Homemade Peanut Butter
The nuts can be roasted in advance and stored. When you make the butter, the food processor needs to be working for about 10-12 minutes, so best to make it when you are in the kitchen doing other things, so that you can keep an eye on it.
Servings Prep Time
1small jar 20min
Cook Time
20min
Servings Prep Time
1small jar 20min
Cook Time
20min
Ingredients
Instructions
To Roast Peanuts:
  1. Preheat the oven to 175C (160C fan).
  2. Spread out the peanuts on a large baking tray, ensuring they are in one single layer. Roast in the oven for 20 to 30 minutes, stirring them halfway through cooking to ensure they roast evenly.
  3. They are done when you can skin peels of easily when rubbed. Once done, take out and let them cool a little.
  4. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from the peanuts, spin the salad spinner until the skin has been separated from the peanuts.
To make the peanut butter:
  1. Place the peanuts, into the bowl of a food processor. Process on low-medium speed for about 3 to 4 minutes. Scrape down the sides of the bowl.
  2. Place the lid back on and continue to process for another 8-10 minutes, with a few breaks so that the machine doesn’t get overworked. Once the peanuts start looking like a shiny paste, albeit a bit rough, add 1 tablespoon of oil and the salt. Process and then add the honey if using. The honey will make the butter seize a little, so add the second tablespoon of oil if needed.
  3. Place the peanut butter in an airtight container and store in at cool room temperature, or in the refrigerator (it will harden) for up to 2 months.

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