Homemade peanut butter

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 indeed, 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 the 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 color 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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