INGREDIENTS
500 g blanched peanuts
3 tablespoons peanut oil
1–2 teaspoons sea salt flakes, crushed
TO MAKE
Preheat fan-forced oven 170°C. Scatter the peanuts over a baking tray. Roast for 20–25 minutes or until golden. Cool for five minutes.
Transfer warm peanuts to a food processor. Process peanuts until finely chopped, then scrape down the side of bowl. Add oil and process for one minute, then scrape down the side of bowl again. Process for another one minute and scrape down the side of bowl. Repeat the process until peanut butter is the consistency you want it. Stir in salt to taste.
Spoon into jar and keep in the fridge to enjoy.
Tip
You can use roasted salted or unsalted peanuts for this recipe as well. Warm them in 170°C oven for 7–10 minutes, then follow steps 2–3.
Makes two cups.
Recipe courtesy of the nuts over at Picky Picky Peanuts.