Well-Seasoned Cookbook

flavorful recipes perfected over time

Peanut Butter

Whole Foods Cookbook

Place 1 lb. raw shelled peanuts in single layer in large shallow pan, reserving several for color check comparison. Roast at 325 for 10 to 40 minutes or until roasted to taste, checking frequently for color. Peanuts roast so gradually that you may think they aren't roasting at all and be tempted to turn up the oven or leave them in too long, so it appears they burn suddenly.

When checking the peanuts, pull the pan all the way out of the oven to be sure they are roasting evenly. Many ovens have a hot spot at the back, so stir or sake peanuts and rotate pan. Remove a few peanuts and compare them away from the oven light with unroasted peanuts. Taste one to determine if peanuts are done to your taste.

Pour immediately into food processor. Process until smooth. Warm peanuts liberate oil easily and the job is soon done. If using the blender, pour in only 1/4 cup peanuts and process until butter begins to form around the blender blades. Push peanuts down into this forming butter, but do not scrape the butter away from the blades: it serves as the liquid vehicle for the rest of the peanuts. Add more peanuts about 2 Tbsp. at a time, removing peanut butter after you have processed about 1 cup and starting a new batch in order not to overload the motor. Using hot peanuts and small batches, you should be able to make creamy peanut butter without the addition of any other oils. You'll have scrumptiously fresh tasting and peanuty smelling peanut butter.

May add salt if you desire.