This week, Roy was disappointed by the weather, with it being so cold and windy where we live. He had wanted to get out and about, but the weather just wasn't right for day trips. On the bright side though, it gave him time to shell peanuts. Roy had picked up a couple of big bags of peanuts a while ago in the hopes of making peanut butter, the way one of his friends had taught him. When he had finished shelling, mixing and pulverising the nuts, he was really pleased with the result and decided to share it with you. So this week, Roy Creates Chunky Peanut Butter. Naturally, this activity is not for those who are allergic to nuts!
You Will Need:
- 3 cups of shelled raw peanuts (we bought ours in the shell, because they were freshest - it was 2 packets)
- Salt to taste
- 2 to 5 tablespoons of canola, peanut or other mild oil (it will depend)
- A food processor
Method:
- First, you need to shell your peanuts. Crack open the outer shell, pull the peanuts out and then rub the brown skin off them with your fingers. Throw the shell and brown skin into the bin or compost and put the naked peanut into a bowl.
- Reserve 1 cup of the peanuts and put the rest into the food processor. Add the oil (Roy added only 2 tablespoons at first)
- Turn the food processor on and pulverise the peanuts. If the mix seems sticky and dry add more oil.
- When the mix is smooth, add the salt. Roy added about 1 large, heaped teaspoon of salt, but you can add however much (or little) you like.
- Add the reserved peanuts and pulverise again until you have a texture you like.
- Decant the peanut butter into jars and label with what it is and when it was made. The peanut butter will keep for 2 weeks in the refridgerator.