Have you ever made your own peanut butter? I just did. That’s because we’re featuring a nut-butter recipe this week. And, after slaving over the hot food processor for five minutes (it’s really easy), I’ve come up with some don’ts for you. I’m no gourmet cook, you see. I’m more of a, um, kitchen experimenter.
Keeping that in mind, when making your own peanut butter:
- Use the last of the peanuts if you’re using the preroasted, salted kind. Or at least make sure you don’t get all that salt from the bottom of the can. Your tongue will shrivel up. (Next time, I’m getting the raw kind and baking them in the oven as directed. I just happened to have some roasted ones on hand, OK? Don’t judge.)
- Put sugar in it. Sure, the recipe doesn’t call for it, but I wanted to try it since most people are used to sweetened peanut butter. The sugar cut the rich nutty taste. The result was more bland and not as satisfying or mouth-watering. This coming from a sugar fiend.
- Expect a completely creamy texture. I think the best way to describe mine is grainy. It’s still delicious, but if you get it creamy, I’d love to hear how.
- Be afraid of putting olive oil in it. The recipe calls for olive or vegetable oil. I went with extra-virgin olive oil, and it didn’t affect the taste—at least from what I could tell. It only took a couple of teaspoons.
Finally, one do: Expect a savory, scrumptious result. (My results are pictured at the top.) Man, it’s good.
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Leigh Ann Otte is the managing editor of MyFamilyDoctorMag.com and a professional writer. This information is not meant to be individual advice. Please consult your doctor for that. See our disclaimer here.
Tags: healthy recipes