r/PeanutButter

Would it be silly to purchase 20kg of peanut butter to make the postage per kilo worth it? I mean, it'll get used... am I bring smartsy, greedy or a bit loopy?

I feel like they’d compliment each other well

Hi everyone!

I've been making my own peanut butter for a while now. I recently upgraded from an immersion blender to a full-size countertop blender, which should theoretically be more powerful, but it seems to struggle a lot with the peanuts and overheat or strain pretty quickly (the motor starts making a sort of stuttering noise after a short time).

Here's my current process:

- 500 g of peanuts, roasted in the air fryer for 5 minutes at 200°C (390°F)

- Let them cool for 30 minutes until lukewarm

- Blend in 30-second intervals, stirring between each interval and letting the motor rest for another 30 seconds

Last night, I really struggled to get the smooth, creamy texture I wanted, and the blender seemed to struggle pretty much the entire time.

Is there a reliable method for getting perfectly smooth peanut butter without putting too much strain on the blender? For example, a specific blending time and speed, followed by a recommended rest period?

Or am I underestimating how much the temperature of the peanuts matters? Would it be better to let them cool completely before blending, or does blending them while they're still warm actually help?

I'd appreciate any tips or advice, thank you !

My blender for information

Wild that reddit has a whole sub for peanut butter, but I'm here for it!

I've been making my own nut butters for some time, and it's glorious. There is somehow no separation when I make my own at home (maybe just because it doesn't last very long?). There is no bewildering SUGAR making it taste worse and hurting my health. There's the ability to experiment with spices/ingredients (usually led by my toddler wanting to throw some dried fruit or chocolate or cinnamon in, but he seems to have better taste than me!). And it's insanely easy... just throw them on a baking sheet, roast in the oven, then throw into a food processor. Or at least that's more than good enough for me.

I've made more non-peanuts than peanuts. But I found a good bulk peanut source. They have a raw peanut blanched option, and a raw redskin peanut option. I'm not sure which one to buy. I like that the skin has more nutrition in it, but see online that some people seem to say you have to remove the skins and should just buy blanched if making butter?

But then as a quick check, I looked up whether people said you had to remove the skins from hazelnuts and/or buy blanched hazelnuts in order to make butter... and indeed, they do. But I absolutely love AND PREFER hazelnuts roasted/ground up with their skins on, while also aprpeciating the health side of the skin.

Are peanuts the same way? I don't want an extra step of needing to remove skin, but I'm happy eating it with the skin so long as there's no wild health issues. Also perfectly happy throwing some baking chocolate in my food processor with the nuts if it's more bitter or whatnot than I'm used to.

So, peanut butter lovers: can I use raw redskin peanuts for roasting, or do I need to buy the blanched raw version? Is removing the skin necessary for health/toxicity reasons, or is it just a flavor preference that some will find worth the health benefits?