Piglet buys a package of salted peanuts regularly as his snack. Recently he had suggested toasting raw ones. I have raw ones readily available in my pantry.
Why don’t I make homemade peanut butter too?
Ingredients
Peanuts
Roasted Peanuts Recipe
(Adapted from Peggy Trowbridge Filippone)
Method
1. Place one layer of peanuts on the baking tray
2. Roast peanuts for 10-12 minutes 180 °C
3. Leave it to cool for 10 minutes
Store it at room temperature up to 1 month or in fridge up to 6 months.
Removing skin off peanuts
After that, I used my hands to rub the roasted peanuts and sieved it. That took about 1-2 hours, quite time consuming.
Actually for half the batch of roasted peanuts, I used the food processor instead of my hand. As a result it was powdery and the peanut had split into two. It was the batch for peanut butter anyway.
Peanut Butter Recipe
(Adapted from Emma Christensen)
Apparently it works better with a food processor or a high powered blender. It means that my blender just won’t do.
Blend toasted peanuts (skin removed) using a food processor. For the first few minutes, it was just oily peanut bits stuck to the sides of the food processor. After that the nut bits fell to the centre and blended evenly. Then it started forming a thick paste.
Yay!
The texture is really thick like a paste. Make liquid by adding oil.
Taste wise, it is nutty but bland. Flavour can be enhanced by adding salt and sugar.
Store it in the fridge up to 6 months.
Now I make keto peanut butter cookies with the homemade peanut butter.