DIY Peanut Butter

Do you love peanut butter? I know, what kind of question is that? But there are, actually, believe it or not, some people who don't like it. And there are, of course people who are allergic, but they can't help that. I come from a family where peanut butter is worshiped for the creamy, flavor-boosting, majestic spread that it is. I could eat it every day, by the spoonful. I love it in smoothies, on toast, with apples, in my desserts, you name it, I want it. My husband isn't crazy about it, so, of course, we stare at him, wondering if this insanity is contagious.
My kids also love it. If I leave the peanut butter out on the counter they make themselves peanut butter 'spoons'. AKA dip the biggest spoon you can find in the jar and eat until you put yourself into a blissfully deep sleep where visions of Mr. Peanut dance in your head. (Hopefully he will be wearing more than a top hat and monocle).
I honestly have never thought of making peanut butter myself. I don't know why. I think of everything else, wondering how much better it would taste when made at home. I just always thought it might mess something up. It won't be smooth and creamy, it will taste bland, or oily like the natural one from the grocery store. Then, I saw something about making it. Honestly, I can't even remember where, now, but it stuck in my head. I couldn't get it out. That and Mr. Peanut. Seriously, at the least somebody could get that guy some pants.
A few weeks later, I decided to try it. I bought some peanuts, whizzed them in the food processor, added salt, sugar, and oil. It was pretty good. Next time, a few changes, and this last time a few more. I added honey instead of sugar, because the sugar left a grainy texture. I processed them longer so they would be creamier. All said and done, if you have five minutes you can make yourself some peanut butter. With only four ingredients, not fifteen that you can't pronounce. Interested?

DIY Peanut Butter
2 cups peanuts
1 teaspoon salt
4 Tablespoons honey
2 Tablespoons vegetable oil

1. Combine ingredients in a food processor.

Blend.




Blend.

Blend.






Blend.

Don't burn out the motor on your food processor.


Store in the refrigerator.

Peanut Brittle

One thing that I would say I cannot make is candy. My mom is an excellent candy maker and she makes dozens of different types of candies, including knock-offs of popular items like twix bars, altoid mints, etc. I tried to make peanut brittle a couple of years ago. It was nasty. The first batch tasted like baking soda, and the second batch I burned.
I guess I am not very persistent when it comes to food. If I make something twice and it doesn't turn out it usually ends up on the back burner (figuratively). I may return to it later, but I usually don't keep trying. I don't like wasting food and I don't like eating things that didn't turn out so that sort of puts me in an awkward spot.

So, recently, I had a change of heart and decided to try peanut brittle again. It turned out perfect. I made another batch. This too, was perfect. I made a third batch. I burned it. Ah, well....what can you do?

This peanut brittle recipe was from my mother, who, in turn, got it from her mother. I made a few alterations (doubled the salt, reduced the peanuts, and rewrote the recipe so I could better follow it) and voila-there you have it.
Also, you can use this recipe to make any single nut brittle, or combine leftover raw nuts you have on hand to create your own mixture. Feel free to sprinkle chocolate chips on the top after the brittle has cooled for just a minute or two, and spread them around. You can top with chopped nuts or dried fruits, coconut, etc. You get the idea.

Peanut Brittle

2 cups sugar
1 cup corn syrup
1 cup water
1 1/2 cups blanched raw peanuts
1 teaspoon salt
1 Tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Spray one large or two medium size baking sheets with non-stick cooking spray.
In a large pot heat sugar, corn syrup, and water over medium high heat. Bring to a boil, stirring. Add nuts and salt and continue to cook until mixture reaches 300 degrees (hard-crack stage). This will take about 15 minutes, so be patient and keep stirring to keep the peanuts from burning. (Once it begins to brown test it in a cup of ice water until it reaches the hard-crack stage). Remove from heat and add the butter, baking soda, and vanilla, vigorously whisking while adding. Be sure to thoroughly mix.

Pour mixture onto prepared baking sheet(s). After it cools, lift off of pan and break into pieces. Store in an airtight container. Tightly stored brittle will keep for at least one month.

Note: for candy making, neither me nor my mom use a thermometer (gasp!) If you have a cup of ice water sitting next to the stove, and a small spoon to fish out the test results, you can have consistent results with candy. Simply drizzle a bit of the hot mixture into the ice water and fish it out as soon as it has cooled. Try it. Brittle is ready when it is brittle, or in the 'hard-crack' stage.