There are 2 things I’ve been crazy about recently; peanut butter and basil. These 2 ingredients can make my day anytime. I added a spoon of peanut butter over a chocolate cupcake and the feeling of that which sticks to the roof of your mouth is so good. My first encounter with peanut butter was almost a year ago. I bought a jar to taste it but I didn’t like it at first. Later on, the taste grew on me and I started to love the feeling. But the thing that turned me off was the high amount of fat (and saturated fat) in the store-bought jars. Only after two jars, I decided to make my own.
I found that homemade peanut butter is as good as store-bought. Of course it didn’t have this very creamy texture but it was creamy enough to be spreadable with tiny granules of peanuts. It’s simple, healthy and cost-efficient too. I also found out that if you leave if a couple of days in the refrigerator the texture would change with time, and mine turned great.
Homemade Peanut Butter
Makes around 2 jars
2 kg raw peanuts
- Roast the peanuts until lightly browned
- Crush in the food processor until you get fine ground peanuts
- Keep the blades turning until you get a smooth paste (might take up to 10-15 minutes depending on the food processor you’re using. Be careful not to overheat the machine)
You can take out some of the crushed peanuts and add them to the paste later to get chunky peanut butter.
My variation: I tried roasting and blending peanuts with their skin on. I got a good butter with a darker color and tiny pieces of skin.
To my taste, this recipe is good. But you can add flavors to it. Try adding sugar, salt, honey or maybe chocolate.