- 2¼ cups Unsalted Peanuts
- 1 tbsp Honey
- ¾ tsp Salt
- If using oven, preheat to 350°F (177°C). Roast nuts in oven or on stove top for 8 minutes, shaking midway. Allow nuts and baking pan/sheet/pot to cool. Let cool until you can handle them.
- Transfer the roasted peanuts to a food processor and process for 1 to 2 minutes,then scrape down sides of the bowl. Continue to process until the peanut butter is smooth.
- Add the salt and honey and continue to process until fully incorporated. Makes roughly 1 cup. 1 serving is 2 tbsp.
HOW TO STORE: Keep in airtight container, and store in the fridge. If properly stored, a batch of peanut butter can last 3 - 4 months. VARIATIONS: More crunchiness: Separate the roasted nuts into thirds and pulse a third of the nuts to the desired size prior to making the butter, set aside and incorporate with a fork after the butter has been made. For a kick: Add cinnamon to taste. Chocolate flavour: Add 1/4 to 1/2 cup cocoa powder and 1/4 cup honey. Cleaning tip: Soak the bowl of the processor in hot water prior to cleaning.
Calories: 199kcal | Carbohydrates: 9g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 176mg | Potassium: 217mg | Fiber: 3g | Sugar: 3g | Vitamin C: 1mg | Calcium: 18mg | Folate: 48µg | Iron: 1mg | Phosphorus: 118mg | Zinc: 1mg