Homemade Peanut Butter

The whole process takes less than 5 minutes.

Heres a step-by-step breakdown (a literal breakdown)
-16 ounce bag or jar of peanuts (use honey roasted, plain, salted, unsalted, or try a jar of mixed nuts)
1.Add peanuts to the canister of the food processor
No oil, no salt, just peanuts
2.Turn it on and watch it go
3.There peanuts go through various stages in the approximately five minutes it takes to go from peanuts to peanut butter:
-crushed peanuts
-crushed into a fine powder
-a paste
-a thicker paste
-and a big peanut butter dough ball will form
4.And then the big ball will magically break down and turn into a gritty peanut butter
5.Keep processing and the peanut butter will get smoother, creamier, and thin out
No oil was ever added at any point during processing just the natural oils from the peanuts are being released
Keep processing until youre certain the peanut butter is smooth enough for your liking, another minute or so
I like my peanut butter very smooth, like buttah
{The peanut butter is a little on the thinner and runnier side immediately post-processing because its warmed from the motor similar in thickness to store-bought almond butter
After refrigeration, it thickens up a bit}
__You can flavor your peanut butter with anything you want from vanilla or coffee extract
To cinnamon or pumpkin pie spice or cocoa powder
Or add some adult-version flavorings(Baileys for ex.)
I store my peanut butter in an airtight container or jar in the refrigerator, where it keeps for many weeks. I prefer thicker peanut butter and the refrigerator helps it to stay thicker. You can store the peanut butter at room temperature where it will keep for at least a week. As with any food that has no preservatives, use common sense in terms of storage duration but in my experience, it will last for at least a month in the refrigerator, if not devoured much sooner.

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