- 1kg peanuts
- 7g (~1tsp) salt
- 100g (~10tsp) powdered sugar
- Roast the peanuts in oven at 150 degrees Celsius, frequently turning them around until brown.
- Let the peanuts cool down.
- Put small (~250g) portions of peanuts into blender with some of the sugar and salt
- Blend while constantly pushing down the sides with a wooden spoon, or, preferably, something flat
- Note: this will only work with a good quality blender - the cheap ones can burn out or
simply don't have enough power do blend the peanuts properly. It can take quite a while
until the peanuts actually turn into a paste - if you don't keep pushing the sides down,
the blender won't have anything to cut since everything will be stuck to the sides. If
you're lucky, you may have a blender where the blades don't go all the way to the sides,
so you can carefully push down on the sides while it's running, but if that isn't possible,
you may just have to keep turning it off and on again to push everything down. It is also
possible to do this with an electric coffee grinder, it just may take a very long time.
When using a coffee grinder, watch out that you don't burn out the motor.
- Mix all the small portions of peanut butter together in a bowl so the salt and sugar are evenly spread.
Hazelnut Chocolate Spread
- 100g hazelnuts
- 40g powdered brown sugar
- 20g cocoa powder
- 4tsp vegetable oil (e.g. sunflower)
- Roast the hazelnuts in oven for 10 minutes at 150 degrees Celcius, turning them frequently.
- Let the hazelnuts cool down.
- Turn the hazelnuts into a paste like the peanuts in the recipe above.
- Add sugar, cocoa powder, and vegetable oil to hazelnut paste and mix through well in blender.
- Note: you can use normal white sugar as well, but it will probably make it sweeter than
the brown sugar. Make sure that the sugar is powdered well, since it won't be
able to dissolve properly in the mixture as it is oil-based.