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.