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
Yields: 2 x 250g jars
A: Roasted Peanuts
500g raw skinned peanuts
1½ teaspoons salt
40g brown sugar
2 teaspoons butter (softened at room temperature) or olive oil, optional
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.
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.
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.
4. Start grinding peanut mixture. Initially, it looks loose, dry and crumbly.
5. Continue grinding. Oil will ooze out and the paste starts to turn chunkier and heavier in texture.
6. When peanut mixture turns sticky, it will slowly transform into a thick paste.
7. Continue churning until paste becomes smooth and runny.
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.
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.
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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