Making your own peanut butter is so easy and yet so rewarding – I would recommend it to anyone looking who gets through inordinate amounts of peanut butter and wants to reduce the amount they have to buy. This can be made in large batches (I put mine in old 1kg peanut butter tubs) and lasts for a lot time (or not, if you’re anything like me).
I find most recipes on the internet recommend blanched peanuts, peanut oil and honey, but unless you really enjoy ‘Skippy’-style peanut butter, ditch the honey. Vegetable oil works fine – the roasted peanuts is where all the flavour comes from anyway, and using peanuts with skins on gives the peanut butter more texture (not to mention nutrients).
- 1kg peanuts (you can use blanched if you prefer a smoother texture, but I like redskin peanuts, or a mix)
- 2 tbsp Vegetable oil
- Pinch of salt
- Preheat oven to 200 degrees C
- Pour the peanuts onto 2 baking trays, ensuring they are are evenly spread out. Cook for 10 – 12 minutes.
- Check the peanuts after about 6 minutes and give them a stir to ensure none get burned (this can happen very suddenly so watch out!).
- When they are cracking and browned, remove them from the oven. The longer you cook the easier it will be to get a smooth nut butter, but you don’t want them burned or it ruins the taste.
- Carefully pour 75% of the nuts into a food processor (if you want crunchy peanut butter, otherwise add them all) and blend for around 5 minutes until it is the consistency of couscous.
- Pour in the oil and salt, mix around the blended nuts and blend for a further 5 minutes, or until smooth. If need be, add some more oil.
- To make crunchy peanut butter, now add the remaining 25% of the peanuts and blend on a low speed until they are roughly chopped – this should take less than a minute.
- Spoon out in to a jar and you’re all done! Enjoy 🙂
If you decide to give this recipe a go, don’t forget to tag me on Instagram so I can see!