Prep time: 10 mins Cook time: 15 mins Makes: 1 ¼ cups
2 cups natural peanuts
½ tsp salt flakes
1 tbs peanut oil
Preheat oven to 180°C. Place peanuts on a baking tray and roast for 10-12 minutes or until golden brown. Place in a tea towel and rub vigorously to remove skins. Discard skins. Return skinned peanuts to oven, if necessary, to warm through.
Process warm peanuts in a food processor, using the pulse button, until chopped.
Remove 1/3 cup chopped peanuts and reserve.
Continue to process peanuts for 1 minute or until finely chopped. Scrape sides of bowl and process for a further 2 minutes.
Add salt and oil and process until smooth and spreadable. Return reserved peanuts and pulse to combine.
Place into a sterilised glass jar and refrigerate for up to 3 weeks.
NOTE: If you prefer a smoother peanut butter, skip step 3 and increase oil content to 1 ½ tbs.