Ingredients

The following ingredients have 16 Servings
  • 16 ounces dry roasted peanuts ((about 3 cups))
  • fine sea salt (, to taste)

Instruction

  • Pour the peanuts into a large food processor fitted with an "S" blade. Secure the lid and process until broken down.
  • Within about 2 minutes of processing, the peanuts should become a relatively smooth paste.
  • When you process it for 2 more minutes, the peanut butter will become even more smooth, and you'll start to hear a "sloshing" sound as the peanuts release their natural oils, making the peanut butter have a runny texture.
  • Within 5 minutes, the peanut butter should be very smooth and runny. Add up to 1/2 teaspoon of fine seal salt, and process again until evenly incorporated. Pour the peanut butter into an airtight jar and store it in the fridge until ready to use.
  • Homemade peanut butter should last up to a month in the fridge as long as you don't introduce moisture to the jar. Always use clean utensils and return it to the fridge for best shelf life.