Which of us, watching American films in childhood, did not envy their heroes, who began each breakfast with a generous spread of peanut butter on toast? This dish seemed simply unearthly, because it was simply unrealistic to get it in our stores. Today, of course, the opposite is true - there is pasta for every taste, but you don’t really want to buy it. it's certainly not the price, but the quality, because the composition leaves much to be desired. Therefore, we decided to tell you how to cook peanut butter yourself, especially since it is very simple to do. The calorie content of the homemade version will not differ from the purchased one and will range from 550 to 600 kcal.
Recipe 1
Classical. This variant of peanut butter will allow you to get as close as possible to the store-bought version at home. Taste will be different, of course. homemade goodness will be devoid of such an unhealthy chemical component, but this is rather an additional incentive to cook it yourself.
Ingredients:
- Peanuts - 0.5 kg;
- Salt - ½ teaspoon;
- Honey / syrup - 1-2 tablespoons;
- Vegetable oil - 2-3 tablespoons.
Cooking method:
- Raw unpeeled peanuts are thoroughly washed in cold water remove excess moisture with a towel. Next, we need to fry it. To do this, we heat the oven to 200 degrees, spread the peanuts in an even layer on a baking sheet and send it to the oven. It will take approximately 10 minutes to cook. We clean the ready toasted peanuts. To peel off easily, just rub it with your palms and select the peeled nuts.
- We load the nuts into a blender. The amount will depend on the size of your blender bowl, so if it doesn't fit all of your blender at once, be sure to spread out all the other ingredients. Beat the peanuts for 2-3 minutes until crumbs form.
- Add salt, honey and 2 out of 3 tablespoons of vegetable oil (peanut oil is best, but you can replace it with linseed, sunflower or any other that is on the farm).
- Beat until a homogeneous mass is obtained. If this effect cannot be achieved, add the remaining oil and whisk again.
You can add cocoa, flax or sesame seeds, cinnamon or vice versa to such a paste, replace sweet ingredients with spicy ones (garlic, wasabi and other spices) and get an excellent beer snack.
Recipe 2
Dietary. Given the calorie content of peanuts, linking it together with the word “dietary” at first glance turns out to be very arbitrary. On the contrary, it seems that pasta should be eliminated from the diet in the first place. But we will dig a little deeper. In addition to calorie content, pasta is also very nutritious, so eating it in large quantities is not so easy (there are exceptions, of course). But an organism that exhausts itself with a diet simply needs to indulge itself with something tasty, and if it is also useful, then we kill two birds with one stone. What is the difference between dietary pasta and non-dietary pasta? No, no, not only the amount used. See for yourself.
Ingredients:
- Peanuts - 500 grams;
- Water - 3-4 tablespoons;
- Salt - a pinch.
It is better to either refuse honey altogether, or use a sweetener instead. You will be surprised, but even without a sweetener, the pasta will turn out very tasty.
Cooking method:
- To make our life easier and speed up the process at times, we will take the initially peeled and roasted peanuts. And the very lazy can immediately buy salty.
- We load the peanuts into the blender bowl and grind for a couple of minutes until crumbs.
- Open the blender, mix, salt and add about 1-2 tablespoons of water.
- After a minute or so, the paste will begin to become more homogeneous and may stick to the sides and bottom of the bowl. Gently mix with a spoon, spread evenly over the bowl. If the mixture has not started to thicken, add more water.
- When you see a consistency that suits you, you can turn off the blender. We shift it into a dish convenient for storage and hide it away, taking it out no more than once a day
And of course, we keep track of the quantity. Of course, without sweets and butter, pasta will not be as high in calories, but this does not mean at all that it can be consumed in unlimited quantities.
Recipe 3
Oil free. Everything here is sooo simple. The most difficult ingredient (it really takes a lot) is your patience. But let's not open all the cards at once.
Ingredients:
- Peanuts - 1 glass;
- Salt - a pinch;
- Patience is unlimited.
- Optional - 1 tablespoon of honey.
Cooking method:
- We will not discuss how to prepare peanuts, as this is discussed in detail in previous recipes. Therefore, let's start from the moment when we have roasted peeled peanuts, a salt shaker and a blender on our table. We load our ingredients into it and vzhzhzhik! It would be possible to stop here, but that would be too easy. After 3 minutes of active whipping, we will see only crumbs. So now it's time for our last ingredient.
