Peanut Butter
Spreads
Ingredients:
- 420 g (3 cups) raw peanuts
- pinch of salt (optional)
- 1 tsp ground cinnamon (optional)
- 1–2 tbsp maple syrup (optional, for sweetness)
- 1–2 tbsp peanut oil or neutral oil (optional, for smoother texture)
Equipments:
- Food processor or high-speed blender
- Jar or airtight container
- Spatula
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Oil-Free
Nutrition:
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Instructions:
- Roast the Peanuts (if raw)
Preheat oven to 175°C (350°F). Spread 420 g (3 cups) raw peanuts in a single layer on a baking sheet. Roast for 10–12 minutes, shaking once halfway through, until lightly golden and fragrant. Allow to cool slightly. - Blend
Transfer the peanuts to a food processor. Process continuously for 5–8 minutes, stopping every 1–2 minutes to scrape down the sides. The peanuts will go from crumbs to a thick paste to smooth, runny butter. - Season
Add a pinch of salt, optional 1 tsp ground cinnamon, and optional 1–2 tbsp maple syrup. Blend for a further 30 seconds until fully combined. - Store
Transfer to a clean glass jar. Keeps at room temperature for up to 2 weeks, or refrigerated for up to 2 months.
Notes:
The blending takes patience — the peanuts go through a crumbly stage, then a ball stage, then finally break down into smooth butter. Don’t stop at the crumbly or ball stage.
Roasted peanuts blend much faster and produce a more flavorful butter than raw. If using raw peanuts, roast them at 175°C / 350°F for 10–12 minutes first.
Tips:
Let the food processor run continuously in 2-minute intervals, scraping down the sides between each, to avoid overheating the motor.
Storage:
Store in an airtight jar at room temperature for up to 2 weeks, or refrigerate for up to 3 months. Natural oil separation is normal — stir well before each use.
Swaps:
Peanuts can be replaced with roasted almonds, cashews, or sunflower seeds for different nut and seed butters using the same technique.
Peanut Butter
Ingredients:
- 420 g (3 cups) raw peanuts
- pinch of salt (optional)
- 1 tsp ground cinnamon (optional)
- 1–2 tbsp maple syrup (optional, for sweetness)
- 1–2 tbsp peanut oil or neutral oil (optional, for smoother texture)
Features:
Instructions:
- Roast the Peanuts (if raw)
Preheat oven to 175°C (350°F). Spread 420 g (3 cups) raw peanuts in a single layer on a baking sheet. Roast for 10–12 minutes, shaking once halfway through, until lightly golden and fragrant. Allow to cool slightly. - Blend
Transfer the peanuts to a food processor. Process continuously for 5–8 minutes, stopping every 1–2 minutes to scrape down the sides. The peanuts will go from crumbs to a thick paste to smooth, runny butter. - Season
Add a pinch of salt, optional 1 tsp ground cinnamon, and optional 1–2 tbsp maple syrup. Blend for a further 30 seconds until fully combined. - Store
Transfer to a clean glass jar. Keeps at room temperature for up to 2 weeks, or refrigerated for up to 2 months.
