MY FIRST RECIPE, MY FIRST VIDEO!!!

Guys I can’t believe that I did it! But did it, my first
recipe video. I know that’s not perfect yet, and it is far from that. But I am
happy that I have you guys with me. And I know I will have your help to grow
and make something much better together!!!!

If you are curious to watch it, go on my channel
on youtube right now! Or if you already did that and you are coming here to get
all the recipe or details, I am really happy for that!!!!

HOMEMADE PEANUT BATTER

What You Need

Ingredients

2 cups (16 ounces) raw, shelled peanuts (See Recipe Notes)

1/2 teaspoon kosher salt, plus more to taste

1-2 tablespoons peanut oil, coconut oil, olive oil or canola oil.

1-2 tablespoons honey or other sweetener (optional, for sweeter peanut butter)

Optional Add-Ins: 1-2 tablespoons cocoa powder, 1/2 teaspoon cinnamon or other
spice, handful of chocolate chips, a few spoonfuls of nutella

Equipment

Baking sheet

Food processor or blender

Spatula

Container with lid

Instructions

1.    
Roast the peanuts
(optional): Heat the oven to 350°F and toast the
peanuts on a baking sheet until lightly golden and glossy with oil, about 10
minutes. You can skip this step if you prefer raw nut butter or if you're using
pre-toasted nuts; roasting gives the peanut butter a deeper flavor and also
helps make the oils looser and easier to blend into a smooth butter.

2.   
Pulse the peanuts
until ground: Transfer the peanuts to a food
processor or blender. If you toasted your nuts, do this while the nuts are
still warm. Pulse a few times just until chopped. → For chunky peanut butter, remove 1/2 cup
of chopped nuts and set aside.

3.   
Process for 1
minute: Run the food processor or blender
continuously for 1 minute. Stop and scrape down the sides and bottom of the
bowl. At this point, the peanut butter will look gritty and dry, almost like
couscous.

4.   
Process for 1
minute: Run the food processor or blender
continuously for another minute, then stop and scrape down the sides. At this
point, the butter will start clumping together. It's not quite peanut
butter, but it's getting there!

5.   
Process for 1
minute: Run the food processor or blender
continuously for another minute, then stop and scrape down the sides. At this
point, the butter will be glossy and soft, like very thick peanut butter.

6.   
Add the salt, oil,
sweetener, and any other extras: Sprinkle
the salt, oil, sweetener, and any other extras over the top of the peanut
butter.

7.   
Process for 1 to 2
additional minutes: Continue processing
the butter until it becomes completely smooth. Homemade peanut butter will
still be a little more gritty than Skippy peanut butter, but should be
spreadable at this point. Taste and add more salt or other add-ins to taste. If
you reserved some nuts for chunky peanut butter add them now and pulse a few
times to incorporate.

8.   
Transfer the peanut
butter to storage container: Scrape
the peanut butter into a storage container, cover, and refrigerate. The peanut
butter can be used immediately and will keep for several weeks in the fridge.

Recipe Notes

·      
Using Toasted Nuts: You can also use nuts that come pre-roasted from
the store. I still like to give even pre-toasted nuts a quick trip through the
oven to warm them up and help the oils loosen up.

·      
Other Kinds of
Nuts: You can absolutely substitute any nut
you like in this recipe. The method is exactly the same for making almond
butter, pistachio butter, or any other kind of nut butter

·      
Making More or Less
Peanut Butter: You can use this technique with any
amount of nuts. I find that I typically end up with about a half-cup less
peanut butter than the amount of nuts I originally started with (for instance,
2 cups of peanuts makes about 1 1/2 cups of peanut butter).

That’s it! Get a pan and note it.

I am so glad, that I am sharing this with you!!!!



See u next time!



Bye bye and Beijosssss