- We are gaining patience. Open the blender and mix the resulting mass so that it does not stick to the walls and bottom of the bowl. And we continue to whip at turbo speed. After another couple of minutes, it will be necessary to stir the rapidly thickening, but still heterogeneous mass again. As soon as you feel that the blender has begun to overheat, let it rest for a while, and then get back to work. In order for the oil to begin to stand out from the nuts, they need to be interrupted for at least 10 minutes, and our paste will become homogeneous no earlier than in 15-20.
- If you are preparing a sweet version, then honey must be added at the stage of formation of nut crumbs.
- We lay out the finished pasta in a tightly closed dish.
The product is stored in a refrigerator or cabinet where it will not be exposed to the sun's rays. In the first case, the maximum storage period is 2 months, in the second - half as much. After a while, you can see that the paste has exfoliated, but this does not mean at all that it is hopelessly spoiled. Quite the opposite - it is a completely natural process for a natural product that does not contain artificial thickeners. Just mix everything with a spoon and you can safely eat further!
How to make peanut butter at home? If you have a blender, food processor, chopper or kitchen chopper, then making such a tasty treat from nuts will be very easy, simple and fast! How fast? Cooking time depends on two things: the power and features of your technique and the condition of the original product, that is, peanuts.
In order to make homemade nut butter, as well as making a very tasty one, I used a chopper from my Braun blender kit. Its power is 750 watts. I must say that this is a very good indicator. If you have a device with a low power, for example, 350 watts, then it is not known whether it will be able to cope with nuts in the way it is needed in this case. And if he succeeds, how long will it take? Due to the fact that my blender is powerful, I spent only 2 minutes. With other indicators, the process can take up to 15 minutes. It's hard for me to tell here. exact time- it can be determined only by experience. The first time you cook, you will already draw the right conclusions about the interaction between your kitchen helper and peanuts. And then it will be easier to navigate.
Homemade peanut butter, the recipe of which I present to your attention today, involves the preliminary heat treatment of raw peanuts. You can do this in any convenient way - in the oven or in a pan. If you choose the first option, then the nuts right in the husk should be laid out on a baking sheet in one layer. And bake at 180 degrees for 10 to 25 minutes, depending on your taste preferences and oven features. At the same time, every five minutes the baking sheet should be removed to mix the nuts. I choose the second option - it is more convenient for me to roast the peanuts in a dry, ungreased frying pan. Therefore, I send it to the gas and periodically also turn the nuts over with a spatula for a more uniform frying.
You can make peanut butter at home from salted and already roasted peanuts. I like this approach less, because I usually feel some kind of completely unnecessary aftertaste in roasted purchased peanuts. I can't say exactly what it is. Maybe the manufacturer adds a fragrance or preservative. Or, nevertheless, oils are added during processing, and they oxidize during storage. Don't know. But if just such a peanut falls into my hands, then I make it out of it. It turns out much faster in time. However, in cases where it is possible to buy raw peanuts, I prefer it, although I have to additionally tinker with roasting and peeling the nuts.
And now I would like to dwell on one more aspect: why this yummy can be categorized as a peanut butter recipe at home p. The thing is that in this case I used only one ingredient for cooking - directly peanuts! I didn’t add anything else to the pasta - no butter, no sugar, honey or any sweet syrup. Thanks to the same moment, the taste of this particular peanut butter is the most authentic. However, no one bothers you to dream up and add any ingredients using this recipe as a base. But I will share my thoughts on this topic with you more than once, because I want to announce a week of peanut butter on the site! Every day of this week will be dedicated to one of the options for preparing this yummy! 😉
Ingredients:
- peanuts (raw or roasted) - 150 g (or any amount)
The first thing I did was roast the nuts. To do this, she poured the peanuts in their original form, that is, in their skins, into a dry frying pan and put them on gas. The fire can be made slow - then the nuts will fry more evenly, but the process will be much longer. I usually don’t have the patience for this)) I fry over medium heat or even a little more. But after 2-3 minutes after installation on gas, I begin to stir so that the nuts do not burn.
