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Back to Basics: Peanut Butter

Make peanut butter on the fly with Yvonne Maffei’s recipe for a homemade spread.

How can something so simple not be made at home? Peanut butter is such a favourite food spread for kids (and many adults) that it’s a shame not to have it freshly made. It’s quick and easy to make and simple enough to make a jar a week and even pass some along to family and friends as edible gifts.


Makes about 1 ½ cups
• 142 g (1 cup) unsalted, roasted and shelled peanuts
• ½ tsp salt, or to taste
• 28 g raw cane sugar, or to taste
• 1½ cups peanut or safflower oil
In a food processor, pour the peanuts, salt and sugar. Blend until the nuts have been completely crushed.
Add the oil half a cup at a time, while continuing to blend, until you reach the desired consistency of peanut butter. For a crunchier peanut butter, add a few more peanuts and process them slightly, not until completely smooth.
Pour into a container that can be sealed tightly and store in the refrigerator upside down. When ready to use, turn over and use a fork or spoon to mix the oil back into the peanut butter. Keeps fresh for about two weeks.