We go through a lot of peanut butter in this house. Since we don’t eat meat PB&Js are often the lunch of choice, and my daughter would pretty much eat a piece of felt if I put enough peanut butter on it. Her midnight snack of choice is a spoonful of peanut butter. We find the spoons in various places.
So in an effort to cut processed food from our diets, peanut butter was the next victim. It seems innocent and healthy enough, but it is packed full of salt and sugar, and a few other things I can’t pronounce. You can get natural peanut butter, but with a $50 a week grocery budget, I don’t want to spend 1/5th of that on peanut butter.
This week I bought a 52 oz can of Planters Extra Large Virginia Peanuts at Sam’s for $7.48. Ultimately I would like to use raw organic peanuts, but baby steps. I used agave nectar and almond oil that I had on hand, so I’m not 100% sure how much I paid for those things so I can’t give an accurate estimate on price. The peanuts alone come up to 12¢ per ounce of peanut butter, and the Skippy peanut butter we were buying in bulk at Sam’s is also 12¢ per ounce. For a natural peanut butter that would easily be double, so this is a significant savings.
This peanut butter is a lot tastier than store-bought, so I fear we will go through it even faster, but you can’t win for losing. I made 32 oz and store this in a canning jar in the fridge. If you don’t go through a lot of peanut butter, make a smaller batch because the shelf life on this will not be the same as store-bought. I made the 32 oz in two separate batches in the food processor because that many peanuts wouldn’t fit in the bowl!
- 6 cups peanuts
- 2 T agave nectar
- 1/4 C sweet almond oil
- Add peanuts to food processor 2-3 cups at a time. Process on high until the peanuts are all broken up, and the processor starts moving slowly. Add oil a little bit at a time until the peanuts starts moving smoothly. Process until they form peanut butter and transfer to container. Store in the fridge.