We’re Americans, so we love peanut butter. We lived two years in a rural Eastern European village. Know what food we missed most? Buffalo wings. They’re so, so good. But, this article isn’t about Buffalo wings. It’s about peanut butter. We missed peanut butter too—probably third or fourth most.
Now stateside, we consume tons of peanut butter. It’s delicious. Equally important, it makes an easy meal. Quick lunch? PB&J never disappoints. Out of maple syrup? Try peanut butter on your pancakes. Crave a midnight snack? Enjoy a dollop of George Washington Carver’s finest.
Yes, we eat peanut butter by the spoonful. Not ashamed. Not even a little.
If you follow G@H, you know our slogan: homemade everything tastes better. This mantra holds true for peanut butter. The store-bought stuff, though we enjoy it, tastes artificial and processed. Ours has an unmistakable authenticity. It’s like The Wire. Real. Gritty.
Here’s G@H’s recipe for homemade peanut butter. You’ll need a horse of a blender. We use a Blendtec Designer Series.
Homemade Peanut Butter
Ingredients
- 3 cups of shelled, raw peanuts
- 1 teaspoon of kosher salt
- 1 teaspoon of vegetable oil
Directions
Preheat oven to 350°F. Scatter peanuts in a single layer in a baking pan. Bake for 10 minutes. Stir. Bake for another 10 minutes or until a sample peanut tastes like a roasted peanut. Let cool for at least 10 minutes.
Pour peanuts in blender. Blend in 30-second cycles of escalating speed until peanuts are powdery. Add oil and salt. Continue blending in 30-second cycles until you achieve desired consistency.
Optional step: Spread peanut butter generously on a slice of G@H’s Greek yogurt bread. Add blueberry jam and another slice of bread. Eat.
