1. Put nuts in food processor.
2. Process on high. The peanuts will becomes crushed, powdery, a paste, a big dough ball, a gritty paste, and then finally a thinner peanut butter. Scrape down the sides if necessary.
3. Process until it is creamy and reaches desired smoothness.
4. If making crunchy peanut butter, add peanuts towards the end of the process so you end up with tiny pieces of peanuts in the peanut butter. If adding flavorings (like chocolate or cinnamon or vanilla) to pb, also add towards the end.
5. Store in an airtight container or jar. Will keep at room temperature for a week, or in the refrigerator for about a month.
nutrition: 1 tbsp = 1 serving: 107cal, 9.3g fat, 4.9g protein
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (19g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 12.9mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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