For everyone who can’t get their kids to break away from Skippy or Jif. To all who can’t get used to the taste of plain, natural peanut butter. To each person who doesn’t want to struggle to spread homemade creamy peanut butter onto a piece of toast. This recipe is for you! (And for me, because while I love homemade, natural peanut butter – I can’t get enough of this new recipe!)
You’ve read the ingredients in Skippy and Jif, right? Unreal. Literally. It does have some peanuts in there somewhere, but it mostly has hydrogenated oils and high fructose corn syrup. Poor Peter Pan. I doubt he wanted his good name tarnished like this.
And now, to replace that popular grocery store item, I bring you this completely real food, non-hydrogenated, nothing scary, all natural, wonderful, spreadable, smooth, creamy, delicious peanut butter.
The first day I made this, I licked so many spoonfuls I lost track of trips back and forth to the kitchen. After one such trip to the kitchen, once I finished what was on my spoon, I actually found myself sucking the life out of the spoon, apparently in hopes that more of the deliciousness would secrete out of the metal? Then I realized what I was doing and went back to the kitchen for another spoonful. Someone just bring me the jar!
I was not alone. Matt and the kids acted like this was candy. Maybe we’ll make it into a sandwich someday, but for now, we’re getting our protein fix one spoonful at a time. Ah-mazing. Here is the recipe already:
Super Creamy Peanut Butter
- 1 cup natural peanut butter (tutorial link below)
- 4 Tablespoons palm shortening
- 1 - 1 1/2 Tablespoons real maple syrup
- ¼ teaspoon sea salt
- In a medium saucepan, melt and stir together all four ingredients until smooth and creamy.
- You can make this more or less sweet by adding more or less maple syrup.
- Pour mixture into a pint sized jar.
- Chill until thickened (about 2 hours).
- Spread on a sandwich, eat with a spoon, eat with a spoon, eat with a spoon, or eat with a spoon.
Wondering where to get Palm Shortening? My favorite source is Tropical Traditions. Spectrum brand Organic Vegetable Shortening (which is made with 100% palm oil) is also good, and can be found at Amazon, or health food stores. Just do not use regular vegetable shortening (like Crisco) – otherwise you’re right back at the not-so-good-for-you peanut butter.
Over the weekend, I made about 8 cups of this peanut butter. I figured my food processor was already messy, my palm shortening was already out, so why not make this effort worth my while? I now have 4 pint sized jars of this peanut butter in my fridge. Well, 4 pints minus several dozen spoonfuls.
Alright – what do you think? Will your family love this?? (The answer is yes.) What kind of peanut butter do you like at your house?