How to roast peanuts and make peanut butter. An easy and reliable method for the best roasted peanuts and creamy or chunky peanut butter.
How to roast peanuts
Peanut butter is a wonderful thing. So, why not learn how to roast peanuts in the oven and make peanut butter at home? It is so much better, cheaper and healthier than any jar you could possibly buy.
Peanut butter is something I’ve discovered as an adult, I didn’t grow up with it, but ever since making it for the first time, I almost always have a jar of it in the fridge.
The first time I had it was while I was a student still living in Romania and had only known peanut butter by name, from all the American movies and series in TV. I used to know an American girl working in Romania and she had some which she had brought from home.
I was curious and I tasted a teaspoon of it and found it absolutely disgusting. So bad that I refused to taste it again for more than 10 years. It was sickeningly sweet and weird and of a strange, unknown consistency.
Then as I started reading blogs, I kept finding recipes over recipes containing peanut butter, not only sweet recipes but also pasta, spreads, soups and so on. That raised my interest again and decided to give peanut butter another try, but this time pure peanut butter with no sugar involved.
I had it once and I was hooked, now I cannot do without it.
Roasting peanuts for peanut butter
- This could not be easier. I prefer to roast the peanuts myself because they contain no added salt and oil. Making peanut butter with roasted salted peanuts from a can is fine, and I do it often enough when I need peanut butter immediately.
- But peanut butter made after roasting raw peanuts is healthier. And even cheaper.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Place the shelled peanuts on a lined baking tray in a single layer.
- If you want to roast a large batch, then it is better to use two trays than to try to squeeze everything onto just one baking tray.
- Roast for 10 to 15 minutes until golden and toss them around twice during this time.
- Make sure to keep an eye on them all the time, every oven is different and you want them to be just golden and not get brown. If they get too dark, they will turn slightly bitter and you don’t want that.
- The roasted peanuts should be slightly underdone as they will continue to roast slightly once removed from the oven while they cool down.
How to make chunky or creamy peanut butter?
- The only requirement is that you use a really good, powerful food processor.
- If you want to make chunky peanut butter, process a good handful of peanuts, but only roughly. Remove them from the food processor and set aside. You will add them later to the finished peanut butter.
- Place as many peanuts in the food processor as your machine can handle.
- I use a Thermomix and my experience is that this food processor prefers a larger amount of peanuts to make things well. If there are not enough peanuts in it, all I do is scrape the walls of the machine over and over again. A larger quantity is much more easily handled.
- Add some salt, if desired. I always add a good pinch.
- Process until smooth and creamy, scraping down the walls of the machine a few times in between. My Thermomix gets quite hot during this time, but that doesn’t matter, it is normal and my machine can handle it.
- The time needed for the peanut butter to form depends entirely on your food processor. I need about 4-5 minutes, but a less powerful machine might need more.
- If you feel that the food processor is getting too hot before the peanut butter is ready, stop the machine and let it cool down slightly before you continue.
- The oils in the peanuts will be released eventually and the spread will be smooth and creamy.
- If making chunky butter, add the previously chopped peanuts and stir them into the creamy mixture.
- Once ready, place it into jars and let cool down and set.
- Keep refrigerated for up to three months.
- However, if it starts smelling rancid or has any signs of mold, throw it away!
- You can also freeze peanut butter, I do that all the time. Defrost in the fridge.
What to do with it?
Or savory recipes:
How to Roast Peanuts for Peanut Butter
- Strong food processor
- 1 lb shelled peanuts, raw
- 1/4-1/2 teaspoon fine sea salt more or less to taste
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking sheet with baking paper and place the peanuts on it in a single layer. If not all of them fit on the tray, roast them in two batches.
- Roast for 10 to 15 minutes until golden. Stir the peanuts at least twice in between and keep a close eye on them; you don't want them to get too dark. They should be slightly underdone as they will continue to cook when removed from the oven. When golden, immediately remove it from the baking sheet and place it into a large bowl or another cool tray or baking dish.
- Cool completely before starting with the peanut butter.
- You will need a robust and powerful food processor.
- For chunky peanut butter, process a good handful of peanuts, but only roughly. Remove them from the food processor and set them aside. You will add them later to the finished peanut butter.
- Process: Place as many peanuts in the food processor as it can handle. Add some salt if desired, a good pinch. Process until smooth and creamy, scraping down the walls of the machine a few times in between.
- Time: A Thermomix needs 4-5 minutes for the job, but this time will vary from one food processor to another. The machine also gets quite hot during this time, but that doesn't matter, it is normal, and my machine can handle it. If you think that your food processor gets too hot, stop and let it cool down slightly before continuing.
- Store: Transfer the peanut butter into clean jars and refrigerate or freeze it once it is cooled down.