How To Make Creamy Peanut Butter

June 30, 2018 | 1 Comment

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.

How To Make Peanut Butter

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Making peanut butter is incredibly simple and straightforward, so why not give it a go? Try my recipe for a fool-proof, creamy butter to use on your toast, top your porridge, or eat out of the jar

Author: Sand Kitchen

Recipe type: Gluten-Free, Vegan

Serves: 1½ cups

Ingredients

250g shelled peanuts
1-3 tbsp maple syrup (optional, I use 1½)
1 tsp salt

Instructions

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)

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July 19, 2018 at 12:05 pm

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