Homemade peanut butter

Ingredients:

Peanut butter

• 450 g roasted peanuts, see recipe below
• 1 teaspoon of salt
• 1.5 teaspoons of honey
• 1.5 tbsp. l. peanut butter

Roasted peanuts

• 900 g raw peanuts in shells
• 2 tbsp. l. peanut butter
• 1-2 tbsp. salt

Preparation:

1. Roasted peanuts

   
   Preheat oven to 170°C.
   
   Remove the shells. Remove the husks by rubbing the nuts between your hands over a salad spinner, allowing the peanuts to fall into the spinner along with the shells. Once all the nuts have been processed, close the spinner and rotate it by the handle until the shells are completely separated from the peanuts and fall to the bottom.
   
   Roast the peanuts. Rinse them with cold water to remove any dust. Pat dry and place in a large bowl. Mix thoroughly with peanut oil and salt.
2. Spread the peanuts on a baking sheet in a single layer. Roast in the oven for 30-35 minutes, rotating the baking sheet occasionally halfway through the roasting process. After removing the peanuts from the oven, let them cool slightly before eating. This will ensure they cook through and become crispy as they cool.
   Exit: 1.5 tbsp.

3. Peanut butter

   
   Place the peanuts, salt, and honey in the bowl of a food processor. Process for 1 minute until the mixture is chunky. Scrape down the sides. Close the lid and continue blending, slowly pouring in the oil, blending for 1-2 minutes until smooth.
4. Transfer the peanut butter to an airtight container and store in the refrigerator for up to 2 months.
   
   Recipe peanut butter.