A peanut butter and jelly sandwich is like a white tailored shirt – classic and never out of style. That’s my sentiment, anyhow. Those of you allergic to peanuts, however, may have an entirely different opinion. For those out there who share my affection, I’ve lost count of how many PB&J sandwiches I’ve ingested over the years. Probably best I never know the final count, which would surely prove horrifying.
All I do know, is that I’ve tried every imaginable brand and variety out there: Skippy, Jif, Peter Pan, Smuckers, MaraNatha, organic, natural, all-natural, smooth, creamy, extra creamy, chunky, extra chunky, low-sodium, no-sodium, with-sodium, low-fat, no-sugar, low-sugar. Whew! I wondered why, for being such a staple in the house, I had never considered making my own. I make homemade jams and jellies all the time, surely making homemade peanut butter would be just as simple.
Well, guess what? It’s even more simple! The first batch was so utterly delectable, that most of it never saw the likes of a piece of bread. That spoon you see below is the ultimate vehicle to deliver the peanut buttery goodness to your awaiting mouth. So fresh, so pure and so simple. Embarrassingly simple. Buying factory produced peanut butter is no longer an option here. I may never get around to making that sandwich, if I don’t put this spoon down soon.
Homemade Peanut Butter
Tweaked from Alton Brown, yields about 1 1/2 cups
Find the very best quality, unsalted roasted peanuts you can get your hands on. It takes a bit of time to shell the peanuts, but it’s well worth the effort. Alternatively, if you’re feeling ambitious, buy raw peanuts and roast them yourself.
If you enjoy smoother peanut butter, process for a minute or two longer. I like mine on the chunky side, as you can tell from the photo, so the two minutes worked just fine for me.
And though I have an obvious affinity towards peanut butter in sandwiches, I use it often in sauces, dressings, pastas, stir-fry dishes and of course, desserts!
Music Pairing: All You Need is Love, The Beatles
- 15 ounces shelled and skinned unsalted roasted peanuts
- 1 tsp kosher salt
- 1 1/2 tbsp honey
- 1 1/2 tbsp peanut oil
Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Place the lid back on and continue to process while slowly drizzling in the oil. Process until the mixture is smooth, about 2 minutes. Taste, and make any necessary adjustments to your liking. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.