homemade peanut butter
Le beurre de cacahuète est mon petit péché mignon (et celui de Monsieur) sur les tartines du petit déjeuner et le faire maison a vraiment été une découverte. Il existe deux variétés de beurre de cacahuète, le smoothie et le crunchy et c’est vraiment le crunchy que je préfère car ces petits morceaux qui croquent sous la dent c’est juste… hmmmm… happiness what !
Bon et puis c’est plus une purée d’arachide car la recette ne contient pas d’huile ajoutée. Et pour continuer sur la même lancée, j’ai choisi de le sucrer au sucre complet, ce qui lui donne un léger goût caramel qui n’est pas pour me déplaire !
Don't worry, This should be fine if you have a good blender or if you stop it often to avoid overheating. !
homemade peanut butter
Ingredients (pour 2 pots)
- 500 g shelled peanuts
- 2 c. to s. whole cane sugar (type rapadura)
- 1 c. at c. gray sel
Description
Put half of the peanuts in a blender and mix until you obtain a “wet” paste..
Then add the other half of the peanuts, sugar and salt. Mix again until the desired consistency and readjust sugar and salt if necessary.
And There you go, it's quite simple, delicious and we know what’s inside…
Emilie
Real
11.2.14I made some at home last week! So easy 🙂 Yesterday, I tried peanut butter pancakes! A killiiiiiiee! You should really try! On my blog, I will post the recipe for these pancakes this evening by the way.
Emilie
12.2.14Oh what a great idea !!!
Melle Pigut
12.2.14Haaa I also love peanut butter, I avoid having them on hand too often where I would eat them all day… Thank you for your lovely recipe !
Emilie
12.2.14Oh ouiiii… Thanks my beauty !
LadyMilonguera
12.2.14With pancakes… terrible !
Emilie
12.2.14oh yes good idea ^-^
Stephanie
12.2.14hummmm but they say “are not to displease me” ! “without displeasing me” means the opposite !
Emilie
12.2.14Thank you Stephanie ! We asked the question with Monsieur yesterday but we did it a little quickly 😉
Stephanie
12.2.14hihihi it’s mainly because it tasted so good ! shame to leave doubt !!!! I don’t even dare try the recipe ! I would be afraid of downing the whole pot in an unreasonable way !…….
Emilie
12.2.14I understand… when we start, it's hard to stop !!!
Emilie
12.2.14To test this recipe this weekend, I love that !
Annie cb
13.2.14It's very simple to do too! Thanks for the idea!
Lisa
14.2.14Bonjour, Thank you for this great recipe. I just tried it, it works well and it's super easy ! I am looking forward to trying with other oilseeds. Do you store it in the fridge or at room temperature? ? It keeps for a long time ?
Emilie
14.2.14Thank you very much Lisa, Glad that you like it ! Perso, I keep my pots at room temperature and away from light for 1 month, but you can keep them cool to prevent them from going rancid too quickly and thus keep them longer.
Lisa
14.2.14Thank you for your answer. A month at room temperature will be fine, I made a little less than in your recipe and it won't last long !
Juliette
16.2.14Mmmm I love it too ! For breakfast on a slice of wholemeal bread, I adore ! But I never dared to make it at home because I once tried to make hazelnut puree and despite the frequent stops of my robot, I really thought he was going to give up the ghost. I couldn't get the consistency I wanted..
Do you think peanuts are a little easier to mix? ?
And then I would have to see if I can find peanuts in organic stores., I have never seen one…
Kisses and thank you
Emilie
17.2.14I think peanuts are softer than hazelnuts, but we will still have to take a few breaks ! No problem finding peanuts in organic grocery stores, at least not around us, finally even if last time there weren't any shelled ones, so I was on peeling duty !
anaisbrewstea
21.2.14hummmm this recipe goes straight to my favorites! I have already made chestnut cream, hazelnuts so this one just seems obvious to me!!!!! (but first I have to finish my pot! 😉 )
Gaby
5.3.14It must be so much better than store-bought peanut butter.! Very nice photo too!