I have no idea if I was the very last person in the universe to know that you can make home-made peanut butter in a matter of minutes? And Oh.My.God it is gooooorgeous
Throw dry roasted peanuts into a bender.
Blend. It goes bitsy
It goes crumbly like breadcrumbs
Keep blending, and watch it go all creamy from the bottom up.
Leave as is or add a bit of honey for sweetness / depth of flavour.
TOTALLY delicious and honestly takes less than 5 minutes and no skill at all! I just used it to make the most divine king prawn satay curry.
We've been making our own for quite a while, much cheaper and nicer than the store bought available over here.
If you want to take it to the next level, try a mix of two-thirds peanuts and one third hazelnuts, the roasted hazelnuts are a game changer.
Dont try to make it from hazelnuts alone, the higher fat content of hazelnuts makes the end result too runny.
I love peanut butter mainly in cooking Asian / Asian inspired food, try red thai rice cooked in coconut milk and peanut butter.... it tastes like you died and went to heaven...
I also use it as a treat / bribe / to give medicine to the dog / cats and with so many store bought peanut butters containing the deadly toxic (for animals) sweetener Xylitol it takes the stress out of it because I know exacrly what's in my peanut butter. And it so totally takes no time at all! Few things could be quicker or easier.
Will try the version with hazelnuts, but also cashews
Petra R wrote:
Renata S wrote:
Wendy C wrote:
Also try it with a mix of peanuts and almonds.
Or a mix of almonds and almonds. I love almond butter.
What do you do with it?
I usually just have it on toast, but like peanut butter, you could probably use it in other recipes. If you're a dessert maker, think it might be interesting to put it between to of the layers in a torte (so you could have a nut layer in the middle of the cake). I think I might have tried it once in a salad dressing recipe (which was really nice).
You can just experiment. OT, if I don't have pine nuts, I sometimes make pesto with almonds. And if I don't have fresh basil, I'll make a different kind of pesto with cilantro and almonds (or pumpkin seeds, which you can also grind into a butter). So you can kind of mix and match it like that.
You're only limited by your imagination.
Huffington Post has some suggestions: