|One of three|
We love peanut butter in this house. It is always in stock, and the dog has her own jar that is used solely for Kong® stuffing purposes when we leave the house. It is not good to be out of peanut butter.
Thankfully, I didn't have to worry about an outage for long - last month, I read how easy it was to make peanut butter at one of my favorite blogs, Kath Eats. And apparently I thought ahead, as I decided to buy a boatload of peanuts a few weeks ago, just for this project.
|whir, whir, whir...|
Uh, a little note - I would not recommend using Spanish peanuts. There isn't much difference between these peanuts and what might be labeled as dry roasted peanuts, but they have the skins on. I am not sure how the skins would affect the taste and/or texture of the finished PB, but I didn't want to find out, so I relieved those little guys of their jackets.
I got a little nervous as the crushed peanuts started bunching up on one side, but I persevered, stopping every few minutes to scrape everything down and to even out the mixture. Finally (seriously, it was like forever), the peanuts went from crushed mess to smooth, creamy yumminess. I added kosher salt and my homemade vanilla extract, gave Julia another spin, and had... peanut butter (read those last two words in an awed whisper).
I couldn't wait - I threw a few slices of the bread I made this weekend into the toaster and waited impatiently to slather them up (isn't slather the most lovely word) and hork them down.
The result - definitely doing this again. And again. And again.
|Homemade from base to top!|