Peanut Butter is one of the best things that ever existed. For me, a salty peanut butter is simply the best: it’s creamy and dreamy and satisfies both the need for a sweet as well as a savory thing.
A store-bought peanut butter stays unmatched. Nonetheless, a home made one is both healthier and equally satisfying – at least I know what is going into it, and it isn’t ten thousand chemicals.
Many people from stay-at-home mums to TV chefs have tackled the peanut butter method and one thing stays true: it’s easy.
So, below is the super simple way to do it – with pictures of each step so you know what you are looking for:
Step one: The Peanuts
I got those gifted from my aunt who was visiting Aswan: a beautiful monumental city in the south of Egypt and where one of the top crops harvested is highest quality peanuts.
Those were roasted and unsalted. The peel was removed by taking the peanuts a handful at a time between my palms and rubbing them gently and into the food processor
Step two: Now whizz it!
At first I buzz it on low, until I get it all crumbled
Now it looks pasty but still with lots of crumbled pieces.. so this only means
we reach step 3: keep on buzzing it.
As you continue the paste will turn into a ball.
Does it mean we are done here? No!
Step four: more buzzing
Now you see a paste that is rather more on the liquid side.
If you like a crunchy peanut butter, add more peanuts now.
At this point if you touch the processor jug from the outside you will feel it’s quite warm.
This is the outcome of the prolonged buzzing time that is heating up the peanuts to release their oils. That’s how you reach that liquid stage without adding any extra oil to the mixture.
Now add a tsp of honey and some salt to taste.. i like mine quite salty so I added about half a tsp, however most people like a rather sweet Peanut Butter so less works just as well.
To substitute the honey you could use golden syrup or stevia but definitely not sugar nor even powdered sugar.
To get a more creamy texture, some more buzzing -this time on high speed- is due.
And voi-la! smooth and creamy peanut butter right into your food processor.
Step 5: into a sterilized jar:
a thoroughly washed and sterilized glass jar is the kind of container you need for storing the mixture. You can keep it in your fridge for up to a week…. if it lasts
To sum up, here’s the list of ingredients:
- 250 gms Peanuts, roasted and unsalted.
- 1 teaspoon honey
- 1/2 teaspoon salt or less according to taste
- a sterilized glass jar