It usually takes me about 10 minutes to do this. 
The roasted peanuts were allowed to cool, just to avoid burning them. Freed the nuts from the skin. After heat treatment, the skin is peeled off much easier. Usually I do this: I take one nut with my left hand, remove the peel with a simple movement, pass right hand, which, with a not very strong pressure, separates the nut into two parts. And then I lower it into the prepared dishes. Thanks to this, I no longer chop the nuts with a knife when transferring them to a blender. 
I poured the peeled roasted peanuts into the chopper bowl. Look at your technique and the amount of nuts you choose - it may be better to grind the peanuts in two, three, or four steps. Do not exceed the amount of food for grinding in one go, which is indicated in the instructions for your kitchen gadget. 
Now the most interesting thing - I began to grind nuts at maximum speed. Exactly 1 minute later I had this result: 
I continued to grind, turning on the maximum speed for another minute. So, in the end, after two full minutes of grinding, I got this homogeneous texture of peanut butter: 
Peanuts, like any other nut, release natural oils during grinding. Due to this, the mass does not turn out dry and lumpy. However, if the power of your equipment is below 750 watts, a different result may await you after two minutes. For example, a small crumb. So, keep whisking further, taking the necessary breaks. Here, too, it is better to check the instructions for your blender. For example, mine has a maximum work time of 2 minutes without a break. It may take up to 15 minutes for you to receive desired result. If, nevertheless, the technique cannot cope in any way, then to achieve the desired consistency, you can still add honey or some kind of sweet syrup. 
That's all! Now you know how to make peanut butter at home! I like to eat it simply with bread, baguette or rolls. And you can use it with cookies, bread, biscuit. Add to ice cream or just eat with a spoon without anything or with tea, coffee - as you wish! Peanut butter can be baked into cookies or used as a filling in croissants. But it rarely happens to me - we eat it right away! ;) But if you wish, you can make a lot of peanut butter, transfer it to a jar with a tight-fitting lid and store it in the refrigerator for two weeks. Delight your loved ones with this healthy and tasty pasta! ;)
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In addition to peanuts, pistachios, cashews, almonds, chestnuts and other fruits, seeds and legumes (both raw and roasted) are used for pasta.
Remember: if you decide to choose a blender, for peanut butter, it must be powerful. We recommend focusing on about 2900 W, otherwise the paste will come out dry and poorly chopped. To somehow smooth the result, you would have to add more oil or water. But this would greatly knock down the taste of the resulting paste. In addition, a weak blender can simply burn out from such tasks.
Only in a strong blender with sharp steel knives can a high-quality result be achieved. Its power should be at least 4 horsepower. Good examples of such blenders are , . Peanuts can be either raw or roasted, depending on your preferences.
How to make raw peanut butter in a blender
Ingredients:
Peanuts - 200 g
Himalayan pink salt - ⅓ teaspoon (you can do without it, it is needed only for taste)
Sweetener to taste
Vegetable oil - 3-5 tablespoons (you can use cold-pressed oil, prepared with your own hands).
Cooking:
1. We clean the peanuts. This can be done in two ways.
First way: p we place it in some container, fill it with water (possibly cold) and rub it with our hands for 8-10 minutes. After that, it must be dried (for example, in a dehydrator).
The second way: first dry the peanuts in the same way, and then peel them (you can even do without water, since dried peanuts are much easier to peel). You can also use unpeeled peanuts - in this case, the paste will turn out to be different in color and taste.
2. Send the peanuts to the blender, turn it on. Grind it to a state of fine crumbs. If using an electronic blender, blend on speed 8 for two to three minutes. If with mechanical - then 2-4 minutes at maximum speed.
If desired, you can grind longer, but then turn off the blender every 3-4 minutes so as not to overload the device and render it unusable.
3. Stop the blender, add maple or other syrup, salt, vegetable oil, turn it on again.
4. We are waiting for a smooth, homogeneous mass. If it is not liquid enough, you can add more oil. The main thing at the same time is not to overdo it, so as not to spoil the true taste of peanuts.
