Amber's Peanut Butter

Amber's Peanut Butter

29 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    10 m
MSACEBAKER
Recipe by  MSACEBAKER

“Make your own peanut butter at home using your food processor. This has a great natural peanut flavor that peanut butter lovers are sure to enjoy. If using unsalted peanuts, you may want to add some salt.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  1. Place the peanuts into a food processor and process for a minute or so. The peanuts should be forming a ball. Continue processing, and check frequently to see if the peanut ball has oil on top. If not, keep mixing. If it does, pour in the vegetable oil, and process for 30 seconds, or until creamy. Add the honey, and process for another 30 seconds. If you want even creamier peanut butter, add another tablespoon of oil. Store in a sealed container in the refrigerator.

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Reviews (29)

Rate This Recipe
DI3MOOSE
66

DI3MOOSE

I make this all the time. I use a 16 oz. jar of dry roasted unsalted peanuts, 1 Tbsp. canola oil and 1/2 c. Splenda. You can use any type of nut you like. The more oily the nut, the less oil you will need to add and vice versa. I've used cashews, almonds, walnuts and pecans. Sometimes I use a combination of all of them. That's when it tastes really good!! Update - lately I've been adding 1/2 to 1 tsp. of hazelnut flavoring to my peanut butter. It's very good!

Kahori526
40

Kahori526

I live in Japan, and we cannot buy crunchy penut butter here. There are only skippy kinds of peanut butter. (very creamy and very sweet ones) They are OK, but they are too sweet for me. I followed the recipe exactly. It tasted natual and not sweet at all. Perhaps I could add one more tbs of honey. A good thing about this recipe is you can make the peanut butter in any way you like. :D

stacey75
30

stacey75

This is a great recipe! I used my blender to process the peanuts, and it worked great! My 2 year old loves it, so it must be a hit! thanks!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 149 cal
  • 7%
  • Fat
  • 12.5 g
  • 19%
  • Carbs
  • 7.2 g
  • 2%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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