Best Food Processor Peanut Butter Recipes

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FOOD PROCESSOR PEANUT BUTTER



Food Processor Peanut Butter image

I love to make my own peanut butter. I seem to buy too maney at the peanut factory outlet in Williston Florida. Serving depends on how much you like on your sammy !

Provided by javacookie

Categories     High Protein

Time 5m

Yield 20 serving(s)

Number Of Ingredients 3

2 cups roasted peanuts
1 tablespoon peanut oil
1/2 teaspoon salt (omit if salted peanuts are used)

Steps:

  • Using the metal blade, process ingredients continuously for 2 to 3 minutes. The ground peanuts will form a ball which will slowly disappear. Continue to process until the desired consistency is obtained. If necessary, stop machine and scrape sides of container with a rubber spatula.
  • For crunchy peanut butter, stir in 1/2 cup chopped roasted peanuts after the processing is completed.
  • Yields 1 cup creamy or 1-1/2 cups crunchy peanut butter.
  • Store in a tightly closed container in the refrigerator. Oil may rise to the top. If this occurs, stir before using.

Nutrition Facts : Calories 138.7, Fat 11.9, SaturatedFat 1.7, Sodium 242.5, Carbohydrate 4.9, Fiber 1.8, Sugar 0.9, Protein 5.4

HOMEMADE PEANUT BUTTER



Homemade Peanut Butter image

Alton Brown's Homemade Peanut Butter recipe, made with roasted nuts, is an all-natural alternative to the store-bought kind, from Good Eats on Food Network.

Provided by Alton Brown

Time 5m

Yield approximately 1 1/2 cups

Number Of Ingredients 7

15 ounces shelled and skinned AB's Roasted Peanuts, recipe follows
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil
2 pounds in-shell raw peanuts (see Cook's Note)
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt

Steps:

  • Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
  • Preheat the oven to 350 degrees F.
  • Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
  • Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
  • If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Nutrition Facts : Calories 109 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 50 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 grams

HOMEMADE PEANUT BUTTER



Homemade Peanut Butter image

The best Peanut Butter. Three ingredients; nothing could be easier. I have been making peanut butter ever since food processors came out. When I used to babysit my grandkids they would eat it here, but now that they are older, I make it and deliver it to their homes. I have listed the ingredients in approximate proportions. I never measure, but go by the looks of it. Because I have to record measurements, I put down what I think it should be. I use Planter's Cocktail Peanuts in a can but have used other brands in a pinch. See instructions for more information. When I make this I drizzle a little oil until it is the right texture and then add the honey. The honey with make it more solid. Sometimes I have to add a tad more oil. If you continually make this you will see. It is well worth the making as it is DELICIOUS.

Provided by Mimi in Maine

Categories     Lunch/Snacks

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 3

2 1/2 cups salted peanuts
4 tablespoons vegetable oil (or canola, safflower but NO olive oil)
2 tablespoons honey

Steps:

  • Put the peanuts in the food processor and grind till they are fine and they start to back down into the bowl.
  • Add the oil and process again till very well blended; it will be quite soft at this point.
  • Lift cover and add the honey; process--after you add this it will tighten up and become more solid.
  • NOTE: At this point the texture should be fairly soft as it sets some in the refrigerator, but if it is too hard add a tad more oil, but not too much.
  • Put into a container and refrigerate.

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