I am amazed at how long it has taken me to make homemade peanut butter. For the last three and a half years, I have been stuffing my suitcases, my friend’s suitcases and just about anyone visiting me from the United States with all sorts of peanut butter. I have entered into my longest stretch away from America, 18 months, so you bet what reserves of peanut butter that I had are now digested in my daughter’s bellies.
After doing some research for a suitable recipe, I decided that Alton Brown was going to help me pop my peanut butter “cherry”. I like his straightforward and scientific approach to recipes. There is reason behind his rhyme. The only snafu was finding peanut oil in Bulgaria. Despite my ability to locate hard to find ingredients in Bulgaria, this particular product seemed to evade me, unit I visited the new Carrefour mall, The Mall, which has a fantastic organic grocery store across from its entrance. There I located the missing link.
While the girls and I are happy with the results, I long for something a little more emulsified and creamy. Consider this peanut butter recipes a delicious work in progress.
Homemade Peanut Butter: Adapted from Alton Brown
30oz/850g shelled raw peanuts (look for larger nuts, as they are less tedious to peel)
1 tsp salt
¼ cup honey
¼ cup peanut oil
Pre heat the oven to (350F/177C), then on a baking sheet roast peanuts for 30 – 40 minutes.
Till colorful. Let cool slightly, the rub away the skins. AB suggest using a salad spinner, but I didn’t try that method.
In a food processor, add the nuts, oil and honey and process till you reach your desired consistency. Taste and adjust accordingly.
Will keep for refrigerated for 3 months.