Homemade Local Crunchy Peanut Butter

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Get this: two pounds of raw peanuts are only $4.50 at the farmers market. Unfortunately, the peanut farm that also makes peanut butter does not make crunchy peanut butter. They must be mad. But, we do love their peanuts, so we can’t hold it against them. After L did a little math, we realized we could make 24 ounces of local, crunchy peanut butter at roughly half the cost of our commercial peanut butter. We are all about going as local as possible, and we are also all about being as frugal as possible. That’s a win win win if we ever saw one.


2 pounds raw peanuts (that’s about 4 cups)

kosher or sea salt, to taste (if you like salty peanut butter, which you should)

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1. Preheat oven to 350*F/176*C. Spread the peanuts on a silpat or parchment paper lined baking sheet. We roasted our peanuts for 40 minutes, stirring halfway through the process. If you do not like dark roasted peanut butter, roast for only 30 minutes.

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2. After your peanuts are roasted and toasted, allow them to cool slightly before pouring them into a food processor. Pulse a few times until the peanuts are chopped but still chunky. Remove a 1/2 cup to 3/4 cup of chopped peanuts and place in a large bowl for later. *You can skip this part if you prefer creamy peanut butter. But please don’t tell us that. We will judge you for your poor peanut butter choices.

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We couldn’t fit all of our peanuts in the food processor at the same time. Definitely a happy problem to have!photo 1 (32)

3. Add in 2 teaspoons of salt (if you like it like that) and continue running the food processor until smooth and creamy. The peanut butter will go through several stages of peanut-y-ness before it finally starts to look like real peanut butter. Don’t worry, this is normal. The whole processing part will take about 2 minutes.

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4. When your butter is ready, scoop it all out and place in the bowl with your chopped peanuts. Stir until fully combined. Move to jars and allow to cool completely before putting the lids on. Store your peanut butter in the cabinet (if you eat it as often as we do) or in the fridge (if you need it to last indefinitely).

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Obviously, the only thing left to do is to make a delicious waffle to smear our freshly made peanut butter on. We threw some organic dark chocolate covered almonds in the batter, fried up some bacon, and coated our peanut butter in maple syrup. What a breakfast!

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  1. Pingback: No Bake Cookie Inspired Waffles (GF) | thecooperwives

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