Image Courtesy: Felicity Cloake/Guardian
Well a very Good morning to all 😀 .Peanut butter has taken a long time to melt the British market. It might have something to do with that claggy-mouth texture: the American author William F Buckley Jr, who was at school in London in the 1930s, recalled his classmates’ revulsion at his stash of Skippy, but the ban on it in our household only made my heart grow fonder.
The perfect peanut butter
500g raw peanuts, preferably skin-on
1 tbsp groundnut oil, preferably the semi-refined Chinese variety
½ tsp salt, or to taste
1 tbsp honey, or to taste
Heat the oven to 180C/350F/gas mark four and spread the nuts out in one layer on a baking tray. Roast for about 10-20 minutes until evenly browned. Allow to cool completely.
Whiz in a food processor to coarse crumbs then, if making crunchy peanut butter, scoop out a quarter and set aside.
With the motor running, add the oil, then whiz again, pausing to scrape down the sides if necessary, until you have a smooth, creamy texture. Add any flavourings and taste, then stir in the reserved nuts and spoon into a jar. It will keep in the fridge for a couple of months. 😀