How to make peanut butter from roasted peanuts
Ingredients:
Peanuts - 200 g
Salt (any, to taste) - ⅓ teaspoon
Honey - 0.5 - 3 teaspoons
Vegetable oil - 3-5 tablespoons
Cooking:
1. If you bought roasted peanuts, then you can skip this step. If you have raw peanuts - pour it on a baking sheet in an even layer. Do not grease the pan with anything. We put it in the oven and turn on the temperature of 180 degrees. Turn off after 10-15 minutes. You can do it earlier if you wish. With long baking (more than 10-15 minutes), the peanuts will darken slightly.
2. Peel the peanuts - now that they're roasted, the skins will easily come off the bean. On the other hand, roasted peanuts have less useful substances. If you have not only roasted, but already peeled peanuts, then this item can also be skipped.
3. Put the peanuts in a blender. Turn it on and wait until you get a small crumb. In a mechanical blender, select the maximum speed and cook for 2-4 minutes. If you use electronic, then two or three minutes at the 8th speed will suffice.
4. Turn off the blender, pour honey, oil, salt. We turn it on again.
5. Leave the blender to work until done. You should get a smooth, homogeneous mass.
How to make peanut butter in melangeur
, for nuts is ideal, as well as for peanuts and cashews. In this case, you do not need to add either oil or syrup - just peanuts alone will be enough. The paste will turn out to be liquid, viscous, oily, homogeneous - exactly the way it is prepared at a professional level. The resulting substance resembles urbech in consistency, which, in fact, owes the second name of the melangeur - “urbech-maker”.
If desired, you can use any additives to taste. In combination with cocoa vanilla, you get a chocolate-peanut cream for true sweet tooth, and if you add chili pepper, it will be the perfect treat for lovers of extra thrills!
Spicy peanut butter for raw foodists (recipe for melangeur)
Ingredients:
Raw peanuts - 200 g
Chili pepper - 1-2 g (to taste)
Shredded kelp - ⅓ teaspoon (optional)
Cooking:
1. We wash the peanuts, clean them in a convenient way (see point 1 of the first blender recipe).
2. You can grind peanuts in a blender to process them more efficiently.
3. We load the peanuts into the melanger in a small portion (definitely not to the level of the millstones - a little less is better). We turn on the device.
4. After 10-15 minutes, turn off its work, add chili pepper, turn it on again. In total, no more than 1-2 hours of work is enough for a melangeur, but if desired, you can grind longer. Periodically turn off and check the consistency.
How often there are situations when you want to have a tasty snack, avoiding sandwiches with butter or sausage! If your soul regularly asks you to drink tea with “something tasty”, while you count calories and do not want to overeat, this is also your option - to learn how to prepare peanut butter at home and put a freshly made snack treat in the refrigerator. By the way, pasta can be stored for up to six months in a conventional refrigerator - very convenient.
peanut butter recipe
- Peanuts (I have unpeeled, unroasted) - 300 gr.
- Honey - 1 heaping tablespoon
- Salt - 0.5 tsp
How to make peanut butter at home:
Pasta nuts can be bought already peeled, but I had the most common ones on hand, so I used them.
First, the nuts need to be roasted. Pour into a pan with a wide bottom (so that the nuts are poured in one layer), put on a slow fire and fry until golden brown.
The pan does not need to be lubricated! Nuts can also be roasted in the oven: pour in an even layer on a baking sheet and dry at a temperature of 180 C for 10-15 minutes.
Then pour the nuts into a bowl and cool slightly.
It is very easy to remove the peel from fried fruits using ordinary peeling. You can grind peanuts between your palms or take 3 + 4 nuts in your hands and rub them with your hands. It is more convenient to do this on a flat plate of large diameter. Feel free to involve children in this process - they will love peeling peanuts and participating in the process.
The shelled peanuts need to be reheated in the pan before being sent to the blender. From the heated fruits, the paste will churn much faster, thereby facilitating the work of the blender and reducing the cooking time by several times.
We put the heated nuts in a blender. Now the fun begins - the transformation of tanned handsome men into a homogeneous mixture.
By the way, you can leave the skins on the nuts - in this case, the paste will have a rich chocolate color.
