I adore anything with peanut butter in it.
And I love making homemade peanut butter. In my first cookbook, Peanut Butter Comfort, there are 27 recipes for homemade peanut butter variations. But I’ll cheat on my beloved peanut butter for Sunflower Seed Butter. There’s a certain nuttiness, earthiness, and distinct flavor that’s unique and fabulous.
I made a hybrid using both sunflower seeds and peanuts, marrying my two favorite butters into one. It’s creamy, drippy, and velvety smooth. It’s nothing like the texture of most commercially-made peanut butters. I prefer to bake with those kind of classic peanut butters because they yield the best, fluffiest, and most consistent results in cookies and bars, but for eating straight out of the jar (who needs bread), nothing compares to homemade.
If you’ve never made peanut butter before, this post has step-by-step photos showcasing each stage the peanuts go through before turning into peanut butter. This post is similar using sunflower seeds. Most notably, make sure you have a full-sized food processor, put the seeds in first, and let them process for 10 to 15 minutes, or until you see the early stages of sunflower seed butter before adding the peanuts. While the food processor works its magic, go organize your closet, de-clutter your car, or find something outside that needs attention. It’s a loud, somewhat lengthy process and you don’t have to stand around babysitting it. Nothing ‘bad’ can happen by ‘over-processing’ and if anything, the longer the better an ultra-smooth spread.
It’s silky smooth with such rich flavors. Interestingly, the spread tasted better as time passed. It was good coming out of the food processor but a few days later, it was even better. And about a week later the flavors had married and mellowed, and the little bit I had left in the jar was heavenly. It’s so hard to resist dipping my spoon into the jar, over and over, until it’s gone.
Related Recipes
Homemade White Chocolate and Butterscotch Sunflower Seed Butter Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Homemade Peanut Butter (GF, vegan depending on type of peanuts used) The spread that started it all and one of the most pinned and my most popular recipes. Fresh homemade peanut butter is like nothing else, and there’s no comparison to storebought. Even the grind-your-own options at natural-food grocery stores are nothing like making it at home
Honey Roasted Butterscotch White Chocolate Peanut Butter (GF) – This peanut butter is one of my all-time favorites
Cinnamon Chip and White Chocolate Peanut Butter (GF) – If you like cinnamon, this is the spread for you. Sweet with a nice pop of robust cinnamon flavor
Homemade Cookie Butter Peanut Butter – A homemade spin on Cookie Butter or Biscoff Spread, made by blending peanuts with gingersnap cookies and cinnamon, which give the spread a slightly grainy texture, similar to the texture of storebought
Chocolate Peanut Butter Decadent, rich, and perfect for all of us who know that one of the most perfect flavor pairings ever is chocolate + peanut butter
