Peanut butter (or peanut butter) is a mixture of toasted peanuts, vegetable oil, and some kind of sweetener such as honey.
Peanut butter was known in Europe as early as the 19th century, and in the 1890s peanut butter began to be produced in the United States of America, where it gained immense popularity, even earning a special calendar date - January 24, which is proclaimed in the United States as National Peanut Butter Day.
Now peanut butter is known all over the world, including Russia. You can make delicious sandwiches with it by greasing crispy toast with butter and fruit jelly, or by placing slices of bananas on top. Plus, peanut butter goes well with apples and strawberries.
To make peanut butter at home, you need good quality peanuts. First you need to bake the nuts.
How to cook baked peanuts
Ingredients:
- 600-700 g raw peanuts in shell
- 2 tbsp. tablespoons of quality sunflower oil
- 1 tbsp. spoon of sea salt
Preparation:
- Peanuts peel off raw peanuts, but do not peel off brown husks. Rinse the nuts and let them dry thoroughly for an hour.
- Preheat the oven to 180 ° C. Stir the peanuts with salt and sunflower oil, put on baking sheets in one layer.
- Place the baking sheets in the oven for 30 minutes, then remove and let the nuts cool completely.
How to make homemade peanut butter
Ingredients:
- 500 g baked peanuts
- 1-1 1/2 tbsp. tablespoons of sunflower oil with a fragrant aroma
- 1-1 1/2 tbsp. spoons of honey
- sea salt
Preparation:
- Place the baked peanuts in a blender bowl and blend for 1 minute on medium speed. Stir the resulting gruel with a spoon and scroll again for a minute.
- Add honey, sunflower oil and salt to the nuts to taste. Turn on the blender again and swirl the mixture for 30-40 seconds. Transfer the resulting finished nut butter to a dry glass jar with a screw cap.
Tip: The longer you grind the peanut butter mixture in a blender, the more smooth it will be. The shorter the grinding time, the crisp the peanut butter will be. For a super crunchy pasta, add some of the nuts at the very end of the whisk.
