In the old days, peanuts were harvested at the former plantation houses on the island, together with corn and beans. Did you know that peanuts grow underground and are not nuts at all, but legumes? These facts actually made me lose a bet, and a crate of beer, once!
Let me tell you another thing: making peanut butter is dead simple, cheap and healthy! No more store-bought stuff for me.
All you need is some peanuts and a food processor. I added a tropical touch with a splash of coconut oil, which makes the peanut butter nice and creamy. Coconut oil is one of the so-called “superfoods” that we can’t hear enough about these days. But you can also use regular peanut oil. Don’t forget to roast the peanuts before you start, because this adds lots of flavor. Without roasting them, your peanut butter will taste blend.
I am tempted to pimp my next batch with some chili flakes or a little tamarind paste, but for now I have kept it simple.
- 2 cups (350 g) peanuts, raw and shelled
- ½ teaspoon salt
- 2 tablespoons coconut oil
- 1 teaspoon honey
- Preheat the oven to 350F / 175C. Put the peanuts on a baking sheet and roast the peanuts in the oven for 15 - 20 minutes until golden brown. Let cool.
- Transfer the peanuts to the bowl of a food processor and process for 30 seconds. Scrape down the sides of the bowl and add the salt, oil and honey. Process for another 2 minutes, or until the mixture is creamy and smooth.
- Serve immediately or put in an airtight container and store in the fridge for up to 2 months.