Peanut butter is one of those things that is actually ludicrously easy to make if you have the equipment (a food processor). I’m very fussy with my peanut butter (I buy mine in bulk from Pip & Nut in the UK and lug back 1kg tubs in my suitcase), and I know friends who also hate the stuff they find on the shelves (especially here in Bahrain). So, want a processed sugar-free, preservatives-free, all-natural peanut butter? Keep reading.
- 250g shelled peanuts
- 1-3 tbsp maple syrup (optional, I use 1 1/2)
- 1 tsp salt
- Place the peanuts in a tray and roast them gently in the oven at 170C for 6-8 minutes
- De-skin as many of the peanuts as possible, either individually or by rubbing them between a dishcloth
- Pop the de-skinned peanuts into a food processor and add the salt and maple syrup
- Blend for 2-3 minutes at a time, stopping to scrape down the sides. Do this for a total of 10-12 minutes for a creamy nut butter.
My top tip is to keep blending when you think you’re done! That’s how you’ll end up with a super creamy nut butter. After it’s ready, pour into a jar and pop an air-tight lid on top. The peanut butter will be warm when it’s out of the food processor, so let it cool down at room temperature before using.
Please give this a go! If you do, tag me on Instagram or Twitter: @sandkitchen and #sandkitchen. I really love seeing your recreations.
Mmm — perfect, smooth, and creamy peanut butter. I used it to make my peanut butter cups (recipe coming soon) but I’ve not been able to stop eating it, and my family are just as obsessed. Win!
As always, bilafiya
(well wishes and wellbeing)
Sand Kitchen 
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