We set the highest speed (in my blender this is the “Turbo” mode) and start buzzing. At first, you will see rot that looks like coconut flakes. At such a moment, I can’t even believe that pasta can be spread on bread. In fact, you are only at the beginning of the journey. Add 05 teaspoons of salt, 1 tablespoon of your favorite honey and continue the process.
After 10 minutes of whipping, you need to look into the blender bowl again: the paste will begin to turn into a creamy consistency. Oil will start to come out. At first, it will look like plasticine or modeling mass. Keep whisking and soon the mass will be more homogeneous. If you get too thick paste, you can add vegetable oil (many recipes provide this). Oil will need 2-3 tbsp. spoons.
Nut paste at home was prepared by me in 15 minutes of time. Cooking time depends on the power of your blender, whether the peanuts are heated or not.
Note: peanuts contain a large amount of vitamin D, E and the entire group B. We should be grateful to homemade peanut butter for protecting our heart, since peanuts are powerful antioxidants that prevent the cardiovascular system from pathologies.
Delicious snack is ready. Bon appetit!
calories
The calorie content of the dish is very high, so you should not abuse this yummy. 100 g of the product contains about 550 calories. Excessive consumption of peanut butter leads to obesity.
Other cooking recipes
There are many recipes for making peanut butter:
If you do not use vegetable oil during cooking, you can add water, then the finished product will become more liquid and easier to spread.
If you or your family are allergic to honey, replace this ingredient with maple or sugar syrup, Jerusalem artichoke syrup, agave, stevia, etc.
A great option to get chocolate paste is to add cocoa powder to peanuts. For 200 gr. raw nuts will be enough to add 20 gr. grated milk chocolate in a bar or dark bar chocolate.
You can add other seeds, nuts, dates, raisins, figs and other dried fruits to your taste - it all depends on your preferences, desire to experiment.
For example, once at a party I tried homemade pasta with large pieces of peanuts that crunched on my teeth - I really liked this supplement. But it’s very simple - put a few nuts aside, and at the end, after cooking the pasta, crush them into large crumbs and add to the main mass!
Can you tell me how you make peanut butter? What additives are especially harmonious in it? If you have any questions about the recipe, feel free to ask.
In all American films, the main characters always eat peanut butter, spread it on toast, add it to almost all dishes. We call this product peanut butter. Elvis Presley admired peanut butter toast and banana slices. I must say that the combination of the taste of peanuts and bananas is really unusual, and now peanut butter is gaining more and more fans in our country.
Properties of peanut butter
This paste will be useful for people who want to lose weight, as well as those who want to build up muscle mass, bodybuilders, bodybuilders. Peanuts significantly increase testosterone levels, it contains a lot of unsaturated fats that lower cholesterol, which means they strengthen the cardiovascular system. Also, peanut butter contains a lot of folic acid, which is necessary for cell growth and renewal. The paste contains to a large extent vitamin E, magnesium, and this helps to prolong youth.
Peanut butter, even in small quantities, satisfies the feeling of hunger, it is easy to withstand various diets with it, since it is an almost equivalent substitute for meat, cheese and eggs.
All these wonderful properties are manifested in the paste. home cooking when you are confident in the products going to make it. Read on to learn how to make peanut butter at home.
cooking pasta
Peel fresh peanuts, wash and dry for about an hour. During the time it dries, heat the oven to 180 degrees, put the nuts on a baking sheet in a single layer and heat in the oven for about five minutes. After that, the peanuts will be easily peeled off. Now it needs to be crushed.
This can be done with a blender, or you can scroll through the peanuts in a meat grinder, and then use a mixer. In a blender, the paste turns out like butter, and after a meat grinder, crumbs are felt in it, but this even adds spice to the paste.
Then vegetable oil, peanut, olive, sunflower, any, salt, honey is added to the mass, and all this is again thoroughly whipped. It turns out a homogeneous mass, which is easily spread on bread.
For 500 grams of peanuts, you will need two to three tablespoons of oil, salt to taste and a teaspoon of honey. Some gourmets add a little powdered sugar to make the pasta more viscous.
Spread it on bread, toast, you can add jam or jam on top, you get a tasty, satisfying and healthy sandwich. Peanut butter goes well with apples and bananas. Try it, have fun and enjoy your meal.
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