Wednesday, March 14, 2012

Peanut Butter

I am a pretty diehard fan of Smucker’s Natural Peanut Butter.  It doesn’t matter to me that Cook’s Illustrated gave it terrible ratings; I think it’s delicious, I appreciate it coming in a glass jar (if for no other reason than when you stir it, it doesn’t make that nails-on-a-chalkboard sound when the knife scrapes the sides), and I have wonderful nostalgic memories of eating it at my dad’s house on Stoned Wheat Thins as a kid.

It sounds nice to buy it in bulk, but it really irks me that none of the bulk options are salted.  I’ve also been warned that the bulk dispensers are very rarely cleaned, which grosses me out a little (not a lot).  Anyway- I have a food processor, so I thought I’d give salted peanut butter a go.

You will need

Salted Roasted Peanuts (about 2 cups) ($3.99 per lb, $3.99 x .64lb = $2.55)

Put your peanuts in the food processor and watch them turn from nuts to paste to butter.  If it’s too thick, you can add some peanut oil to thin it.
It starts out like this...

then turns to crumbs...

then into paste...

and finally peanut butter.

I didn’t thin it, and it was a little pasty.  According to the bin at Whole Foods these peanuts already had some soybean oil on them anyway.  Spencer had a great time watching it go around and around in the food processor, and really liked tasting the peanut butter, but I was unimpressed. 
Scooping it into the mason jar
Try It

$2.55 for about 1 ¼ cups, or $.26/fl oz

Buy It

$4.15 for 1 ¾ cups, or $.29/fl oz


Yes, it’s cheaper to make it.  Yes, I’m sure there are cheaper peanuts out there to make it with, too.  I still prefer Smucker’s Natural Peanut Butter, so for me, I’ll Buy It.  It was worth a shot, though.  (Update: Spencer loves the stuff so much that I have to say I'll Try It for him from now on!)
He was way more excited than I was.
 NEXT WEEK: Exfoliating Body Scrub!


  1. You may have stopped grinding too early. It takes a long time in the food processor to release all the oil and liquefy it. You can hear the difference: it starts slapping up against the sides as a liquid. I've been making it for 20 years using unsalted peanut butter stock from IY. I make it completely liquid (ie, creamy PB) then add nuts to make it crunchy. Also, you have to limit the amount you make at a time, because it's really hard on the food processor.

    I won't eat anything else, and I won't add anything to peanuts. Obviously my PB tastes are different from yours, but it's not too late for Spence!

  2. I think you're right, Lynn, on both fronts! I wrote this the day we made it, which was about a week ago, and now it's almost gone- Spencer loves the stuff. I'm going to have to change my verdict- Buy for me, Try for Spencer (and most people that aren't so particular to Smuckers!).