Home Made Peanut Butter- 3 Versions!

Peanut butter is an absolutely American condiment thanks to none other than George Washington Carver. It is the perfect addition of a sandwich, and of course it pairs amazingly with chocolate. Why rely on store-bought peanut butter, though? Why not make some at home and know exactly what's in it?
It turns out making homemade peanut butter is pretty simple, but I also wanted to go ahead and make it shine! How could you get that great smooth texture with a hint of saltiness we've all come to love? What other additions could you throw in to enhance the flavor?


Ingredients

PLAIN PEANUT BUTTER

• 2 cups raw peanuts
• 2 teaspoons salt
• 1 1/2 teaspoons honey (optional)

ROASTED PEANUT BUTTER

• 2lbs in-shell raw peanuts
• 2 tablespoons peanut oil
• 1 to 2 tablespoons kosher salt

CHOCOLATE PEANUT BUTTER

• 2 cups raw peanuts
• 1/2 cup dark, unsweetened cocoa powder
• 1 1/4 cups powdered sugar
• 1/4 teaspoon salt
• 3 tablespoon peanut oil

Directions

PLAIN PEANUT BUTTER

1. Place the peanuts in a food processor and process for 1 minute. Use a spatula to loosen the mixture from the sides of the bowl. Process for another 3-4 minutes.
2. Transfer the mixture to an airtight container, cover, and refrigerate between uses.

ROASTED PEANUT BUTTER

1. Preheat the oven to 350F. Rinse the peanuts under cool water to remove the excess dirt. Pat dry and place in a large bowl. Toss the peanuts with peanut oil and salt until well coated.
2. Place the peanuts on baking sheets, spreading them out over a single layer. Roast in the oven 30-35 minutes, rotating the pans halfway through cooking. Remove the peanuts from the oven and let them cool slightly.
3. Remove the peanuts from the shells and discard the shells. Skin the peanuts and place into the food processor. Process for 1 minuted, scrape dow nthe sides of the bowl, then process for another 2-3 minutes.
4. Transfer the mixture to an airtight container, cover, and refrigerate between uses.

CHOCOLATE PEANUT BUTTER

1. Heat the oven to 400F. Spread the peanuts evenly over a cookie sheet and roast until they darken (about 10 minutes).
2. Transfer the peanuts to a food processor and grind them for about 5 minutes. Scrape the sides as needed.
3. Add the cocoa, sugar, salt, and two tablespoons peanut oil to the food processor and continue to process for about a minute. Taste, and add more salt if needed. Add the last tablespoon of oil if the consistency becomes too thick.
4. Transfer to an airtight container, cover, and refrigerate between uses.