But, homemade peanut butter is special. It is so, so good. There is something that makes the peanut butter so fresh when the peanuts are ground only minutes before the peanut butter enters the mouth.
Using honey-roasted peanuts makes the peanut butter naturally sweet and doesn’t require any extra sweetness. Sure, slap it on some bread with jelly, but you can also leave the jelly aside and let the slightly crunchy, slightly sweet, slightly salty peanut butter stick to the roof of your mouth with a piece of fresh bread.
Now, if you don’t use honey roasted-peanuts, you can use honey or sugar to sweeten your peanut butter if that suits your fancy, BUT and this is a big but…once you add honey you cannot turn back. You can’t add more peanuts, or more oil, or anything. If you do, the peanut butter will freak in rebellion and ball up and then you will add and add and add more oil to try and thin it out, but it won’t work and you will end up with peanut butter balls that have a nasty, greasy oil:peanut ratio. Once you add honey you need to start completely over to make another batch of peanut butter. I tried to take a shortcut and just add more peanuts after the honey addition when cooking with Carrie and I am clealy still bitter about it.
1 C. roasted peanuts (or use honey roasted and omit the extra honey)
1 t. salt
1-2 T. canola oil
2-3 T. honey or sugar
Place peanuts and salt in the bay of a food processor and start.
Once peanuts are ground and look like they are not being affected anymore by the food processor’s spinning blade (about 2 minutes), stream in the oil, 1 Tablespoon at a time.
Once the peanut butter looks like you want it to (about 60 seconds), you can add honey or sugar – stream it in and process only about 10 more seconds until the honey or sugar is incorporated.
Try not to eat it all before you put it in a jar. Store in fridge for up to 60 days.