I should try this! I think I might have a fat intolerance, need to go to a GI, but I havent found a good added fat free PB.No, I know they ate them. I would make peanut butter for her, and walnut butter for him, as walnut is the nut lowest in oxalic acid. But even that isn't worth the risk right now.
Ok, here is how I make peanut butter in my food processor.
1 lb of dry roasted peanuts (I use unsalted, but that's just me)
1 tablespoon ground cinnamon (I don't even measure this; I like a lot)
1/4 teaspoon ground cloves (I do measure this; a little goes a long way)
Approximately 1/8-1/4 cup honey
Dump the peanuts in the processor bowl. Sprinkle the cinnamon and clove over. Process until it turns to peanut butter, anywhere from 3-5(ish) minutes. You can stop here if you want. It's really good, just not sweet.
Drizzle the honey around the bowl. Process some more and watch the PB solidify before your very eyes! It goes from butter to thick paste in a minute or less.
Get out your patience. Keep the processor going until it's back to being butter. Depending on how much honey you put in, this could take 10 minutes (a little honey) to 20 minutes (a lot of honey).
The butter will be very warm by the time it's done. It will also be pretty soft, so you may need to store it in the fridge.
I used to put everything, including the honey, in at the beginning. It sometimes took 40 (!) minutes to make butter!
I have made almond and cashew butters this way too, or mixes of nuts.