Five Island Sojourners

A blog about Homeschool, Cooking and Life in the Tropics

How to make Peanut Butter

on July 24, 2012

In our country, Skippy is the only imported version of peanut butter that we get on a regular basis– and the only one that is remotely palatable in my opinion.  The problem is that a processed version of lard is used to create the creamy texture. Yuck!  But when that lard is added to the peanuts and sugar???  Let’s be honest– it tastes delicious.  But does that mean it must pass these two lips? Only in moments of utter desperation.  I’m not one of those health nuts that would rather die of starvation than eat such an artery-clogging spoon-full of deliciousness.  But, I do try to make a healthier alternative available in our home so we can delight in the joys of peanut butter without keeling over from a heart attack at the age of 35.  That would be bad.

Another incentive for making our own peanut butter is that the regular sized can of Skippy– about 2 cups, costs around $4.50.  I ask you–Why?! Why?!  Why would I pay such an exorbitant amount to pollute our bodies?  One jar of homemade peanut butter costs about $1.50 on our island– so it fits within the parameters of Koko’s kitchen– healthy, affordable, luscious eating.


In light of this, I have perfected a simple process for peanut butter production.  We keep 4 jars of this stuff in our fridge at all times– a sugar-free version for me and a slightly-sugared version for the kids.

Here’s a photo of the glory:

Here’s how it goes:

*2 cups of raw, shelled peanuts (this can be confusing to the smartest of chefs, have no fear– they won’t have shells)
*1.5 teaspoons (or more if you like) oil such as canola, peanut or sunflower oil– any healthy oil will do.
*Choose a sweetener if you like: Sugar, Sucanat, Honey, Splenda, Maple Syrup, Stevia– as much as you like (we go for about 2 Tablespoons).  This is the glory of it all– you get to choose the ingredients, and you know what’s in there!

Preheat an oven to 350.  Toss the peanuts onto a cookie sheet.   Put them in the oven for 6-8 minutes, stirring every 2 minutes so they don’t burn.  You will need to watch the oven vigilantly because they are only perfectly-golden-brown for about 1 minute before they become overcooked.  When they are golden brown, remove them from the oven and allow to cool for 15 minutes.  Pop the toasted peanuts into a blender with the oil and whatever sweetener you want.  Blend it up for a long time– the longer you blend, the smoother and creamier it will become.

You’re done!!!  Eat, enjoy, repeat.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: