Homemade peanut butter

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make peanut butter at home? Very simple. To do this you only need three ingredients from the list. You can take peanuts that have already been peeled, roasted, salted or unsalted. If you take salted peanuts, then salt should be excluded from the ingredients. Instead of sugar, you can use powdered sugar. You can add more sugar to your taste.

2. STEP 2

   

   My peanuts are fresh, unshelled, so the first thing I need to do is roast and peel them. You can fry in a dry frying pan with constant stirring over low heat or in the oven. If you choose the second method, then pour the nuts onto a baking sheet in one layer and place in an oven preheated to 150°C for 25-30 minutes, stirring occasionally.

3. STEP 3

   

   The husks on the nuts should darken and the nuts themselves should take on a golden hue.*

4. STEP 4

   

   Remove the nuts from the oven and let them cool. After which you can easily separate the kernels from the husk.

5. STEP 5

   

   Place the peeled peanuts in the bowl of a blender or food processor, add sugar and salt (I have a small blender, so I put half of it) and start blending.

6. STEP 6

   

   First, you get fine nut crumbs. As you whisk, these dry crumbs will begin to moisten as the peanuts release oil and clump together. Periodically stop whisking and scrape the mixture from the sides of the bowl with a spatula so that it returns to the bottom.

7. STEP 7

   

   Continue whisking until the peanuts turn into a paste. The mixture will heat up and even more oil will be released, making the mixture thinner and more homogeneous. If the blender gets too hot while blending, turn it off and let it cool slightly. Then continue grinding the nuts to the desired consistency.

8. STEP 8

   

   When I started to get a homogeneous dense paste, I added the second part of the nuts and continued to beat until completely smooth.

9. STEP 9

   

   The peanut butter is very hot and turns out almost completely homogeneous with minor inclusions of fine, fine nut crumbs.

10. STEP 10

    

    Transfer the peanut butter into clean, dry jars with a lid and store in the refrigerator for up to 4 weeks. Bon appetit!

Comments on the recipe

NatalyaLy

04.11.2023

4.7

I saw this recipe and remembered the peanuts, which had been lying around for a long time and were waiting in the wings. I fried it in a frying pan in small batches. It happened quite quickly. My son helped remove the husks from the nuts. Their number at this stage decreased slightly))) When I was making the paste itself, I was very worried about the blender. It gets really hot! The pasta turns out tasty and filling. Can be spread on cookies. I just don’t know if I’ll dare to do it again, since I’m not confident in the endurance of my technique.