Peanut Butter

Ingredients

• 1 lb raw pre-shelled peanuts

Method

Roasting is the foundation. Raw peanuts are bland and starchy; heat develops the oils and sugars that make peanut butter taste of itself. Spread 450g of raw, pre-shelled peanuts across a large baking tray in a single layer — crowding them steams rather than roasts — and place in a 175°C oven. They'll need 10–12 minutes. Watch for the shift from pale beige to deep tan, and listen for the smell to turn nutty and almost toasted, not acrid. This is when the roasting has converted enough starch into sweet compounds. Pull them out; any longer and you risk bitterness and a grainy texture in the final spread.

While still warm — this matters — tackle the skins. The heat makes them brittle and willing to separate from the kernel. Take a handful of peanuts, wrap them in a clean tea towel, and rub hard against the work surface or between your palms for 15–20 seconds. Most skins will flake away. You won't remove every last one, nor do you need to; a few trapped under the hull add negligible bitterness. What you're after is removing the papery outer layer that would otherwise cloud your spread and add astringency.

Tip all the cooled, skinned peanuts into a food-processor fitted with the blade attachment. If you're adding salt — 2–3 grams per 450g is the standard — mix it in now. Process on full speed. What happens next surprises people: the peanuts will become a coarse powder within a minute, then suddenly break. The friction heat from the blade releases the oils trapped inside the cells. The powder wets, darkens, and transforms into a slick paste. This takes 3–5 minutes depending on your processor's power. If it seems stuck halfway — still grainy — scrape down the sides and keep going. Stop before it separates into a pool of oil with a dry sediment; that's overprocessing.

The result is peanut butter. Its shelf life is excellent; the oil content and low moisture protect it from spoilage. Store in an airtight jar at room temperature for six weeks, or refrigerate for up to three months.