I came out to Montreal armed with one solitary jar; reasoning I may need the comforting familiarity of a food I can safely eat without feeling too ill afterwards to help get me through those first weeks. It soon went. I spent a great deal of time scanning the supermarket shelves for the illusive jars that contained nothing but peanuts. It’s crazy what they put in the stuff once you start looking – oil, sugar, stabilizers, salt – there is just no need! Finally coming across one make fitting the remit, it was bought home only to fail the taste test.
Desperation called for a radical solution: I was going to have to make my own.
Why did I never think of it before?! It is so easy, so quick, so simple…and so delicious! Five minutes with a hand blender and a pack of unsalted roasted peanuts, and…voila!
I never weigh the quantity to be honest, I just bung a load in the chopper, but this is the amount when I weighed them to give you some idea of the quantity, so you can adjust to your needs and wants.
On with the recipe:
Tip the nuts in a blender...
If you like your butter smooth, it is now ready. If, however, you are like me and prefer some crunch in your butter, then roughly chop up another handful of nuts (the exact amount and how big you leave the chunks is entirely up to you). Stir these into the smooth, warm butter and ta da! You have delicious, crunchy peanut butter!
I have discovered peanut varieties and tastes vary, so if your first batch isn’t quite to your taste, it is worth buying a different brand of peanut. I had to try a number of different varieties of peanuts before I found the ones which produced a butter with both the taste and texture I was after, so don’t be put off if at first it isn't what you are after!
You could try peanuts with skins on (if you can find any - I haven’t been successful here so far), or adding different flavours; such as chocolate, salt or cinnamon to the mix and truly make it your own.