This began as something of an experiment in search of peanut butter that I could enjoy without staring at the nutrition facts with guilt and wincing. I’d found myself swimming in wonderfully raw plump peanuts and decided to go ahead with making my version of homemade peanut butter that not only kept the ingredients to a minimum but also ensured that everything was easily available and immediately present at hand, which is why a blender works better than a food processor in this case because almost every house has a blender if not a processor.
The ingredients are few and wholesome which makes it so much better than shop bought ones which are jam-packed with hydrogenated fats, preservatives and stabilizers. Roasted peanuts, coconut sugar (or any sugar), salt and coconut oil (or any oil.)
I began by roasting peanuts which I did on a baking tray in a very low oven at 110º for about 20 minutes.
until they had changed colour from pale to rosily bronzed.
The only hard part is removing their skins which is easily done by shaking them vigorously or just rubbing them between your palms. Decant peanuts into a blender of choice and add sugar.
and salt. Give it a good whirr in pulses.
It isn’t a matter of seconds, it will take time, but keep pulsing until some peanuts are crushed, some turned to rubble and some still intact. Using a spatula keep mixing it about to ensure that nothing is stuck to the blade.
It might look like it’s not coming together, but it will. Keep mixing in long and short pulses, alternating with pushing and mixing the broken peanuts with the spatula until you see more crumbs than intact pieces of peanuts.
Add the oil and blend again.
You might get anxious because it doesn’t look like anything’s happening but suddenly the bottom part of the blender will show almost liquefied peanuts, and then you’ll know you’ve struck oil, except its butter and wonderfully delicious at that.
keep blending until you reach the desired consistency. This was still sort of chunky and a few long pulses later..
You’ll get a satiny smooth terracotta emulsion of warmth. All you need at this point is a clean jar to store this homemade peanut butter in.
Once upon a life, there was honey in it. Now there’ll be peanut butter.
Pour into a jar of choice and refrigerate. This turned out far more delicious than any store-bought ones and easy to boot, not to mention self-righteous and annoyingly healthy.
Peanuts: 370g (2 cups)
Coconut oil: 2tbsp
Coconut sugar: 1tbsp
Note- The resulting peanut butter will have a mild underlying coconut flavour to it, which is on account of coconut oil. If you do not like it then use any other oil of choice.
Recipe Instructions: Roast raw peanuts either on a gas stove or oven by placing in an oven tray and roasting at 110º for 20-25 minutes until they’re rosy and golden. Keep checking to see that they don’t burn.
Remove their skins and place in a blender along with sugar and salt and pulse for a few moments. Use a spatula to mix them in the blender to keep the peanuts from sticking to the bottom. Once most of them are crushed add coconut oil and blend again until desired peanut butter consistency is achieved. Pour into a clean jar and refrigerate.