Crunchy Peanut Butter

I’ve mentioned before that my guilty pleasure is a banana smothered with peanut butter – the combination is incredible! And now, since a few of the dishes I make at Cham Cham require peanut butter too, it only seemed right to try making my own (and hide it away from myself so as not to eat it all in one sitting!)

I had tried making peanut butter a few times but failed when I got a little heavy handed with the palm oil and groundnut oil. I thought it would instantly go smooth and that everything could go into the food processor at the same time. But I realised the key is not adding more liquid to make it smoother (you’ll never get the shop bought smoothness) but to blitz it in stages in the food processor – 1 – 3 minutes at a time and adding the oils and salt at the final stage. It is easy to make with only 4 ingredients but it takes patience.

Roasting the peanuts gives this spread a deeper nuttier flavour and colour that I love, and I’m now finding myself just getting a teaspoon full of it and snacking on it just by itself – NEW GUILTY PLEASURE ALERT! But I need to stop gorging on it and try it out in the dishes for Cham Cham.

Here’s the recipe for you to try out – enjoy!

The prep. part – makes a small jar/300g and will keep up to 2 months 

  • 225g Raw shell on peanuts (get shelled peanuts if you prefer).
  • ½ teaspoon groundnut oil
  • ¼ teaspoon palm oil
  • ½ teaspoon coarse salt

The cooking/assembling part

  • Preheat the oven to 180°
  • Place damp greaseproof paper in a baking tray and lay out the peanuts, ensuring they are spread out evenly.
  • Roast the peanuts for 30 minutes.

2015-04-05 12.27.01

  • For the last 10 minutes of roasting, place a clean glass jar and lid in the oven to sterilise it. Then remove from the oven and place on a clean tea towel to cool.
  • Deshell the peanuts by rubbing together in the palm of your hands. You can do this as soon as they come out the oven as they shouldn’t be too hot to handle. Place the deshelled peanuts straight into the food processor bowl.

Deshelled peanuts

  • Now to the 6 stages of blitzing in the food processor
    • Stage 1 – blitz for 1 minute and at this stage set aside 1/5 of the chopped nuts to add back into the smooth mixture when done.
    • Stage 2 – Blitz for 2 minutes into what will resemble fine breadcrumbs.
    • Stage 3 – Blitz for 3 minutes and at this point the mixture will begin to get darker and form small clumps as the peanut’s own oil begins to be released.
    • Stage 4 – Blitz for 2 minutes and now the mixture will begin to clump together, more into one large clump this time.  

Peanut butter clumped together

  • Stage 5 – Blitz for 3 minutes and the mixture will begin to turn smooth, look spreadable, but will appear dry.

Peanut Butter all ready to put in a jar

  • Stage 6 – Now add both oils and salt and blitz for another 2 minutes.
  • Now mix in the chopped peanuts and turn it into the jar.  It’ll keep for up to 2 months.

Crunchy peanut butter




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