peanut buttah time.
first ya take the peanuts and a crunch em, ya crunch em. nah nah. just throw em in the food processor, silly!
so easyyy, my people! i think creamy peanut butter will still be the only nut butter i won't hesitate to buy at the store (because they make it so dreamy & delicious), but every other nut butter i tells ya...make it at home if you can. bling blinggg! i dunno why bling bling but i haven't said that since like 1999 and i've randomly said it about 3 times this week.
peanuts are cheap! like, they're the actual unit that people use to measure cheapness - peanuts!! "they're payin' me peanuts!" so yeah, make those peanuts into peanut butter and save some dough, y'aaall. bling bling.
Homemade Peanut Butter
Yields 16 oz. creamy peanut butter
Time: 10 minutes
- 4 cups roasted, unsalted peanuts (as pictured above-- from the bulk section)
- 1/2 tsp. salt
- 2 tsp. coconut oil
Place the peanuts in a food processor. Run the processor for a few minutes, then scrape down the sides with a spatula. When the peanuts begin to form a thick texture, add the salt and coconut oil. Run the food processor for another few minutes until it looks very creamy* & shiny.
Scoop all the peanut butter into an airtight container or jar and store in the fridge.
*Note: Homemade PB will be just a little bit grittier than store-bought creamy PB. How doo they doo it?!
Add to toast, smoothies, sandwiches, fresh fruit, yogurt, spoonfuls of chocolate chips, ice cream, lalalalalaaaaa peanut butter rulez.