I made dark roasted crunchy peanut butter with Achill Island sea salt tonight. Blend in the back to show that I didn’t just buy peanut butter and call it homemade.
Edit: Thought maybe I’d make instructions a little clearer:
Preheat oven to 180C.
Lay 1kg of peanuts on as many baking trays to have them all in a single layer. Roast. Check and flip every 10 minutes for about 30-40 minutes or less to desired darkness. Make sure to pick out the ones that are roasting faster than the others or they will burn and it will ruin your peanut butter! Or you can pick them out before blending.
Remove from oven, let cool for at least 10 minutes.
Chuck roasted peanuts in food processor/blender (reserve about 200g for crunchy peanut butter) and watch the magic happen. It will go from full size peanuts to a crumble that sticks to the sides (use a spatula to scrape down), and then it’s start to get smooth.
Add about 2 tsp (or to taste, do 1/2 tsp at a time until desired saltiness) of flaked sea salt, blend. Add the reserve peanuts and blend to desired crunchiness.
/edit
Edit: I guess it’s technically not cooking, but I wasn’t sure where else to share this… Recipe and all.
fun-fact: Butter is a protected name in the Netherlands and as a result of that, they can not have peanut-butter. Just pindakaas (peanut-cheese and no, i’m not making this up)
Yeah, though many like Calve, I prefer the home-brands. But in Sweden it’s less common and not nearly as good. So this could be perfect for making peanut sauce as well.
Right, they’re indeed all called peanut cheese but I figured I’d just sound crazy if I said it like that… Helaas, pindakaas.
I have a t-shirt that says “Unfortunately peanut butter”.
Apparently the butter lobby is stronger than the cheese lobby. Somewhat ironic, given they both come from milk.