Peanut butter is one of my favourite things in all the land.
It used to be a treat when I was younger. It wasn’t the cheapest thing to get hold of in Spain back then, so we only had it occasionally.
But since moving to England, peanut butter has become a staple in my diet. Especially since I moved to London four years ago!
When I was living in my teeny single room, I used to have it for dinner on days when I couldn’t be bothered to cook (which was embarrassingly often). No toast or anything, just a spoon and a jar of nutty goodness.
Nowadays I mostly have it for breakfast in the mornings. It’s perfect drizzled over crunchy toast, or spooned into porridge and topped with banana. I also love it mixed into Thai stir-fries, sharp salad dressings or fruit smoothies.
To be honest, I probably eat more peanut butter now than ever before. But I’ve stopped buying it. The title of this post is a huge giveaway, but I actually started making my own peanut butter this year and I don’t think I’ll ever go back.
Unnecessary? Probably. Fun? Kind of. Delicious? Yesssss.
Yep, you’re gonna need a food processor for this one guys!
There probably is a way to make peanut butter without one, but if there is, I haven’t found it yet.
Our was a Christmas present for Gary from his brother, but I’m pretty sure I’ve been using it more than he has! It’s one of my favourite kitchen appliances at the moment, and I use it at least once a week to make up batches of this peanut butter. (This is the one we have. It comes with a blender attachment too, which is super handy!)
Honestly? This is probably the easiest, simplest, most unnecessary recipe I’ve ever (or will ever) post on here. I’ve actually been debating whether to even publish it at all.
But (still being honest) I basically just want to show of the photos, because I’m stupidly proud of them. Yay for daylight and reflectors and Lightroom!
The “recipe” literally involves three simple ingredients and turning the food processor on. It really is that easy.
It creates a really liquid-y peanut butter which I LOVE. The suuuuper smooth and drizzly texture makes it very easy to spread on toast, and that suits me just fine.
However, if you prefer your peanut butter crunchy, just crush an extra handful of peanuts with the flat part of a big knife and stir it through the jar at the end.
HOME-MADE PEANUT BUTTER
250g unsalted dry roasted peanuts
1 tbsp groundnut or sunflower oil
1 tsp sea salt
1. Put the peanuts and oil in a food processor. Pop the lid on, and let it run on medium power for about 10-15 minutes (this will depend on how powerful your processor is!)
2. The peanuts will be crushed, then clump in a thick paste (see below), then emulsify into a grainy liquid. Once it hits this stage, pause the processor and add the salt. Switch it back on again, and let it continue processing until it becomes a smooth, thick liquid.
3. Sterilise a 500ml jar, then pour in the peanut butter. Store it in the fridge if you like it firm, or in a cupboard if you prefer it drizzly.