If you haven't tried to make your own nut butters yet well you just don't know what you're missing out on. Quick, cheap and so simple so give it a go!
500g raw peanuts
1 - 2 Tbsp rice bran/vegetable oil
1 tsp salt
Roast peanuts in oven and remove skins. Removing the skin is a real pain but this one time I decided I couldn't be bothered taking them off and I didn't like it as much as the skinned version. Put the peanuts in a food processor and mix on high speed scraping down the sides as you go. It should form into a nice thick paste and will naturally be slightly chunky. Slowly pour in the oil while the food processor is still running and then add salt. Pour into a jar and store in the cupboard. The oil will separate over time this doesn't mean it has gone off - simply stir with a fork to mix the oil back in.
Ten points to Hufflepuff if you can guess what I made next. Here's a clue.
This is addictive so I tend to make it in small batches! Spread it on toast or crepes or use the traditional spoon/jar/mouth method. I made this for my niece and she said "Mmm I like that" and while I wouldn't recommend feeding this to your kids every day it's a nice treat and a lot less processed than store bought stuff.
1 big cup of raw hazelnuts
1/2 tsp vanilla essence
1/2 cup icing sugar
1/4 cup cocoa powder
5 - 8 Tbsp rice bran/vegetable oil
Preheat your oven to 180ºC. Place the raw hazelnuts on a baking tray and roast for about 10 minutes until the skins are peeling and the nuts start to look golden brown. Remove from the oven and pour into a tea towel. Roll the towel up making sure there are no gaps and roll it around like you are rolling out dough, this will loosen the skins. Pick the hazelnuts out of the crumbled skins and set aside to cool.
Put the cooled hazelnuts into your food processor and mix until they form a crumb scraping as you go. Continue to mix until it forms an oily paste then add vanilla essence, icing sugar and cocoa. Blend until combined then add the oil a tablespoon at a time, continue to mix and scrape the mixture will resemble a very thick fudge. When you are happy with the consistency taste and add more sugar if it is not sweet enough.
Store in an airtight container in the fridge OR take it to the next level and make hazelnut truffles.
|My next level hazelnut truffle ball things inspired by the Ferreo Rocher.|