How to make peanut butter at home

Peanut butter is rightfully considered a favorite treat for children and adults. The product is not only tasty, but also healthy. Cakes, pastries and other desserts are prepared on the basis of peanut butter, it is used as an independent snack for tea. Experienced housewives by trial and error brought their own recipes for cooking. Let's consider each of them in order.

Peanut Butter: A Classic of the Genre

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

From the resulting ingredients you will receive about 680-700 gr. final product.

1. To start cooking, you need to purchase high-quality peanuts. If possible, buy a peeled and dried composition without salt, otherwise you will ruin the taste of the finished treat.
2. You can purchase unpeeled raw peanuts, but then extra time will be required to peel it. On the other hand, the husk is easily removed during heat treatment. It dries and falls away, only small efforts will be required from you.
3. After purchasing raw materials, proceed to its preparation. Sauté the peanuts in a pan until they are rosy. If possible, use an oven for these purposes. Preheat the appliance to 190 degrees, prepare a baking sheet. Put the nuts on it in one row, put in the oven for 5-8 minutes.
4. The duration of frying 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 love 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 the state of cereals. If you prefer to use the combine, first chop the nuts in half.
6. In cases where unpeeled peanuts are used, the husk must be removed before grinding, otherwise it will contribute to bitterness. You can also chop nuts in a coffee grinder, most importantly, do not overheat the device.
7. After grinding, peanuts need to be passed 5 more times through a kitchen sieve. After wiping, add honey, vegetable oil (necessarily refined) and salt to ground peanuts. Optionally, you can replace the sunflower oil with olive, almond, or odorless sesame.
8. Pour in the oil slowly so that the peanut groats absorb the composition gradually. Pour a tablespoon first, mix, then another, mix again. The consistency of the paste depends on the amount of oil added. The more it is, the thicker the product will be.
9. Mix the composition with a fork, move the mass into a hermetically sealed container. Return to the refrigerator for extended storage. Shelf life is 2 months, but it is recommended to use the composition in a shorter time.

Peanut Butter Paste

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

1. You can use both extra virgin olive oil and vegetable, peanut, and rapeseed oils. 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 finish.
2. As mentioned earlier, it is better to use peeled nuts, which will not have to be wasted in the future. Wash raw peanuts, lay them on a towel until they are completely dry.
3. Turn on the oven, preheat to 180 degrees, at this time take a baking sheet. Lubricate it with a little oil to make a thin layer.Arrange the nuts in one row, put in a preheated oven for 6 minutes.
4. After the expiration date, leave the nuts to cool to room temperature, then chop them in a convenient way. You can use both a coffee grinder and a blender, a food processor, a meat grinder. If you prefer the latter option, it is recommended that in the future pass the obtained cereal through a sieve.
5. Now mix the mass with salt, sugar / honey, peanut butter. Now send the components to a blender or grind with a fork, as convenient. If the paste is too thick, dilute it with drinking water.
6. You can cook a homogeneous pasta or make a composition with slices, it all depends on personal preferences. Add chocolate, nutmeg, cocoa or cinnamon to the mass as desired. After cooking, transfer the entire mixture to the microwave container, send to the refrigerator.

Syrup Peanut Butter

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

1. Fry the nuts until golden brown, peel off, cool the raw materials. Start cooking sugar syrup. Pick up an enameled pan, mix sand and filtered water in it. Put the mass on a slow fire, simmer and at the same time stir the composition with a spatula.
2. After the crystals have melted, turn off the burner and cool the mixture to room temperature. At this time, add peanuts to the bowl of the blender, chop it to the state of cereals. Pour in vegetable oil, fine salt, sugar syrup. Rinse the mass again with a blender.
3. To adjust the density of the paste, use vegetable oil. When you bring the mass to a homogeneous consistency, transfer it to a glass jar and cork. Keep the product in the cold for no longer than 1 month.

Cocoa Peanut Butter

• 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 rinse them and dry them in advance. Preheat the oven to 180 degrees, remove the pan, spread the nuts on it in one row. After that, grind the peanuts in a meat grinder by scrolling it several times. Then rub the paste through a sieve.
2. Put the butter in a deep bowl, melt it in the microwave or in a steam bath. Pour in cocoa powder and granulated sugar. Cool the mixture to room temperature, add mashed peanuts.
3. Mix all components again, pour in a thin stream of sunflower oil. At the same time, bring the mass to a uniform consistency with a fork or blender. Pour the finished paste into a container, cork, store in the refrigerator for no longer than one month.

Cinnamon Peanut Butter

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

1. Wash the nuts and lay them on a towel to dry. After that, turn on the oven, set the temperature to 180 degrees, warm the appliance for 15 minutes.
2. Line a baking sheet with parchment paper, place the peanuts in one row. Send the nuts to brown, wait 7 minutes. After this, remove and cool to room temperature. Grind into powder using a blender or combine.
3. When the peanuts turn into small crumbs, add vegetable oil to it, add cinnamon, salt and honey (preferably liquid). Pass the mixture through the blender again, adjust the consistency with oil.
4. When the paste is ready, pour it into the container, close the lid. Use as an independent snack for tea, prepare cakes, grease cake cakes. Store in the refrigerator for no longer than 1.5 months.

Coconut Peanut Butter

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

1. Wash and dry the peanuts, preheat the oven to 190 degrees. Put nuts on a baking sheet one side, fry for 6 minutes. After this, cool the raw materials, send them to a combine or blender, grind them into small crumbs.
2. Add coconut, salt, sugar, butter melted in a water bath. Again, send the mixture to grinding, bring to uniformity.
3. Pour in the vegetable oil one at a time and mix immediately. Bring the paste to the desired consistency, then transfer to a glass jar, store in the refrigerator. Shelf life is 2 months.

The final taste and consistency 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, sugar syrup.

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