Right after Fox was born, I started going through an entire jar of Laura Scudder's Natural Peanut Butter every week. By myself. Adam practically wasn't allowed to touch it. I put it in everything, and was eating it in spoonfuls out of the jar several times a day. It was getting a little out of hand, so a few weeks before we left for Europe, I decided to make my own. Laura Scudder's is amazing, but kind of expensive for a peanut butter addict like me.
Making peanut butter, or any nut butter, for that matter, is extremely simple, requires few tools, one ingredient and it tastes great. Plus it has this sort of grainy texture that I love. Don't expect Skippy or Jiff consistency, because there is no way your food processor will be able to get it that smooth, but the slight graininess is one of my favorite parts. It gives it the same texture as the inside of a Reese's Peanut Butter cup. Who wouldn't want to put that on your toast? Or in your oatmeal... or on anything in your fridge.
Homemade Peanut Butter:
1 1/2 cups Roasted Salted Peanuts
Put your peanuts in a small food processor or blender. Make sure you have enough peanuts to cover the blades when you grind them down to a butter. They typically lose about 1/3 - 1/2 of their volume.
Grind for about 5 minutes, stopping every two or three minutes to scrape down the sides and to give the motor a rest.
Continue to grind until it the butter is smooth. Enjoy!