Since we are in the process of moving, one of my goals has been to try to eat everything in the apartment. So far we have worked our way through dozens of varieties of grains and dry lentils, canned coconut milk, and various homemade and store bought vinegars..
Last week I found myself making homemade peanut butter on a whim after finding two unopened bags of raw peanuts. And in less than an hour flat, at that! Including the time it took to roast and skin the peanuts (the hardest part):
Anyway, this post almost shouldn't really be tagged as cooking, but..
Ingredients
unsalted roasted peanuts (or raw peanuts you plan to roast yourself)
peanut or other nutty / neutral oil
salt (optional)
honey (optional)
Directions
If you are starting with raw peanuts, preheat your oven to 175° C. Spread baking paper over a baking sheet and cover in a single layer of shelled peanuts. Let them bake for approximately 20 minutes, checking first at 10 and then 15 minutes to stir them around a bit. They should be golden brown but not black (burned).
Skinning the peanuts is perhaps the most time consuming part. One trick is to dump the hot peanuts on a clean kitchen towel, fashion the towel into a bag with the nuts inside, and roll the entire mass repeatedly letting the friction separate the nuts from the shells.
Now comes the fun part: dump your roasted peanuts into a food processor and watch it magically turn into butter. If the food processor is having a hard time, drizzle in some oil (we used hazelnut) to help it along. Not too much, though—there will already be a lot of oil from the peanuts themselves.
Salt and honey can be added to taste. Enjoy! Homemade peanut butter should stay good up to a month in the fridge, if it lasts that long.
Last week I found myself making homemade peanut butter on a whim after finding two unopened bags of raw peanuts. And in less than an hour flat, at that! Including the time it took to roast and skin the peanuts (the hardest part):
Anyway, this post almost shouldn't really be tagged as cooking, but..
Ingredients
unsalted roasted peanuts (or raw peanuts you plan to roast yourself)
peanut or other nutty / neutral oil
salt (optional)
honey (optional)
Directions
If you are starting with raw peanuts, preheat your oven to 175° C. Spread baking paper over a baking sheet and cover in a single layer of shelled peanuts. Let them bake for approximately 20 minutes, checking first at 10 and then 15 minutes to stir them around a bit. They should be golden brown but not black (burned).
Skinning the peanuts is perhaps the most time consuming part. One trick is to dump the hot peanuts on a clean kitchen towel, fashion the towel into a bag with the nuts inside, and roll the entire mass repeatedly letting the friction separate the nuts from the shells.
Now comes the fun part: dump your roasted peanuts into a food processor and watch it magically turn into butter. If the food processor is having a hard time, drizzle in some oil (we used hazelnut) to help it along. Not too much, though—there will already be a lot of oil from the peanuts themselves.
Salt and honey can be added to taste. Enjoy! Homemade peanut butter should stay good up to a month in the fridge, if it lasts that long.
No comments:
Post a Comment