Homemade peanut butter recipe

Whether you like it creamy or crunchy, this peanut butter recipe is sure to please the whole family.

This will come as no surprise to nutritionists, but peanut butter was originally sold as a health food — which indeed it is, being an excellent source of protein, fibre and B vitamins.

Unlike today, when peanut butter is a staple of most average households, in its early years, it was mostly eaten by wealthy folks who frequented health spas.

Using ground peanuts as a food spread can be traced back to early Native American and African peoples, but for the modern face of marketed peanut butter, you find a name usually associated with another product: cereal.

John Harvey Kellogg of Battle Creek, Michigan, was granted the first U.S. patent in 1895 to process peanuts.

This North American staple can really eat up your budget. Surprisingly, peanut butter is not only cheaper to make at home, but healthier too.

Some people love smooth peanut butter, others love the chunky style; follow these instructions to make whichever types suits your preference.

Makes 250 grams (one cup)

• 1 kg (4 c) shelled, salted dry-roasted peanuts
• 15 ml (1 tbsp) plus
• 5 ml (1 tsp) safflower or other mild-flavoured vegetable oil

• Using a food processor or blender, and working in batches, process the peanuts and the oil until the desired consistency is reached.
• Stop and scrape down the processor container sides as needed.

• Using a food processor or blender, coarse chop about 1/3 of the peanuts; set aside.
• Working in batches, process the remaining peanuts with the oil until the desired consistency is reached.
• Scrape down the processor container sides as needed.
• Stir in the chopped peanuts.
• To store either peanut butter, scrape it into a clean container with an airtight lid.
• Store in the refrigerator for up to one month.
• If the oil separates, simply stir the peanut butter well before using.

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