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    Spread: Homemade Peanut Butter

    Source of Recipe

    From "The Kitchen Pantry Cookbook" by Erin Coopey

    Recipe Introduction

    "Try your own taste test. Compare your homemade peanut butter to a commercial brand. You won't believe how peanutty the homemade version tastes!"

    List of Ingredients

    ◦ 1 pound roasted, shelled Spanish peanuts (about 3 cups)
    ◦ cup sugar
    ◦ 3 tablespoons water
    ◦ 1 teaspoon coarse sea salt or kosher salt, to taste
    ◦ cup peanut oil or canola oil

    Recipe

    Remove the skins from the peanuts by wrapping them, a handful at a time, in a clean kitchen towel and rubbing vigorously. After a minute or two, open the towel and shake the peanuts out over a colander. Work the peanuts with your fingertips to slough off any remaining skins. Continue until all the peanuts are skin free. Set aside.

    Combine the sugar and water in a small saucepan. Bring to a boil over high heat, stirring constantly. Cook for one to two minutes until the mixture thickens slightly. Do not allow the sugar to darken and caramelize. It should be clear and the consistency of light pancake syrup. Remove from the heat.

    Place the peanuts and salt in the bowl of a food processor. Grind for two to three minutes until the peanuts are finely chopped with a gritty, wet-sand appearance. With the motor running, begin to slowly steam the oil into the ground nuts. Continue to process until the peanut butter is smooth and creamy, about 5 to 10 minutes depending on the strength of your food processor. You may need to pause from time to time to scrape down the sides of the bowl.

    Next, use a rubber spatula to coax the sugar syrup out of the saucepan into the peanut butter. Process for an additional one to two minutes to thoroughly incorporate the sugar. Scrape the contents into a clean jar and refrigerate for up to six months.

    For chunky peanut butter, place the homemade peanut butter in a mixing bowl. Stir in an additional ⅓ cup finely chopped peanuts. When the peanuts are combined, transfer to a clean jar and refrigerate.

    Makes about 2 cups






    ❧ Note:
    Using peanut oil in your peanut butter enhances the flavor.

 

 

 


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