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Perfect Peanut Butter

July 9, 2013 By Gwen Brown 31 Comments

peanut butter recipe (1)Perfect peanut butter recipe?  YES!  But I’m not just tooting my own horn here.  There’s a perfectly logical reason behind the name that I’ll get to later. All you really need to know right now is that it’s amazingly simple, and absolutely toasty-warm-creamy-licious-peanut-buttery perfection.  If you’ve ever tasted warm, freshly ground peanut butter at specialty markets, then you’ll know of which I speak.  But you won’t payeth those priceths here.

Today is also Trim Healthy Tuesday!  So all of my Trim & Healthy friends, check out the awesome link up FULL of recipes, tips & ideas down below the printable.

Full Disclosure: This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Disclosure Page

Let’s get down to business, shall we?  This is what you’ll need: TWO ingredients…

peanut butter recipe (3)

peanut butter, salt.

And a jar to pour it into.  While it’s still warm.

I found this bag of “raw peanut” for $6 at a Korean market.  And it makes a BUNCH of peanut butter.

Preheat your oven to 400*, and spread your peanut (and friends) out in a single layer on cookie sheets.  3.5 pounds of peanut covers two large cookie sheets.

peanut butter recipe (4)Roast for  7 minutes.  Stir peanut.

Roast for 7 more minute.

You know how when you stay up too late, stupid things sound funny?  Yeah.  OK.

Let your peanut cool down until they’re crunchy.

peanut butter recipe (5)I have a 7 cup food processor, and this is one of the trays of peanut.  I ended up processing two batches.  Dump them in, add salt, and… peanut butter recipe (6)run that puppy for…(can you guess?) peanut butter recipe (7)7 minutes!

Until creamy and smooth.  And warm.  And perfect.

peanut butter recipe (10)Pour into the perfect jar.  I love this jar. peanut butter recipe (8)♥

peanut butter recipe (2) This peanut butter has earned the seal of approval from the Particularly Picky Peanut Butter Purveyors Association.  The founding member, and president is seen above parceling peanut buttery provisions, at her daily lunch duty station.

This Peanut Butter Recipe is Perfect

Because:

  • it never has to be stirred to mix oil in.  I really dislike that messy aspect of most natural peanut butters.
  • it’s cheaper than even the cheapest store brand natural peanut butter!
  • it only has 2 ingredients.
  • it’s part of my Trim Healthy Mama weight loss program…or maintenance program. 🙂  GOTTA love a ‘diet’ that lets you dip into peanut butter with chocolate!
  • and finally…it’s really, really easy to remember the recipe, since 7 is the number of perfection!

Printable Perfect Peanut Butter Recipe

Perfect Peanut Butter {S}
 
Print
Prep time
7 mins
Cook time
14 mins
Total time
21 mins
 
This delicious peanut butter recipe is so simple...you won't believe it. If you've ever paid high prices for freshly ground peanut butter, you'll be amazed at how easy it is to make your own!
Author: Gwen
Recipe type: Condiments & Spice Blends
Cuisine: American
Serves: 49
Ingredients
  • 3½ pounds raw peanuts
  • 1 t. salt, or to taste
Instructions
  1. Preheat oven to 400*
  2. Pour peanuts onto two large cookie sheets, so nuts form a single layer.
  3. Bake 7 minutes.
  4. Stir or shake pan to turn.
  5. Bake approximately 7 more minutes or until roasty-toasty...they'll smell AMAZING!
  6. Allow to cool until nuts are crunchy.
  7. Pour nuts into your food processor. I have a 7 cup capacity food processor, so I process in two batches.
  8. Run on high speed for 7 minutes, or until creamy and smooth. It will be warm.
  9. Add ½-1 tsp salt or to taste, and process briefly to blend.
  10. Pour into an airtight jar.
  11. Enjoy!
Notes
We refrigerate this, but you don't have to.
Nutrition Information
Serving size: 2 T Fat: 16 Carbohydrates: 6 Fiber: 2 Protein: 8
Wordpress Recipe Plugin by EasyRecipe
3.2.1753
 What’s your favorite brand of peanut butter? Have you made the switch to a “healthy” peanut butter yet?

And now for LOTS more Trim & Healthy Inspiration…

Pages: 1 2

Filed Under: Condiments, Spices, & Homemade Ingredients, Recipes, THM Condiments, Spices, & Homemade Ingredients, THM S Condiments, Spices, & Homemade Ingredients Tagged With: coconut free, condiments, dairy free, egg free, gluten free, grain free, peanut butter, Trim Healthy Tuesday

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Comments

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  1. Beth says

    July 9, 2013 at 10:10 AM

    I can’t wait to try this! I just know Smucker’s will never be the same!

