Homemade Crunchy Peanut butter

Why buy a jar of peanut butter for 5€ when you can buy a bag of peanuts for 60cents and make your own? Oh and make your own without preservatives, added processed sugar and that actually tastes like peanuts. Let me show you how and I promise you it will challenge every peanut butter you have ever bought and redefine your shopping list going forward.

I am all about enjoying the small things in life, but in a healthier and cheaper way. Why eat something that gives you nothing but immediate pleasure (for all of 5 seconds) and turns your body into a negative spiral of excessive fats and unwanted additives. That’s what peanut butter from the supermarket will do. I don’t even think it uses 100% peanuts for the texture and flavour! Further more, why desire something that you don’t know how to make yourself (within range - I cant make sushi for all I can try but crave it all the time).

Peanuts are actually good for you (in small portions). They are the one nut that holds the most fat and calories but they are also great for increasing protein and natural fat levels in your diet. When salted, they are also extremely delicious. It’s a win-win in moderation, no?

This easy homemade peanut butter can be made by anyone, with or without a high speed blender. I sometimes even use a very sh** hand blender which does the trick just fine. You do need a blender though (whatever form it maybe) because there is no way to grind the peanuts down to a smooth constancy any other way.

I want to show you how you can create the easy and globally desired spread, peanut butter, out of just a few cupboard staples and it will no doubt save you money and make what you put into your body nutritious and naturally delicious. Here’s how…

xx

Cecile

Homemade Crunchy Peanut Butter

Ingredients

3 cups raw unsalted peanuts

1 tsp sea salt

1/2 -3/4 cup canola oil

1/2 tsp vanilla

1 tbsp honey or maple syrup

Method

Line a baking tray with parchment paper and heat the oven to 180℃. Spread the peanuts evenly over the tray and bake for 3-5 minutes, mix and bake again. Do this until they turn a light golden brown and begin to become fragrant. Turn the heat off, remove from the oven and leave to cool. *

Once the peanuts are cooled, tip them into a food processor or blender. Blitz on high for 3-4 minutes or until the peanuts are completely ground. Add the vanilla, syrup, sea salt and oil, blitzing on high again until a paste forms. If you want very crunch peanut butter, turn off before everything is ground and for very smooth, pulse until smooth and without lumps.

Pour into a jar and keep refrigerated for up to 2 weeks.

*Note; if you are using pre-roasted peanuts, skip this step.

Now, I ask again - do you choose a 5€ jar of peanut butter or the 60cent version instead?