From our book, Make Give Sell ( Callie Maritz&Mari-Louis Guy)- Photography by Melody Deas
Easy, healthier, no additives and you decide how chunky or smooth you want it!
1½ cups (180 g) unsalted roasted peanuts (skinned)
1 Tbsp (15 ml) peanut oil
For a smooth peanut butter, blend both ingredients together in a food processor until smooth.
For a chunky peanut butter, reserve ¼ cup (30 g) of the nuts, blend as for smooth peanut butter, then add the reserved nuts at the end. Pulse a few times until you reach your desired chunkiness.
Now you can start playing with flavour options:
Experiment by adding a few chilli flakes, some smoked paprika or ground cinnamon.
Add 1 Tbsp (15 ml) honey for some extra sweetness, a pinch of sea salt for that extra kick or leave the skin on the peanuts for a different texture.
Use an assortment of nuts and call it nut butter.
Seal in sterilized jars – baby food jars works best – and keep refrigerated for up to 10 days.
Makes about 1 cup (250 g)
Hint: Do not use for baking, as it is not stable enough to handle the heat.