Nut butters and I have a special relationship. There's always room for more in my kitchen, because whenever I make a fresh batch, it seems to disappear into porridges, smoothie bowls, cookies, snacks and small gifts for friends within a blink of an eye. I usually make almond butter and I prefer its taste to peanuts, not to mention the fact that it is healthier for your gut (peanuts are said to cause inflammation and are much harder for our digestive system to process), but peanuts still remain special to me because it all started with peanut butter in the end.
Do bother to get some unsalted peanuts and make yourself a jar of this smooth butter. The process of making things is a type of meditation and you surely will only benefit from it.
Hands on time: 10 minutes | Total time: 25 minutes
3 cups of shelled unsalted and untoasted peanuts
Preheat oven to 180 C (160 C fan). Place shelled unsalted peanuts on a baking tray in a single layer. Roast for 10-15 minutes or until peanuts become golden. Remove from oven, pour in a bowl to cool then transfer into a powerful blender. If you want crunchy peanut butter - reserve 1/2 cup of peanuts for chopping. If you're using a machine with similar power like Vitamix, slowly increase speed setting to high and blend using a tamper to push down until you reach a smooth consistency. Do not run your blender for longer than one minute to avoid overheating. If more blending is needed after 1 minute, turn your blender off to cool slightly and continue after a couple of minutes. Transfer nut mixture into a glass jar, mix in chopped peanuts for crunchy peanut butter and let cool. Close the lid and store in a cool dry place.
NOTE: you can add salt if you prefer salted peanut butter or a sweetener of your choice (e.g. honey; maple syrup) but I suggest making it without any additional ingredients at first. It is incredibly tasty on its own.