DID SOMEONE SAY PEANUT BUTTER!?

August 24, 2015


Peanut Butter

spread the love! I'm talking the love for peanut butter; that delicious i-could-eat-you-absolutely-anywhere spread. The please-don't-compare-me-to-marmite sort of spread. I mean, how could you when it's entirely irresistible?! AND there is absolutely nothing to hate whatsoever!? 

I recently asked my Dad to purchase some peanut butter in the weekly shop and was shocked to discover that he had committed the number one crime, an absolute sin to peanut butter lovers. He bought Sunpat. GASP. Yes, with all those E numbers and artificial flavourings. How could he... Now, I have to say I'm rather picky when it comes to my peanut butter, but who in their right mind would eat Sunpat on toast?

If you're going to eat peanut butter, you have to do it right. Peanuts and salt. That's literally it. An American told me just that in fact and we have been sharing recommendations across our desks at work for the last nine months now. At 4pm daily, the waft of peanuts fills the office from our desks and we have a banana and rice cakes at the ready to fuel our bodies for our evening gym sessions. Packed with protein, peanut butter is a hidden gem. However, it is also packed with saturated fat so moderation is key! Difficult I know when this stuff is addictive. 

This recipe is a slight variation on peanuts and salt but I like to think of it as an indulgence rather than an everyday afternoon snack. Save it for the weekends, when, as you throw open the garden doors and have your newspaper tucked under one arm, you can enjoy the last of the summer whilst eating your toast and peanut butter. Pure and utter satisfaction.



Peanut Butter
Makes 700g

500g unsalted peanuts
1 tsp sea salt
175ml groundnut oil
1 tbsp clear honey
1 tbsp demerara sugar

1. Preheat the oven to 180C, Fan 160C, Gas Mark 4. Steralise your jars and lids (I place mine - lids off - in a roasting tin and pour boiling into the jars and around the lids. Leave for a few minutes then pour away the boiling water and stick them in the oven to dry off). 
2. Roast the peanuts until golden brown for approximately 35-45 minutes. They should look as if they've just come back from a holiday in the Carribean - deeply bronzed. 
3. Transfer the nuts to your mixer, add all the other ingredients and blend. It may take up to 10mins for a smooth peanut butter. If you like a bit of crunch, blend only until you get a textured but spreadable paste. 
4. Transfer to the jars, seal tightly then label and date.
5. Make sure you refrigerate and use within six weeks. 

N.B. Ensure you have a heavy duty mixer. You are grinding nuts here, so a handheld whizzer may not be sufficient (I once managed to set mine smoking...so I highly recommend against using one). 

Recipe from Ginger & White


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