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makes 2 cups
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Ingredients
- 2 cups peanuts, skins removed
- 1/4 cup oil (any flavourless kind. I used rice bran)
For the salted caramel:
- 3/4 cup cane sugar
- 1/4 cup water
- 1/2 tsp salt
Ingredients
For the salted caramel:
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Instructions
- First make the caramel: add ¾ cup sugar and ¼ cup water to a saucepan. Cook the sugar over a medium heat without stirring but rotating the pan if necessary, until it darkens to a deep brown colour. Keep an eye on it constantly. Once caramelized, set the pan aside and add the salt. Give it a swirl and let it cool slightly.
- Toast the peanuts in a dry pan until lightly coloured on all sides. Move them around constantly to make sure they don’t burn. If using raw nuts, avoid this step.
- Add the nuts to a blender or food processor. Pulse a few times until it's coarsely chopped. If you want a chunky peanut butter, take out 3 tbsp of the nuts and set aside.
- Scrape down the sides with a spatula and continue to blend on a medium-high speed for 2-3 minutes. It will start to look like a thick, clumpy paste at this stage.
- Repeat the process of scraping and blending until it starts to look smooth enough for your liking. The time that it takes will depend on the speed of your blender.
- Once you get a smooth paste with no bits, add the retained nuts, caramel, salt, and oil. Blend again for 1-2 minutes to combine.
- Transfer to a glass jar and refrigerate. Can be stored refrigerated for several weeks.
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