2  tablespoon groundnut oil (optional)
• 1.5 -2 tablespoon honey (optional)
• A fat pinch of rock salt (optional)

Method:

1. Take the peanuts in a pan and dry roast it on low to medium flame for 7-8 minutes. Keep stirring occasionally to ensure the peanuts do not burn. Alternatively, you may toast the peanuts in an oven at 180 degrees Celsius for 8-10 minutes. 

2. Allow the peanuts to cool down a bit in a plate. Rub them with a kitchen towel to de-skin. Discard the skin and transfer the peanuts to a food processor or blender while the nuts are warm. Pulse for about a minute or until chopped.

3. Run the food processor or blender continuously for 1 minute. Stop and scrape the sides and the bottom of the processor jar. At this stage, we get a dry coarse powder of the peanuts. Again run the processor for a minute, stop, scrape and continue. The peanut powder will start clumping together and as you continue to process further for a couple of times, you will see a soft and glossy peanut butter.

4. At this stage add the oil, salt, and sweetener to the peanut butter if using. Continue processing the butter for another 1-2 minutes until it turns smooth and of desired consistency. Homemade peanut butter will be a bit grainy in texture but will be spreadable at this stage.

 5. Transfer the prepared peanut butter to an airtight container and refrigerate until use. 

Recipe Notes:

• Dry roasting the nuts helps to release the natural oils which not only adds to the flavor and consistency of the peanut butter but also aids in grinding. So do not skip this step unless you are using pre-roasted peanuts.
• Homemade peanut butter will have a little grainy texture and not as silky as the store bought one, but it will be spreadable. 
• 2 cups of peanuts yield approximately 1 1/2 cup peanut butter.
• It may take somewhere between 12-15 minutes to get a creamy peanut butter using a food processor. If you have a Vitamix (high-performance blender), you may require less time. 
• If adding flavorings to the peanut butter, add them towards the end.
•  have added a little groundnut oil, a fat pinch of rock salt and little honey to my peanut butter which lends a mildly sweet and salty taste and nutty flavor to the peanut butter, but this is purely optional.
• The other flavors that you can try adding to your peanut butter are 1-2 tablespoon of cocoa powder, a dash of cinnamon powder or up to 1/4 cup of chocolate chips.
• Homemade peanut butter stays good for more than a month on refrigeration in an airtight container           

This post is added to the 125 My Legume Love Affair hosted by my dear friend and fellow blogger Seema. Conceptualized by Susan and carried forward to date by Lisa.

                                                  

Linking this homemade peanut butter recipe to 61st Healthy Wellthy Cuisines with #LegumeAffair@HW as the current theme.

                                                          

Check out the other post below from my fellow bloggers on this theme

Boondi Kadhi by Rosy Nayak
Mananthakali Vatalkozhambu by Priya Iyer
Baigan Pakora by Geetanjali Tung
Lehsuni Dal Palak by Swati Malik
Restaurant style Dal Tadka by Seema 
Rajma Masala by Shalu Jain
Moong Dal Khichdi by Kalyani Sri
Dhaba Style Kala Chanaby Jayashree Trao
Habisha Dalma by Sasmita

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