This recipe is the easy version as it uses pre-roasted peanuts. To save money, you could purchase shelled, raw Spanish peanuts and roast them yourself by baking them in a 350 degree oven in a single layer on a sheet pan, sprinkled with salt, for 30-35 minutes. Once roasted and cooled, remove shells. Rub peanuts between your hands to remove skins, then throw them in a salad spinner to further remove skins.
Homemade Peanut Butter
Makes about 1 cup
- 1 1/2 cups roasted peanuts (can use honey roasted, salted, or unsalted; see above for roasting at home)
- salt (amount based on what peanuts you used, taste and adjust seasonings as necessary)
- honey (amount based on what peanuts you used, taste and adjust as necessary)
- 1 tablespoon peanut oil (optional)
Store peanut butter in an airtight container in the fridge for up to a month. Peanut butter may require stirring to redistribute oils.