Better to be safe. I found this recipe for making your own peanut butter. Experiment with cashews, almonds, macadamia, and other nuts too.
- Spread raw in-the-shell peanuts evenly on a cookie sheet. Bake in a preheated 350 degree F oven for 15-20 minutes, stirring often.
- When peanuts are done, the shell will be brittle, and the "skin" will slip off easily. They'll be light brown with a roasted flavor.
- Place 1 cup of freshly roasted/shelled/de-skinned peanuts into a blender or food processor. Turn on machine and while it runs, drizzle about 2 tablespoons of peanut (or canola) oil through that opening at the top. Rule of thumb: 1 cup of Virginia peanuts + 2 tablespoons of oil OR 1 cup of Spanish peanuts + no oil.
- Add a dash of salt (to taste). Process until you get the desired texture (crunchy or a little bit longer for smooth).
- Alternative: add a little honey, molasses or chocolate syrup for a different taste
- Store any leftovers in the refrigerator. Note that it won't last very long because it has no preservatives so try to eat within a couple of days. The oil may/probably will rise to the top so just carefully mix it a little before using.
- NOTE: It will feel a little less dense and taste differently than what you get at stores, but that's because it doesn't have all of those heavy shortening oils and preservatives.
Nut butters are a great way to get protein. They have lots of nutrition with vitamins and minerals. Keep your nuts (and seeds and peanuts) in the freezer until ready to roast, shell and make into nut butter.
This is a great way to get peanut butter that you're pretty sure is free of contaminants. To be 100% sure, grow you own peanuts and nuts!