Peanut butter needs no added oil; ground long enough, peanuts release their own and come out like a cream. The processor gives you powder for the first five minutes, then a paste, and finally a spread that pours. Be patient, as stopping early leaves you with a dry butter.
Ingredients
For the ezme
Method
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Roast them
Spread the peanuts on a tray and roast at 170 degrees for 12 minutes, until they smell toasted.
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Remove the skins
While still warm, rub them in a clean cloth to take off the thin skins.
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Start grinding
Put them in a processor and start grinding. For the first 3 minutes you will have powder.
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Keep going
Grind for 10 minutes in total, scraping down the sides with a spatula. It goes from powder to paste to a spread that pours.
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Season
Add the salt, and the honey if you want it, and grind for another minute.
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Into a jar
Transfer to a glass jar. It keeps for a month in the fridge.
Tips
- Do not add oil; ground long enough, the peanuts release their own.
- Do not stop before ten minutes, or the butter stays dry and gritty.
- If the processor gets hot, rest it for 5 minutes rather than straining the motor.
Nutrition
Values are per serving and approximate.