    Reply
    • Its_Gwen says

      July 11, 2013 at 10:18 PM

      I’ll bring a little sample to you! 🙂

      Reply
  2. cincapri says

    July 12, 2013 at 10:15 PM

    Gwen – this looks so easy. I’ve tried p.butter before using my vita mix but it was just too messy. I am going to try this as we consume LOTS of p.butter every single week. Thanks for sharing!

    ~Cinnamon

    Reply
    • Its_Gwen says

      July 14, 2013 at 7:35 AM

      It’s SO easy…hope you enjoy! We’re big pb fans here too.:)

      Reply
  3. Sydney says

    July 17, 2013 at 11:45 AM

    Adorable president of your Particularly Picky Peanut Butter Purveyors Association! This looks wonderful and simple, very THM indeed!

    Reply
  4. Stacy says

    July 18, 2013 at 9:34 PM

    Nut butter hates me.

    Reply
  5. Beccy says

    July 29, 2013 at 2:17 PM

    How many jars does this make? or how big was your jar?

    Reply
  6. Tara Kelley says

    February 18, 2014 at 8:17 AM

    Ok, bought the wrong nuts! Can I use raw w/ skins onto make PB? Please?

    Reply
    • Its_Gwen says

      February 20, 2014 at 2:59 PM

      Hi Tara,
      The skins will give the pb a bitter taste if you leave them all on. But I do think they rub off really easily once you toast the nuts…so you can still use them. 🙂

      Reply
      • Tara Kelley says

        February 24, 2014 at 9:11 AM

        It worked! Thanks! Soooo yummy!

        Reply
  7. mkmichelle1 says

    March 5, 2014 at 11:11 AM

    Where can I find raw peanuts if not at a Korean market?

    Reply
    • Its_Gwen says

      March 26, 2014 at 10:53 PM

      Many co-ops, online grocers, etc. carry them.

      Reply
  8. Lynnette says

    April 29, 2014 at 5:17 PM

    I just made this and I burnt some of the peanuts and it affected the flavour. Even though I stirred them, and reduced the time, too. But I must say that the length of blending time is amazing! I was wondering if it would be okay to just use already roasted, but unsalted, peanuts and then salt to taste while processing.

    Reply
    • Its_Gwen says

      April 29, 2014 at 11:21 PM

      I prefer to roast my own to control the level of browning and also the oil used in commercially roasted isn’t what I prefer.

      If yours burned, I’d check the oven temp with a thermometer…it’s not that uncommon for a thermostat to run too high and you can sometimes adjust those on the backside of the knob.

      Reply
      • Lynnette says

        April 30, 2014 at 12:46 AM

        Well they also roasted faster around the edges of the pan and I don’t know why. All the pans were evenly spread, right to the edges, and I stirred them carefully. I looked online and Bulk Barn has some dry roasted peanuts. Would that work?

        Reply
        • Its_Gwen says

          April 30, 2014 at 2:58 PM

          Definitely! 🙂

          Reply
  9. Linda L says

    April 30, 2015 at 5:38 PM

    Hi Gwen,
    I love your site and your recipes. I bought Hoody’s 5lb unsalted bag of peanuts at Costco. They are roasted with NO OIL:) I do have to shell them however, but I do it in 15 minute increments. I am about to make some peanut butter! Thanks for the recipe.

    Reply
    • Gwen Brown says

      May 1, 2015 at 10:28 AM

      Ooh…sounds yummy!

      Reply
  10. Camila says

    August 11, 2015 at 7:15 PM

    Wonderful! She has two little boys and they were fhtiging over these cookies! I want to do a copycat feature of these cookies. I am working on the post tonight. I will let you know as soon as I post it!

    Reply
  11. Mary-Ann says

    July 4, 2016 at 12:22 PM

    Hi there, I’m new to the THM universe. I was looking for a homemade peanut butter recipe and I came across your website (thanks for ALL the helpful information and recipes btw!). If this recipe is an S, then how will I be able to have a peanut butter (and jam) sandwich?

    Reply
    • Gwen Brown says

      July 4, 2016 at 3:40 PM

      Well, the best way to accomplish that is to use peanut flour, which is defatted, and sprouted bread (E). OR, you can make one of the S breads from the THM cookbook, and use a berry syrup or a small amount of fruit only jam to make it work. 🙂

      Reply
      • Mary-Ann says

        July 5, 2016 at 12:07 AM

        Ok, thank you 🙂

        Reply

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