By Yen Ling Chang
Making homemade peanut butter is a cinch. It involves just two simple steps – roasting and grinding. Freshly made peanut butter is great as a spread. Whip up some sandwiches: peanut butter, banana and celery. Or how about the classic combo of peanut butter and jam?
Total Time: 1 hour
Difficulty: 1/5
Cost: S$5.00
Yields: 2 x 250g jars
A: Roasted Peanuts
500g raw skinned peanuts
B: Condiments
1½ teaspoons salt
40g brown sugar
2 teaspoons butter (softened at room temperature) or olive oil, optional
DIRECTIONS:
1. Using an air fryer, place peanuts in the rotary cage. Cook peanuts at 200ᵒC for 12 minutes. The cage revolves during the cooking process, giving peanuts an even roasting.
*Note: To save some time, use raw skinned peanuts.
![air fryer](https://storm-asia.com/site/wp-content/uploads/2018/10/Drum-with-peanuts_Pix-1_YenLing_Oct-2018-W1.jpg)
2. Alternatively, preheat an oven to 175ᵒC for 10 minutes. After 10 minutes, spread peanuts on an oven tray to roast for approximately 10-15 minutes or until light brown. In between roasting, shuffle nuts to achieve even roasting.
![Oven roasting peanuts](https://storm-asia.com/site/wp-content/uploads/2018/10/Oven-roasting-peanuts_Pix-2_Oct-2018-W1.jpg)
Allow peanuts to cool down completely, approximately 40 minutes. To hasten the process, position a fan to blow directly at peanuts.
3. In a food processor (1,000 watts), combine roasted peanuts with ingredients B.
![Ingredients for peanut butter](https://storm-asia.com/site/wp-content/uploads/2018/10/Peanut-Mixture_Pix-3_YenLing_-Oct-2018-W1.jpg)
4. Start grinding peanut mixture. Initially, it looks loose, dry and crumbly.
![Crumbly ground peanut](https://storm-asia.com/site/wp-content/uploads/2018/10/Peanut-butter-loose-crumbs_Oct-2018-W1.jpg)
5. Continue grinding. Oil will ooze out and the paste starts to turn chunkier and heavier in texture.
![natural peanut oil oozes out](https://storm-asia.com/site/wp-content/uploads/2018/10/Peanut-butter-cumbly_Pix-4_-Oct-2018-W1.jpg)
6. When peanut mixture turns sticky, it will slowly transform into a thick paste.
![peanut biutter paste](https://storm-asia.com/site/wp-content/uploads/2018/10/Peanut-Butter-Rough-Texture_-Pix-5_Oct-2018-W1.jpg)
7. Continue churning until paste becomes smooth and runny.
![smooth peanut butter paste](https://storm-asia.com/site/wp-content/uploads/2018/10/Peanut-Butter_churning_Pix-5b-YenLing_Oct-2018-W1.jpg)
8. When peanut butter has completely cooled down, transfer to dry, clean jars which have been sterilised – simply rinse with hot water and let jars cool down. Adding butter or oil is optional as peanuts have a rich oil content. However, it yields a paste with a runny consistency which makes it easier to spread.
![Bottling peanut butter](https://storm-asia.com/site/wp-content/uploads/2018/10/Bottling-PB_Pix-6-_Oct-2018-W1.jpg)
9. Transfer filled jars to the fridge – it lengthens the shelf life of peanut butter by 2 months. The paste will thicken owing to the natural oil in peanuts. Apart from using it as a spread, it is also ideal in salad dressings.
![Bottling peanut butter](https://storm-asia.com/site/wp-content/uploads/2018/10/PB-in-Jar_Oct-2018-W1.jpg)
TIP: This recipe can be adapted for other nut butters e.g. almond, hazelnut, cashew nuts and pistachio. For bite, fold in some chia seeds.
TECHNIQUE: For a crunchy texture, set aside a handful of peanuts after roasting. Using a knife, chop nuts to the desired texture on a chopping board. Mix them into peanut butter mixture until well blended.
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Hi, what kind of grinder / food processor do you use?
Hi Karen, thank you for your query. A food processor/grinder with a 1000 watt motor is ideal for grinding nuts. Generally. a spice mill that’s used to grind hard spices into powder form is ideal. FYI, the machine used in this recipe is a Panasonic MX-AC400.