Creamy Peanut Butter

Creamy Peanut Butter
Creamy Peanut Butter

Yesterday, I had this sudden craving for Peanut Butter; possibly arising from thoughts of Satay that I was entertaining. When I discovered Peanut Butter and Jam sandwiches in the 1980s, I was in heaven. It became my go-to after-school snack.

In those days, Peanut Butter was not available in India and so my mom would make it at home and here I am making it after many many years. 🙂

Makes: 1/2 Cup

Preparation Time: 30 Minutes

Making Time: 5 Minutes

Ingredients

  1. Peanuts – 1 Cup
  2. Brown Sugar or Honey – 2 tbsp
  3. Peanut Oil (or any flavour-less, odour-less vegetable oil) – 1 tsp
  4. Salt – A Large Pinch

To Prepare the Peanuts

  1. In a heavy bottomed wok or kadhai, dry roast the peanuts over medium heat till the start to change colour and pop.
  2. Set aside to cool in a large plate.
  3. Once the peanuts have cooled, de-skin the peanuts.
    1. Stand over a sink.
    2. Rub a few peanuts between your palms.
    3. Gently blow to remove the skin.
    4. Set aside the de-skinned peanuts.
    5. Repeat till all peanuts are de-skinned.

To Make the Peanut Butter

  1. Grind the peanuts, salt and honey or brown sugar to a chunky powder. Just blitz them for a few seconds.
  2. Add 1/4 tsp of oil.
  3. Using the lowest speed, grind for 10 seconds.
  4. Add 1/4 tsp of oil.
  5. Using the lowest speed, grind for 10 seconds.
  6. Add 1/2 tsp of oil.
  7. Using the lowest speed, grind for 60-90 seconds till the peanut butter starts to come together as a creamy paste.
  8. Store in an air-tight container.
  9. Enjoy as a Peanut Butter sandwich or then use it make yummy stuff like Satay Sauce.

Tips

  • The mixture will look very dry and grainy when you first grind it. Resist the temptation to add more oil. The peanuts will release more oil as they are ground.
  • When roasting the peanuts, be sure to use a medium flame and stir constantly. On a high flame, the skin gets browned or even burnt but the peanuts remain raw.