Once you’ve tasted this homemade One Ingredient Crunchy Peanut Butter I don’t think you’ll want to buy it from a shop ever again! It’s so easy to make, plus being additive free it’s very healthy too!
Today’s recipe for One Ingredient Crunchy Peanut Butter came about because the amount of peanut butter my family are going through has become unsustainable on my purse! No sooner do I buy a jar it seems to be empty in no time.
My son comes down in the evening for a snack, which is often peanut butter and crackers and now my daughter has started joining in this ritual. Hubby seems to sneak some peanut butter on a cracker at any time of the day and I have to say I am very partial to it too! So seeing 4 empty jars that needed washing up on the worktop the other day I realised that I was paying a lot of money for something I could easily make myself!
My first hurdle was finding raw peanuts not in their shells. I had to give up on the first supermarket I tried but then I found red skinned peanuts in the “world food aisle” of my local Tesco (and I’ve seen the same ones in Morrisons) which cost £1.19 for 500g. As a 480g jar of Whole Earth peanut butter cost me £3.17 recently I knew I was on to a winner!
The other peanut butter I also buy is by Meridian so taking my inspiration from their 100% peanut content, I realised that peanuts were all I needed! My family prefer the consistency of the Whole Earth peanut butter so I was able to make my One Ingredient Crunchy Peanut Butter to match this consistency whilst maintaining the zero additives of the Meridian
My next hurdle was what to make my peanut butter in! I mostly use my trusty old Braun stick blender for most blending which came as part of the Multipractic set I bought over 20 years ago. No good for this job so I decided to use the large blender attachment which came with it, you just clip the motor on. All was going well until the peanuts reached a claggy stage at which point there was a strange high pitched noise and the blade stopped whirring!
In a mild panic I then clipped the motor onto the herb chopper attachment and the blade in there span round so the motor wasn’t broken although it was starting to get quite hot. I then had to decant the ground peanuts (in 3 separate batches) into my herb chopper and eventually reached my goal of delicious peanut butter but with an extremely hot motor in my hand!
Next time I will dig out the food processor which I know is hidden somewhere in the garage which would have been a lot easier! (Note, since writing this post I now have a power blender which is the best thing to make peanut butter in).
So what did the family think of my peanut butter? Well I was barely able to take my photographs before the children were all over the jar scooping it out onto crackers. They absolutely loved it and I think it’s safe to say that I won’t be buying peanut butter any more! Hubby tried some the following day and also approved saying he preferred mine to the shop bought ones! What more can I say – go make some crunchy peanut butter and save yourself some money too!
I’ve made a couple of Instagram videos below where you can see the blending process!
Making some more of my One Ingredient Crunchy Peanut Butter so easy! https://www.fabfood4all.co.uk/one-ingredient-crunchy-peanut-butter/ #foodporn #foodie #foodblog #instafood #foodstagram #feedfeed #f52grams #yahoofood #buzzfeast #huffposttaste #foodbloguk #foodpics #homemade #foodbloguk #foodgawker #delicious #instayum #peanutbutter #peanuts #recipe #wholefoods #foodwriter #easy #easyrecipe #cheatday
For recipes using peanut butter you might like to check out the following:>
- Houmous with Peanut Butter – Fab Food 4 All
- Peanut Butter and Banana Gluten Free Wrap N Rolls – Fab Food 4 All
- Stir-fry Veggies in a Peanut Butter Sauce – Coffee & Vanilla
- Peanut Butter Oreo Milkshake – Foodie Quine
- Creme Egg Peanut Butter and Nutella Cake with Nutella Icing – Recipes from a Pantry
- Old Fashioned Nut Butter Biscuits – Kavey Eats
- Peanut Butter Cookie Brownies – Emily’s Recipes & Reviews
- Fat Elvis Brownies – Supper in the Suburbs
- No Bake Peanut Butter Cream Pie – United Cakedom
- S’mores Granola Clusters – Elizabeth’s Kitchen Diary
- Chocolate & Peanut Butter Flapjacks – Penne for your Thoughts
- Chocolate & Peanut Butter Cake – Sew White
- Carrot Cake Quinoa Truffles – Veggie Desserts
- Snickers Style Peanut Butter Milkshake – Munchies & Munchkins
- Vegan Peanut Butter Cheesecake – Nadias Healthy Kitchen
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One Ingredient Crunchy Peanut Butter
- 500 g Raw shelled peanuts I used red skin peanuts
- Pre-heat the oven to 180ºC.
- Spread the peanuts out in a single layer on a baking tray and roast for 15 minutes.
- Taste a peanut (carefully it will be hot) and if it doesn't taste like a roasted peanut carry on roasting for a little longer and taste again.
- Once the peanuts are ready, allow them to cool.
- Pop the peanuts into a food processor and blend until the peanut fragments are the size you'd like in your peanut butter.
- Remove a few tablespoons (amount depends on how much crunch you want in your peanut butter) and set aside.
- Continue blending the peanuts, stopping periodically to scrape down the sides (patience needed unless you have a high powered blender) until you achieve the consistency of peanut butter (having a little taste will confirm this too).
Finally fold in the peanuts fragments and place in a 500 ml sterilised jar.
- Store in a cool dark place.
Before you start:
Sterilise your jar/s by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave until the peanut butter is ready. Washed lids should be sterilised with boiling water and then left to drain (if they don’t dry in time I pop them in the oven once the jar/s have finished “cooking” and just run the fan to dry them off for a few minutes).