I made dark roasted crunchy peanut butter with Achill Island sea salt tonight. Blend in the back to show that I didn’t just buy peanut butter and call it homemade.

Edit: Thought maybe I’d make instructions a little clearer:

Preheat oven to 180C.

Lay 1kg of peanuts on as many baking trays to have them all in a single layer. Roast. Check and flip every 10 minutes for about 30-40 minutes or less to desired darkness. Make sure to pick out the ones that are roasting faster than the others or they will burn and it will ruin your peanut butter! Or you can pick them out before blending.

Remove from oven, let cool for at least 10 minutes.

Chuck roasted peanuts in food processor/blender (reserve about 200g for crunchy peanut butter) and watch the magic happen. It will go from full size peanuts to a crumble that sticks to the sides (use a spatula to scrape down), and then it’s start to get smooth.

Add about 2 tsp (or to taste, do 1/2 tsp at a time until desired saltiness) of flaked sea salt, blend. Add the reserve peanuts and blend to desired crunchiness.

/edit

Edit: I guess it’s technically not cooking, but I wasn’t sure where else to share this… Recipe and all.

    • Obi@sopuli.xyz
      24·
      11 天前

      In the Netherlands most of the PB you can buy is 100% peanut in the ingredient list and you just choose smooth or with chunks.

      • redlemace@lemmy.world
        21·
        11 天前

        In the Netherlands most of the PB …

        fun-fact: Butter is a protected name in the Netherlands and as a result of that, they can not have peanut-butter. Just pindakaas (peanut-cheese and no, i’m not making this up)

        Yeah, though many like Calve, I prefer the home-brands. But in Sweden it’s less common and not nearly as good. So this could be perfect for making peanut sauce as well.

    • nightofmichelinstars@sopuli.xyz
      9·
      11 天前

      On a decent jar of peanut butter the ingredients are just peanuts and salt. In the US you can get it with a lot more ingredients for cheaper if you want. I’ve never made it, but I eat a ton of the stuff.

      • StickyDango@lemmy.worldOPEnglish
        8·
        11 天前

        Same here in Australia. My favourite brands are Mayer’s Mayver’s, Simply Nuts, and Pic’s.

        It’s just so much cheaper to make than to buy now. A 380g jar can be $6.30 AUD, when I can get a 1kg bag of peanuts for… $10 AUD? And it’s 1kg of peanut butter.

        • skribe@piefed.socialEnglish
          4·
          11 天前

          I never ever saw Mayvers in Perth. Had to move to Singas before I discovered it. Choice!

      • SatyrSack@quokk.auEnglish
        31·
        11 天前

        Not sure why this is the first comment I am seeing mention salt. Unsalted peanut butter is rare, and definitely tastes worse. I am sure people sensitive to sodium or whatever appreciate it, though.

    • StickyDango@lemmy.worldOPEnglish
      7·
      11 天前

      Sure is. I love dark roasted peanut butter, so whatever peanuts you get (I got blanched and de-skinned. I think some people use raw), roast them to whatever darkness you want.

      It’s pretty magical to see it go from whole peanuts to crumbly peanuts to smooth butter.

        • StickyDango@lemmy.worldOPEnglish
          5·
          11 天前

          Have fun!! Drop questions here if you need any help. It’s nearly bed time for me, so will have to get back to you in the morning if you’re not making it straight away, haha.

    • THB@lemmy.world
      7·
      11 天前

      You can make other nut butters as well! We make both peanut and almond butter at home. We add a bit of olive oil to the almonds to help them grind.

    • duckshuffgoose@lemmy.ml
      6·
      11 天前

      I make it in a food processor once every 2 weeks or so. Thats it. I buy salted peanuts, so literally just dump the bag of peanuts into the thing, hit the button and watch for about 5 minutes