Peanut Butter

1. Roast the peanuts: Preheat your oven to 350°F (175°C). Spread 3 cups of raw peanuts on a baking sheet in a single layer. Roast for 10–15 minutes, stirring halfway through, until they are golden and fragrant. Let them cool slightly.
2. Process the peanuts: Add the roasted peanuts to a food processor. Blend for about 1 minute until they become crumbs.
3. Scrape down the sides: Continue processing for 2–3 more minutes. The mixture will clump, then smooth out.
   Be patient — it will turn into butter!
4. Add optional ingredients: Once it’s creamy, blend in a pinch of salt, cinnamon, maple syrup, and oil if using. Blend until fully incorporated.
5. Blend to desired consistency: Process until the texture is as smooth or chunky as you like.
6. Store: Transfer to an airtight jar. Store at room temperature for up to 1 month, or refrigerate for up to 3 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.