Chicagoans: Have you used the peanut butter machine in the massive Whole Foods?
If so, then you'll know what I'm talking about when I begin daydreaming about the smooth, churning, magic peanut butter that comes out oh-so fresh at just the pull of a lever.
Given my love for peanut butter, I was surprised that I hadn't yet made any.
So, based on my almond butter experiment I whipped up a batch this morning, ready in time for breakfast.
Peanuts (not flavoured)
Maple syrup or honey
Olive oil or peanut oil
I really didn't measure anything while making this, because it's such a modifiable recipe. I probably used about 1 1/2 to 2 cups of peanuts.
Roast your peanuts on a 'tava' on the stove, or in the oven on a baking tray lines with butter paper or tin foil. They shouldn't get too black, but should be a little browned on the sides.
You can also skip this step-- I don't think Whole Foods uses roasted peanuts-- but I just liked the roasted flavour from the almond butter.
After letting them cool, put them in a mixer and blend until a smooth paste forms. You will need to periodically open the lid and scrape down the sides. The other ingredients are all to be added according to your taste. Add a good amount of oil and mix it in with a knife- aim to get your butter as smooth and spreadable as possible.
Then add your salt and sweetener but by bit and blend in between until you get the flavour you want. If you only want it salty, skip out the sweetener. Or add some spices like cinnamon, nutmeg, vanilla or even chili for a more exotic taste.
I loved it, but to be honest, I liked the almond butter better. Maybe it's because I used maple syrup for this one and not honey... or maybe it's just the nuts...
Try both, and tell me what you think!