Peanut Butter

Peanut butter is something of childhood, a paste you look forward to the first thing in the morning (on toast). I’ve gone through several jars from brightly coloured lids to prim and proper chic glasses of premium quality. Yes there are staggering differences between the qualities, but I usually go for whats convenient when my breakfast cupboard is running low, so i’ll grab one wherever I can find it! Having said that, when I have time to browse around (Saturday afternoon!) there are a few favourite brands that I look forward to opening and discovering. I’ve never actually searched “how to make peanut butter” and whenever I think I should, I just postpone it - no particular reason.

Recently, i’ve began recipe testing with satay sauce, which is made wholesome from actual peanuts. I first tipped in salted peanuts into a food processor and blitzed for a couple minutes. When I came back to check, those crunch had turn into a thick gloop…of peanut butter! oh voila! It was a revelation with hardly any effort! You can adjust and add things in as you keep making it, e.g. using other varieties of organic nuts or unsalted variety or bring some nuts back from your travels. Once made, keep them in jar in the refrigerator for a few days. Though I presume that all those oils you see from the brought ones are for preserving, so feel free to glug in some oils of your choice to retain the butter.

Peanut butter is something from childhood, a paste you look forward to the first thing in the morning (preferably on toast). I’ve gone through several brands over the years, from brightly coloured lids to prim and proper chic glasses of premium quality. Yes, there are staggering differences between them, but I usually go for whatever is most convenient when my breakfast cupboard is running low, so I’ll grab a jar wherever I can find one! Having said that, when I have time to browse around (Saturday afternoon!) there are a few favourite brands that I look forward to opening and discovering. I’ve never actually researched “how to make peanut butter” and whenever I think I should, I just postpone it - no particular reason.

Recently, I’ve begun recipe testing with satay sauce, which is made wholesomely from actual peanuts. I first tipped salted peanuts into a food processor and blitzed them for a couple minutes. When I came back to check, those crunchy nuts had turned into a thick gloop... of peanut butter! Oh, voila! It was a true revelation with hardly any effort on my part! From this starting point you can adjust and add things in as you wish, e.g. using other varieties of organic nuts, unsalted nuts, or even bring some more exotic nuts back from your travels. Once made, keep the jar in the refrigerator for a few days. Though I presume that all those oils you see from the shop-bought ones are to improve preservation, so feel free to glug in some oils of your choice to retain the butter.

Bank Inngern