Equipment
Ingredients
Base
- 450 g raw peanuts, shelled and skinless
Seasoning and Consistency
- 3 g fine sea salt, to taste
- 15 ml peanut oil
Nutrition (per serving)
Method
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit).
Spread the raw peanuts in an even, single layer on a baking sheet. Roast in the preheated oven for 15 to 20 minutes, stirring the peanuts thoroughly at the halfway point to ensure even browning.
Remove the baking sheet from the oven and let the peanuts cool on the pan for exactly 10 minutes. They should remain quite warm to the touch, which is crucial for oil extraction.
Transfer the warm peanuts to the bowl of a food processor. Process continuously for 3 to 5 minutes. The mixture will transition through several stages: coarse crumbs, a dry stiff ball, a thick paste, and finally a smooth flowing liquid. Stop the machine to scrape down the sides with a silicone spatula every minute.
Once the desired smoothness is reached, add the fine sea salt. If the mixture is still too thick for your preference, drizzle in the optional peanut oil. Process for 1 additional minute to fully incorporate.
Pour the freshly milled peanut butter into an airtight glass jar. Allow it to cool completely to room temperature before securing the lid.
Chef's Notes
- Temperature is the absolute secret to efficient emulsification. Blending the peanuts while they are still quite warm from the oven significantly reduces processing time, limits wear on your food processor motor, and yields a far creamier final texture.
- For a crunchy variation, pulse 50 grams of the roasted peanuts in the food processor until roughly chopped, remove them, and fold them back in manually with a spatula only after blending the remainder of the batch into a perfectly smooth paste.
- If you prefer to roast peanuts with their skins on, doing so will provide an earthier, slightly more bitter flavor profile and a darker, more rustic appearance. Ensure your processor is powerful enough to mill the skins fully to avoid an unpleasantly gritty finish.
Storage
Refrigerator: 3 months — Natural oil separation will occur; stir vigorously from the bottom before each use.
Freezer: 6 months — Freeze in an airtight, freezer-safe container leaving adequate headspace for expansion.
