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Super Creamy Peanut Butter

Super Creamy Homemade Peanut Butter | NourishingJoy.com

I do not multi-task well.

However, occasionally it works out for the best, such as when I stumbled – literally – upon this recipe.

See, I was grinding peanuts in the food processor to make a batch of peanut butter (the recipe that’s in my book, The DIY Pantry, and that I’ve been making for years).

At the same time, I happened to be working on supper, which that night was a stir-fry.

And of course as is the case in most homes with young children, there were the usual squabbles and “Mommy! Mommy! Come see what I made!”

Needless to say, I was distracted as I was cooking and I ended up dumping the ground peanuts into the wok with the hot palm shortening instead of the onions and carrots.

At first, I thought of changing my dinner plans and making something with a peanut sauce, but then changed my mind, so scraped the whole lot into a bowl to deal with later, cleaned the pan, and went on with supper.

However, when I came back to the peanut mixture several hours later, the edges had congealed into a lovely smooth consistency that trumped any batch of homemade peanut butter I had ever made.

So, of course, I started experimenting and after a few batches, decided the recipe as I’ve typed it here is the way I like it best. It’s slightly sweet, it’s totally spreadable, and it’s just the right amount of lip-smacking good.

So, for your homemade pantry staple of the day, today I give you Super Creamy Peanut Butter. If you tend to like the store-bought brands, this recipe is for you. You’ll never miss the store-bought variety again. Really, truly.

(As I’ve said before, however, many of the best peanut butters are merely ground peanuts with nothing added. If you happen to like a super creamy texture or the slightly sweetened flavor that most of the major name brands have, this is the way to do it.)

 

Super Creamy Homemade Peanut Butter
makes approximately 2 1/2 - 3 cups
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Ingredients
  1. 2 cups shelled peanuts
  2. 1/2 cup palm shortening, more as desired (buy ethical palm shortening here or here)
  3. 2-4 tablespoons honey, maple syrup, or unrefined cane sugar (to taste)
  4. 1/2 teaspoon sea salt
Instructions
  1. Grind the peanuts in a food processor or mortar until very smooth.
  2. Meanwhile, place the palm shortening, honey, and salt in a large saucepan over medium-low heat. Add the ground peanuts and let the mixture melt together, whisking often until there are no lumps.
  3. When the mixture is smooth, pour into a jar or other storage containers and set aside until thick and cool, about 2 hours.
  4. NOTE: If the mixture is not pourable when it's time to pour it into jars, add more palm shortening a bit at a time until it can be poured rather than scooped. That's key to achieving the super creamy texture. This can vary greatly according to the type of peanuts you use (I've even had it vary from batch to batch using the same kind of peanuts).
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Comments

  1. Lisa says

    The bread looks as good as the butter! Do you have that recipe on your site?
    Thanks so much for all the great tips and recipes you offer!!

    • Kresha Faber says

      Ha! That’s the no-knead bread my husband bakes every night – and it is as good as it looks. :) (Not that my photography has done it justice!)

      I don’t have the recipe on the site, but I have a version of it in my book, The DIY Pantry, which you can find on Amazon or at any bookseller. The recipe was originally published in The New York Times by a chef who wanted to give the world a gift by creating a bread ANYONE can make – http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0

      Enjoy!

  2. StarBird says

    I see you are using palm oil. You do know that it is palm oil plantations that are destroying the rain forests and killing precious endangered orangutans don’t you? Not to mention all the other inhabitants in biologically diverse rain forests not to mention the trees make the air we breath… we need that a lot more than any palm oil.

    No one should be using it.

    • Kresha Faber says

      You’re exactly right, but there are a handful of companies that are harvesting palm oil in very sustainable ways, so I consider it an entirely ethical purchase. For example, Tropical Traditions, one recognizable brand, has this to say about their palm shortening: “Tropical Traditions Organic Palm Shortening comes from small scale family farms in South America. These farmers are certified by ProForest, which ensures that they meet strict social, environmental and technical criteria…. These assessments cover environmental impact on the soil, water, air, biodiversity and local communities. The lands the farmers use are not lands that were deforested. The lands used to grow the palm fruit are lands previously used for agricultural purposes (cattle, rice, banana).”

      There are other brands that are using small-scale methods on reclaimed land as well and that are restoring animal habitats, so research which brands you’re willing to buy and purchase accordingly.

    • Kresha Faber says

      Yes, you can, but it won’t turn out quite as spreadable or creamy. Palm shortening really is the key ingredient for that element. But go for it – it might turn out just the way you like it!

  3. says

    I absolutely plan on trying this recipe when my current jar runs out. Do you think it will work with almonds, as well? As a side note, I just figured out why I can’t seem to find the time to work on my own blog. I’m spending way too much time on yours! I really appreciate all your efforts to share healthful, delicious recipes.

    • Kresha Faber says

      Absolutely it would work with almonds – or any other nut, for that matter. You may want to play around with the amount of palm shortening you use depending on the nut you use, as some nuts are more oily than others, but overall, the ratios should stay pretty much the same.

      And thanks for your kind words – they are most certainly appreciated. :)

    • Kresha Faber says

      No, I wouldn’t recommend it, as olive oil is entirely pourable at room temperature and palm shortening is firm and creamy at room temperature, thus olive would create a runny peanut butter rather than a creamy, spreadable one. Also, palm shortening is rather flavorless, but olive oil would definitely give a strong, alternate flavor. If you don’t have palm shortening, coconut oil or palm oil would be better substitutes, but they will won’t achieve the same spreadability.

      I hope that helps!

  4. Carol says

    Thank you for this recipe! Finally, I can make a peanut butter my husband will like. One question…where do you find palm shortening? Is it something the stores would sell or do i have to order it online?

    • Kresha Faber says

      Palm shortening is typically found easily in health food stores or you can order it via Amazon, Tropical Traditions, and other online suppliers. I’ll add a couple of links to the recipe above, if that helps. :)

    • Kresha Faber says

      Yes, you can use coconut oil, but it won’t be as thick or creamy. It will still be yummy though!

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