March 1, 2012 § 7 Comments
“Can you please get a jar of peanut butter from the grocery store please?”, asked mum kindly via text message.
I stumbled and thought to myself after years of making cashew butter with cashews from a local nuts supplier, why don’t I make my own?
Thought it is March, we still have plentiful salted peanuts from Lunar New Year, siting in a red container. A handful taken here or there, between meals, while watching television with our feet up, and amongst friends with beer or wine. Yet the amount never seem to detoriate.
So I took the vita mix out from the deep closet and put it to full use. It’s easy. Work with your food processor, start slow and as the nuts become smaller increase the speed (don’t try a hand blender, it takes just about forever to get the consistency you like). Slow and steady wins the race.
Another reason I like making my own nut-butter is also because I can alter it to my own consistency. Often crunchy is my favourite, though different brands’ texture varies.
two cups full of unsalted roasted or un-roasted peanuts
olive oil, enough for your prefered consistency
pinch of salt
honey or agave, to taste (optional)
In a blender, pour two cups of peanuts into processor and blend under the lowest speed. Slowly increase the speed. Stop. Scrap the sides and continue blending. Continue to increase the speed, stop and scrap the sides until it has been fully crushed. Drizzle in olive oil by the teaspoon and continue blending to desire consistency. Season the peanut butter to taste.
Store in a jar in room temperature away from the sun. Served with your favourite bread.