How to make peanut butter at home

Peanut butter is considered to be the favorite delicacy of children and adults. The product is not only tasty, but also useful. On the basis of peanut butter they prepare cakes, pastries and other desserts, it is used as an independent snack for tea. Experienced housewives through trial and error brought their own cooking recipes. Consider each of them in order.

Peanut paste: a classic of the genre

• honey - 35 gr.
• sunflower oil - 145 ml.
• crushed salt (not iodized!) - 6 gr.
• peanuts - 575 gr.

From the obtained ingredients, you get about 680-700 grams. the final product.

1. To start cooking, you must purchase high-quality peanuts. If possible, buy a peeled and dried composition without salt, otherwise you will spoil the taste of the finished delicacy.
2. You can purchase unpeeled raw peanuts, but then you need extra time to clean it.On the other hand, the husk is removed easily during heat treatment. It dries out and disappears; all you need is a little effort.
3. After purchasing the raw materials, proceed to its preparation. Fry peanuts in a pan until rosy. If possible, use an oven for this purpose. Heat the device to 190 degrees, prepare a baking sheet. Put the nuts on it in one row, send in the oven for 5-8 minutes.
4. The duration of roasting affects the quality of the final product - the color and astringency of the paste. If you want a soft, slightly sweet mixture, soak the peanuts for 5 minutes. Those who like a sugary sweet composition are recommended to fry the raw materials for 8 minutes.
5. Cool the finished product to room temperature, then grind in a blender or meat grinder to a state of cereal. If you prefer to use a combine, pre-split the nuts in two.
6. In cases where unrefined peanuts are used, the husks must be removed before grinding, otherwise it will contribute to bitterness. You can grind nuts in a coffee grinder, most importantly, do not allow the device to overheat.
7. After grinding the peanuts need to be another 5 times through a kitchen sieve.After rubbing, add honey, vegetable oil (refined) and salt to ground peanuts. Optionally, you can replace sunflower oil with olive, almond or sesame unscented.
8. Pour in the oil slowly so that the peanut groats absorb the composition gradually. First, pour in a tablespoon, mix, then another, stir again. The consistency of the paste depends on the amount of added oil. The larger it is, the thicker the product will turn out.
9. Mix the composition with a fork, move the mass into a hermetically sealed container. Put in the refrigerator for long-term storage. Shelf life is 2 months, but it is recommended to use the composition in a shorter time.

Peanut paste without honey

• fine salt - 12 gr.
• peanuts - 465 gr.
• peanut butter - 35 ml.
• cane sugar - 35 g.

1. You can use both extra virgin olive oil and vegetable, peanut, and rapeseed. Sugar is used as a sweetener, but it can be replaced with honey. If you do not add a sweetener, the paste will have a nutty aftertaste.
2. As mentioned earlier, it is better to use peeled nuts, which do not have to spend energy in the future. Wash the raw peanuts, spread it on a towel until it is completely dry.
3. Turn on the oven, heat to 180 degrees, at this time, take a baking sheet. Lubricate it with a small amount of oil to form a thin layer. Spread the nuts in one row, send to a heated oven for 6 minutes.
4. After the expiration date, leave the nuts to cool to room temperature, then chop them conveniently. It is possible to use both the coffee grinder, and the blender, the combine, the meat grinder. If you give preference to the last option, it is recommended to later pass the received cereal through a sieve.
5. Now mix the mass with salt, sugar / honey, peanut butter. Now send the components to a blender or pound with a fork as convenient. If the paste is too thick, dilute it with drinking water.
6. You can cook a homogeneous paste or make the composition with pieces, it all depends on personal preference. If desired, add chocolate, nutmeg, cocoa or cinnamon to the mass. After cooking, transfer the entire mixture to the microwave container,send in the fridge.

Peanut butter with syrup

• drinking water - 90 ml.
• beet sugar - 130 g.
• nuts - 550 gr.
• vegetable oil - 80 ml.
• chopped salt - 12 gr.

1. Fry the nuts until golden brown, remove the husks, cool the raw materials. Start cooking sugar syrup. Pick up the enameled pan, mix sand and filtered water in it. Put the mass on a slow fire, languish and at the same time stir the composition with a spatula.
2. After the crystals have melted, turn off the hotplate and cool the mixture to room temperature. At this time, pour peanuts into the blender bowl, grind it to a state of cereal. Pour in vegetable oil, fine salt, sugar syrup. Treat the mass once more with a blender.
3. To adjust the density of the paste, use vegetable oil. When you bring the mass to a uniform consistency, move it into a glass jar and seal it. Keep the product in the cold for no longer than 1 month.

Cocoa Peanut Paste

• butter - 45 gr.
• peanuts - 550 gr.
• cocoa powder - 55 gr.
• beet sugar - 90 gr.
• vegetable oil - 80 ml.

1. Peanuts need to be roasted, so wash them and dry them beforehand. Heat the oven to 180 degrees, remove the baking sheet, spread the nuts on it in one row.After that, chop the peanuts in a meat grinder, scrolling it several times. Then wipe the paste through a sieve.
2. Put the butter in a deep bowl, melt it in a microwave or on a steam bath. Pour cocoa powder and granulated sugar. Cool the mixture to room temperature, add grated peanuts.
3. Stir all the ingredients again, pour the sunflower oil in a thin stream. At the same time, bring the mass to a uniform consistency using a fork or blender. Pour the prepared paste into a container, cork, store in the refrigerator for no longer than one month.

Peanut Butter Cinnamon

• honey - 35 gr.
• salt - 10 gr.
• peanuts - 500 gr.
• vegetable oil - 150 ml.
• Cinnamon - 5 oz.

1. Wash the nuts and place them on a towel to dry. After that, turn on the oven, set the temperature to 180 degrees, heat the appliance for 15 minutes.
2. Spread a baking sheet with parchment paper, place the peanuts in one row. Send nuts to roast, wait 7 minutes. After that, remove and cool to room temperature. Grind to powder with a blender or combine.
3. When the peanut turns into fine crumb, pour in vegetable oil, add cinnamon, salt and honey (preferably liquid). Again, pass the mixture through a blender, adjust the consistency of the oil.
4. When the paste is ready, pour it into a container, close the lid. Use as an independent snack for tea, cook cakes, grease cakes cakes. Store in the refrigerator for no longer than 1.5 months.

Peanut Paste with Coconut Chips

• raw peanuts - 525 gr.
• butter - 40 g.
• salt - 12 gr.
• granulated sugar - 85 gr.
• vegetable oil - 120 gr.
• coconut chips - 60 gr.

1. Wash and dry the peanuts, heat the oven to 190 degrees. Put the nuts on a baking sheet in one row, roast for 6 minutes. After that, cool the raw materials, send it to a combine or blender, chop into fine chips.
2. Add coconut chips, salt, sugar, butter melted in a water bath. Again, send the mixture to grinding, bring to homogeneity.
3. Pour the vegetable oil in one spoon and mix immediately. Bring the paste to the desired consistency, then move it into a glass jar, store in the refrigerator.Shelf life - 2 months.

The final taste and texture of peanut butter depends on a number of factors. This includes the degree of roasting nuts, added sweeteners and the presence of additional ingredients. Consider recipes based on honey, coconut, cinnamon, cocoa, and sugar syrup.

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