Homemade Crunchy Peanut Butter
June 13, 2017
"From one of our national supermarkets and their free monthly magazine March '17. Please note the recipe yields 1 1/4 cup so serving size is a total guestimate."
- Serving Size: 1 (20.6 g)
- Calories 118.9
- Total Fat - 10.2 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 77.7 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 1.7 g
- Sugars - 0 g
- Protein - 4.9 g
- Calcium - 12.1 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat oven to 180C.
Place peanuts on a baking tray and roast for 10 to 12 minutes or until golden brown.
Place in a clean tea towel and rub vigorously to remove skins and then discard skins.
Return skinned peanuts to the oven, if necessary, to warm through.
Process warm peanuts in a food processor, using the pulse button, until chopped.
Remove 1/3 cup of chopped peanuts and reserve.
Continue to process peanuts for 1 minutes or until finely chopped; scrape sides of bowl and process for a further 2 minutes.
Add salt and oil and process until smooth and spreadable.
Return reserved peanuts and pulse to combine.
Place into a sterilised glass jar and refrigerate for up to 3 weeks.
Tips & Variations
No special items needed.