Most peanut butter these days is horrible! Has anybody noticed this?

Some people like it but maybe that’s because they haven’t tried real peanut butter and so don’t know what to compare it with. I however cannot bear some of the peanut butters in the supermarket, especially those budget/homebrand ones that don’t taste anything like peanuts. The expensive peanut butters are lovely though and that’s because they use actual peanut oil instead of extracting the oil from the peanuts , selling it separately and replacing it with sunflower oil. I however refuse to buy those pbs as they are far too expensive and I don’t want to have to pay $5 – $7 for a small jar of it. As a solution to this problem I now have to make my own and have done so with great success. It is surprisingly simple to actually make and all that is necessary is a food processor which most people already own. If you don’t have one though then I’m sure you’ve got a friend you could borrow one off or you could invest in purchasing a decent one from a department store. I recommend a Kenwood as I have never had a problem with mine and they’re easy to use, especially because they don’t blow up.

All you need is some peanuts for this recipe but I also add a small spoonful of sugar and maybe salt if necessary. It’s a good idea to make this in large batches as well as it will keep for ages (at least 3 months) in the pantry and will mean you won’t have to heave out the processor again for a while.

SRB_peanutbutter
RECIPE –
750g peanuts, Spanish ones are the best for this as they exude more oil, but I generally use roasted salted peanuts as they are easy to find
Scant tsp white sugar

Pre-heat your oven to 110°C/230°F. Pour all of your peanuts onto an oven tray and put into the oven when hot. I recommend that you sterilise your jars at the same time. Check each five mins and when they are close to brown, watch them until they are amber in colour then immediately remove.
Allow your peanuts to cool then put into a food processor and blend on full whack until all of the oil comes out, this should take about 5 mins. Once that has happened you should continue to blend it until it is of a soft, silky texture. It should not be runny nor paste-like. Taste and decide whether salt and/or sugar is required then put into sterilised jars. The peanut butter should last for at least 3 months in the pantry. P.S. If you prefer crunchy peanut butter to smooth, then I would suggest you hold back 100-150g of peanuts, roughly chop them and add to the blended peanuts.

Note – I toast the peanuts as slowly as I do because I find it very easy to burn them and because I don’t want to burn them I cook them at 110 degrees celsius/ so I have heaps of time to catch them before they’re blackened.

HOW I STERILISE JARS – Pre-heat your oven to 110°C/230°F on bake. Get out two preserving jars or saved jam jars and wash them thoroughly in warm, soapy water, focusing particularly on the lids. Put the lids into a small pot and cover with cold water then bring to the boil. Simmer for 10 mins leave a pair of tongs inside the pot. When the oven is heated, put the jars onto a tray and put into the oven for 15 minutes. Do not touch the inside of the lids or jars and use the tongs to remove the lids from the water.

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3 thoughts on “Most peanut butter these days is horrible! Has anybody noticed this?

  1. Hi Sean
    For those like me who prefer crunchy peanut butter, hold back 100-150 g of the roasted peanuts, Process the rest until nice and smoooth then add the 100-150g and process the lot until you have the required consistency of crunchy peanut butter.

  2. By the way. Yes most commercially made peanut butter is greasy and revolting and even worse, made in China.

  3. Yes, I sometimes hold back the nuts as well when I make peanut butter and meant to include it in my post but forgot, I’ll fix that now. Also, I completely agree with you about Chinese peanut butter. It’s just too much of a risk to buy their products and you’re pretty much guarranteed a sub-standard product when it’s manufactured there.

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