By now, I think it's just common knowledge how much I love peanut butter. When I lived in Italy last year, the harsh reality that peanut butter wasn't an readily available item was heart breaking. It led to us munching on lots of peanut m&ms, making daily peanut butter gelato runs (thee best flavor ever), and mapping out which supermarkets miraculously carried some type of $8 peanut butter (which was like 2 out of 100 stores). I can't say that my four months living there were the healthiest months of my life, but boy was it one heck of a time. When it Rome, right?
So about two months into that semester of splurging on tiny jars of peanut butter, I decided it was best to take matters into my own hands. I found some shelled peanuts at the grocery store, went home, and was determined to make my own version of homemade peanut butter. I didn't completely think this one through, because when I got home I realized I didn't own a food processor. Which led to me sitting on my bed with a bowl & pan, unshelling peanuts, and crushing them with a glass cup. Needless to say, the result was more like a chunky peanut & olive oil salad. Turns out, a food processor is a vital part of making peanut butter.
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So now that I'm back on homeland, I decided to attempt it again using sibling bribery & modern day appliances. I was back home last week, which means one thing. Baking & kitchen destructing sprees. Persuading the siblings to go to the store to get some peanuts was an easy task thanks to my good friend, the Dairy Queen Blizzard. I swear if you ever need someone to do something for you, just throw that in as an incentive. It's a game changer, people.
After sending them off to the store with cash in had, they came back with the gold, and I got to work making the homemade peanut butter. Using my mom's beastly blender, I crushed the peanuts, threw in some honey and olive oil, and it was done. A tasty semi-chunky version of my favorite treat without the uncertainty of what kinds of ingredients were inside. And better yet, it got sibling approval. I didn't tell them there was olive oil inside, but sometimes it's just better to keep those things to myself.
I'm typically a creamy peanut butter type, but this is something I could munch on all day. The peanut flavor overpowers the taste of the olive oil and creates a pure peanut butter flavor. Spread on some crackers, and let's just say that it's a match made in heaven.
Olive Oil & Honey Homemade Peanut Butter
Ingredients
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Instructions
- In a food processor, crush the 16 oz. dry-roasted peanuts for 30 seconds on high speed.
- Add in 4 tablespoons extra virgin olive oil and 4 teaspoons honey and continue to blend until desired creaminess.
- If needed, scrape down sides of food processor bowl halfway through mixing to incorporate all ingredients.
- Store in air-tight container in refrigerator for up to one month.
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Love the final product thank you.
So happy to hear that! Thank you so much for leaving a review, Juan!
Out of peanut butter - uh oh until I saw your recipe which made a start to the week funtastic! Great recipe - thanks for sharing.
How long does it usually take to process peanuts? My new food processor takes over 2 minutes, which is an improvement from my previous smaller one. The instructions advise running it for only one minute at a time, so I do that, scrape, and repeat. However, it overheated before the peanuts reached a creamy consistency. It still looks a bit like peanut butter cookie dough. Any suggestions?
It definitely depends on the strength of the processor but if it’s thick and doughy, I would add more olive oil until it’s the consistency you want!
Very easy, nice flavor, similar consistency to all natural peanut butter bought at the store. Excellent recipe that I will be making again and again.
So glad you loved the PB recipe, Michael! Thank you so much for leaving a review!
We are going to give it a try it sounds interesting we might tweak it to Our taste desires plus it’s winter here and it’s snowing and I don’t feel like shoveling snow