You will need
- 1 kg of roasted peanuts;
- 2 tbsp peanut butter;
- 1 tablespoon of honey;
- sea salt to taste.
Baking peanut: Take one kilogram of peanuts, peel it from the shell and rinse it well under running water, leave the peanuts to dry at room temperature for about an hour. Preheat oven to two hundred degrees. In the dry bowl knead dried peanuts with one dining spoon of sea salt and two table spoons of peanut or sunflower oil. Place the nuts on a baking paper, so the peanuts lay in a single layer. Bake nuts in the oven for no longer than thirty minutes then let them cool at room temperature.
For the preparation of peanut paste: Put in a blender, roasted peanuts and spin it at medium speed for one minute. Spoon knead the resulting slurry so that a portion of the mass, which was hooked at the top, mixed with the main mass. And repeat this procedure several times until, until the paste does not become fully homogeneous. If you like creamy peanut butter, then grind, add more oil and increase the processing time in the blender. If you like crunchy peanut butter, add in the grinding of the nut at the last minute.
Add in the mass that is in the blender, one table spoon honey, two table spoons of peanut oil or sunflower oil and salt to taste, scroll at a maximum speed of not more than forty-five seconds.
Put the finished peanut butter in a dry jar, cover and store in the refrigerator. Ready peanut butter can be added when making muffins, sandwiches and various sauces.
Ensure that Bank storage was dry, or peanut butter will quickly spoil.
Peanuts cook right in the husk, the nuts are fragrant and useful, besides the skins easier to remove when it becomes brittle after roasting.