11 November 2012

Homemade peanut butter


Gosh, has it really been THAT long? It appears to have been just about forever since my last post, but a visit to the Country Living Christmas Fair this morning has put me in a crafty-Christmassy mood and I'm jam packed with ideas for new products to rave about, and new crafty things to have a bash at. 

However, to get myself back on the blogging horse, and as it's getting all dark and cold outside, I'll plump for something quick, easy and comforting to start with. Homemade peanut butter. 

I'd never made this before last weekend, but I have absolutely no idea why. Granted, we do struggle a little bit with peanut butter in our house - an open jar is pretty much an empty jar, so its "healthy" properties are mostly swamped by the sheer volume consumed. But if you make it yourself, well, that's so worthy it has to be good for you, right? And it could not be easier.
 
The recipe is easily tweakable depending on your taste, but I like peanut butter when it's quite soft with a bit of a salty hit, so that's what I made.

Homemade peanut butter
Makes 1 small jar

200g peanuts (I used raw, but if they're already roasted/salted, you can miss out those steps)
2-3 tbsp sunflower oil
Sea salt

If they're not already roasted, spread out the peanuts on a shallow tray and at 160C for about 10 - 15 minutes. Leave them to cool a bit then blitz them in a food processor with 2 tbsp oil. There will be an almighty racket at first, but just keep the motor running and eventually you'll start to get a paste. Add a little more oil if needed to get the consistency you like. If you haven't used salted nuts, add a pinch of sea salt and blitz again. Taste and add a little more salt if needed. 

Decant into a jar and try not to eat all at once.  

ps - if you haven't tried it, you must try peanut butter on toast with cucumber. My Dad introduced me to the idea, and it's a revelation!

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