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Homemade Nut Butter
- 2 cups (500ml) shelled raw unsalted peanuts
- (you can use already roasted peanuts but will not be able to control the amount of salt)
- 1/2 tsp (2ml) kosher salt, optional
- 1 to 2 tbsp (15 to 30ml) peanut or canola oil
- 1/3 cup (80ml) coarsely chopped peanuts if you like crunchy peanut butter
Preheat oven to 325 F. Place peanuts on baking sheet. Roast in the centre of preheated oven, stirring once or twice until golden, about 10 minutes.
Transfer nuts to food processor or blender while they are still warm. Process peanuts and scrape down the sides every minute (this is important because it allows the mixer’s motor to cool down) until finely ground and a nut butter begins to form in about 3 to 4 minutes. Add salt and 1 tbsp (15 ml) oil. For a slightly creamier peanut butter, add the remaining tbsp of oil. Continue to puree, stopping and scraping sides every minute until smooth and creamy, from 1 to 5 minutes.
Pulse or stir in chopped peanuts for chunky peanut butter. Will keep for 2 to 3 days at room temperature or for a couple of weeks if refrigerated.
You can substitute cashews, almonds, hazelnuts or other types of nuts if you prefer.
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