Peanut, peanut butter. Jelly! Jelly! Peanut, peanut butter. Jelly! Jelly! First you take the peanuts and you pick ’em, you pick ’em, you pick ’em, pick ’em, pick’em. Then you shell ’em, you shell ’em, you shell ’em, shell ’em, shell ’em. Then you grind ’em, you grind ’em, you grind ’em, grind ’em, grind ’em. Then you spread ’em, you spread ’em, you spread ’em, spread ’em, spread ’em.
Is making peanut butter really as simple as that? Yes, it really is. In fact, in the time it takes to sing that song (or type it out), you can be halfway to a PB & J.
Step 1: you take the peanuts and you pick ’em. I this case, someone else did the picking, shelling, AND roasting. All I had to do was open the vacuum-sealed bag and empty it into my food processor. I suppose that for tutorial purposes, I could’ve measured the peanuts, but that’s the beauty of this; you don’t need to measure anything. I used $3 worth; that’s all I know.
Step 2: you grind ’em. That’s it. Put the lid on the food processor and let ‘er rip. The peanuts will go from whole to chopped to finely chopped to positively pulverized. Total time should be around 5 minutes, so don’t wander off.
Be sure to scrape down the sides and loosen the peanut paste off the bottom every now and then. Once it starts to turn from peanuts into peanut butter, you’ll want to do this more frequently. If your peanuts are on the dry side, and you feel the need to coax them along, you can add a little peanut or canola oil. But, be patient, it’ll happen.
Step 3: spread ’em, spread ’em. spread ’em. On fresh bread, toast, crackers, apple slices, or whatever your little peanut lovin’ heart desires. If you have some sliced bananas, honey, or homemade jam that wants to get in on the party, well, who am I to stop you?
Note: if you like a crunchy peanut butter, remove a few spoonfuls of the peanuts at the “chopped” stage, and stir them back in at the end.
Note II: If you want to sweeten things up a bit, you can add a little honey, agave, or maple syrup to your finished peanut butter; however, I like to keep things as natural as possible, just in case I want to use my PB for savoury sauces and dressings.