How to Make Your Own Peanut Butter and Why You Should

Peanut butter has always been one of my favorite foods, probably since before I could even say the words peanut butter. I've never been very particular about how I eat peanut butter- peanut butter and jelly sandwiches, peanut butter covered in chocolate, and in my favorite Asian stir-fry. Although my favorite way to eat peanut butter would have to be straight up- out of the container with a big spoon. (Note to self- remember to keep a glass of water handy next time.) So savory or sweet, peanut butter is truly a versatile food.

As you can imagine, being such a big fan of the stuff means I regularly buy this product and in most of its varieties. Crunchy, smooth, and most recently natural. But wait, isn't peanut butter already a natural food? I had been living under the delusion that the peanut butter maker people threw peanuts, some salt, and okay, some sugar in a big blender and hit zap. But when I looked at the label for the natural peanut butter it stated that is was made without high fructose corn syrup or partially hydrogenated oils. You'll notice that natural varieties of peanut butter have the oil floating on the top. This is because they contain no stabilizers. To counteract this, all you have to do is stir the oil back in and store in the refrigerator.

Now I don't know about you, but I find the pervasiveness of high fructose corn syrup troubling. It isn't good for you and manufacturers have increasingly come to rely on it in ever increasing ways. And if that isn't bad enough, the good and beneficial kind of fat found in the peanuts may not even be there. Some peanut butter companies extract the valuable peanut oil to sell separately, and then simply replace with cheaper cottonseed or palm oil. Some added ingredients, such as egg whites or the palm oil, are used as stabilizers to keep the oil from separating from the paste. Check your labels.

Still, peanut butter is a great source of cheap protein, folate, vitamins B3 and E, magnesium, and an antioxidant called p-coumaric acid. And since I'm crazy about it I think making my own is the best way to enjoy peanut butter and ensure optimum nutrition is received. It couldn't be easier! The following is my favorite basic homemade peanut butter recipe:

2 cups roasted shelled peanuts

1-3 tablespoons peanut or olive oil (depending on your preferred consistency)

½ teaspoon salt (omit if using salted peanuts)

In a blender or food processor mix or pulse above ingredients, adding a tablespoon of oil at a time until desired consistency. Store in an airtight container in your refrigerator.

For crunchy peanut butter add ½ cup chopped peanuts and stir in. (Do this by hand, so as to maintain your crunchiness.)

For sweeter peanut butter add 2 tablespoons of honey.