On some level, you probably already know that, sure, it's pretty easy to make your own peanut butter. But if you've never actually made homemade peanut butter, I don't know if you quite understand how truly, incredibly, ridiculously easy it really is. Peanuts, meet blender. Blender, it's go time.

Peanuts go through a few stages on their way to becoming spoon-able, spreadable peanut butter. At first the mix looks impossibly crumbly and dry in the bottom of your food processor, but let the blender go a little longer and it starts resembling actual honest-to-goodness peanut butter.





1 kg groundnuts (raw).
4 tablespoons olive oil/peanut oil.
4 tablespoons honey.
2 teaspoons salt.
Cinnamon (optional)
Paprika (optional)


Started off by blanching the nuts, this you do first by bringing water in a pot to a steady boil.

Introduce your nuts into the boiling water and let them boil for 1 minute, be careful here not to overcook the nuts.
When done with, strain the nuts of all the water.
Preheat your oven to about 175℃.
Go ahead and spread the nuts on baking tray,don’t you worry about crowding the tray.
Put it inside your oven and bake for 1 hour.
Be sure to check from time to time turning the nuts around for even roasting.
When done take them out of the oven and let them cool completely.
Now take the peels off your nuts.
You are done at this stage, however I took mine back to the oven for a further 10 minutes to achieve a darker smokier colour that I love on my peanut butter.
Divide this into two or if you have a powerful and enough blender you can do it in 1 batch.
Pulse your nuts in the blender until it starts to form lumps and begins resembling peanut butter.
Here introduce your oil, salt and honey.
Pulse further until smooth and consistent.
Scoop this up into a jar and seal.
It can be stored in a refrigerator for up to 3 months.
You can spice it up by adding cinnamon, paprika and other ingredients as you so wish.


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