homemade peanut butter (assorted flavors)

Name: Homemade Peanut Butter (Assorted Flavors)
Prep time: 5 min
Yield: 1
Cuisine: American
Ingredients: YOUR CHOICE - CHOOSE 1:; 16 ounce(s) dry roasted peanuts; 16 ounce(s) honey roasted peanuts; 16 ounce(s) salted peanuts; 16 ounce(s) unsalted peanuts; 16 ounce(s) mixed nuts; 16 ounce(s) seasoned nuts; 16 ounce(s) spicy nuts; 16 ounce(s) hazelnuts; 16 ounce(s) pecans; 16 ounce(s) walnuts; 16 ounce(s) almonds; 16 ounce(s) macadamia nuts; FLAVORING SUGGESTIONS (OPTIONAL):; OILS (DON'T ADD UNLESS TOTALLY NECESSARY):; - peanut oil, to taste; - canola oil, to taste; - coconut oil, to taste; - olive oil, extra virgin, to taste; SPICES OR SEASONINGS (OPTIONAL):; - salt, to taste; - cinnamon, ground; - pumpkin pie spice; - nutmeg; - cardamom; - brown sugar, light or dark; - extracts (vanilla or any); - cayenne; - chili powder; - savory spices

(1 rating)

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

You make it your own & without preservatives & anything else unnatural. The possiblities are endless!

(1 rating)

yield 1 1/2 - 2 1/2 C

prep time 5 Min

method No-Cook or Other

Ingredients For homemade peanut butter (assorted flavors)

YOUR CHOICE - CHOOSE 1:
16 oz

dry roasted peanuts
16 oz

honey roasted peanuts
16 oz

salted peanuts
16 oz

unsalted peanuts
16 oz

mixed nuts
16 oz

seasoned nuts
16 oz

spicy nuts
16 oz

hazelnuts
16 oz

pecans
16 oz

walnuts
16 oz

almonds
16 oz

macadamia nuts
FLAVORING SUGGESTIONS (OPTIONAL):
OILS (DON'T ADD UNLESS TOTALLY NECESSARY):
peanut oil, to taste
canola oil, to taste
coconut oil, to taste
olive oil, extra virgin, to taste
SPICES OR SEASONINGS (OPTIONAL):
salt, to taste
cinnamon, ground
pumpkin pie spice
nutmeg
cardamom
brown sugar, light or dark
extracts (vanilla or any)
cayenne
chili powder
savory spices
cocoa powder
CHIPS & LIKE (OPTIONAL):
milk chocolate chips
dark chocolate chips
semi-sweet chocolate chips
white chocolate chips
butterscotch chips
peanut butter chips
vanilla almond bark
nutella
MAKE IT CRUNCY OR FLAVORFUL (OPTIONAL):
peanuts, handful
banana, mashed
seedless jam, raspberry (or other flavor)
honey
chocolate chip cookie dough, refrigerated
coconut
LIQUEURS (OPTIONAL):
irish cream liqueur
kahlua
grand marnier
godiva
chambord

How To Make homemade peanut butter (assorted flavors)

1
Add peanuts to a food processor, process until creamy & smooth, about 4 minutes, stopping to scrape down the sides of the canister, when necessary. After 4 minutes, then add whatever you are going to & process another 1 - 1 1/2 minutes. Done!

2
NOTES: 1. The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball” & then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 more minute, making sure the peanut butter is as smooth as desired. 2. If you want it thicker, store the peanut butter in an airtight container or jar in the refrigerator. If you want it thinner, take it out of the refrigerator until it reaches room temperature. But remember to place it back in the refrigerator when you're done. It'll only least a week at room temperature. It'll last for at least a month in the refrigerator, if not devoured much sooner.
3
SUBSTITUTIONS & FLAVORING (OPTIONAL): Substitute dry roasted, salted, or unsalted peanuts, mixed nuts, seasoned, or spicy nuts; I do not suggest raw nuts because they don’t have enough flavor, just a matter of taste preference. Salt. Peanut oil, canola oil, and I have also seen olive oil suggested & only if necessary (remember when butter is done, it is on the thin side without any oil additions). I WOULDN'T ADD ANY OIL UNLESS COMPLETELY NECESSARY. (I made the first batch with 1 tsp canola oil & it was thin. Next time I will try without. Why add the calories?) Seasonings or flavorings to try & add in the final moments of processing & process until incorporated: cinnamon, pumpkin pie spice, nutmeg, cardamom, brown sugar, vanilla extract, a pinch of cayenne or chili powder or savory spices, cocoa powder, chips (milk, dark, semi-sweet, white chocolate, butterscotch, peanut butter) & just pulse to incorporate; a handful of peanuts just pulsed to incorporate at the very end of processing to create a chunky peanut butter. Add egg-less cookie dough chunks, dried fruits like raisins or dates; a splash of Baileys Irish Cream, Kahlua, Grand Marnier, Chambord, Godiva Liqueur. The possiblities are endless; have fun with it. If you’re unsure how a flavoring will turn out, I suggest removing 1/2 the peanut butter or 2/3 of it, placing it in another container & flavor a smaller portion, to taste, before flavoring the entire batch with one particular seasoning or flavor. Or get two or three flavors from one recipe based on how inspired you are. I CAN'T LIST ALL THE OPTIONS, BUT YOU GET THE PICTURE - LET YOUR IMAGINATION RUD WILD!
4
VARIATIONS: CHOCOLATE PEANUT BUTTER CUP: Use dry roasted peanuts, 1 1/2 - 2 tsp sea salt, 1/4 - 1/2 C confectioners' sugar, 2 - 3 tbsp dark cocoa powder. Refrigerate. I GIVE THIS 10 STARS!!! I LOVE THIS ONE!!!! NEXT TIME I KNOW TO MAKE A DOUBLE BATCH!
5
COOKIE CRAZY: Use dry roasted peanuts, 1 pkg refrigerated chocolate chip cookie dough, 1 tsp honey.
6
CHOCO BANANA: Use dry roasted peanuts, 1 mashed banana, 1 tbsp honey, 1 tbsp cocoa powder.
7
RAZZIE CHOCO BERRY: Use dry roasted peanuts, 1/4 C raspberry seedless jam, 1 tbsp honey, 1 tbsp white chocolate chips & 1 tbsp milk chocolate chips.
8
PISTACHIO ALMOND BUTTER: 1 lb (5.25 oz) can of planters almonds, 1 tbsp canola oil, 2 - 3.4 oz pkg pistachio instant pudding mix, dry. Refrigerate.
9
OREO PEANUT BUTTER: 1 jar planters salted peanuts, 1 package oreo double stuf regular or golden.
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