Homemade Peanut Butter

by - Wednesday, August 05, 2020

I`m a big fan of all kinds of nut pastes or praline. I use it for a number of different things when baking. It’s excellent in mousse, ice-cream or chocolates to get an amazing nutty flavor. Actually it’s great in everything!

This recipe comes from a bonbon course I did here in Zürich a while back with Melissa Coppel. And I loooved it!
It’s been one of my favorite courses so far, just because it was so informative and I learnt so many new techniques. Definitely an inspirational class.

I’ve made this recipe with a variety of different nuts such as almonds, hazelnuts, peanuts and pecan nuts. 
Depends on the nut, you might need to add a little bit of nut oil such as hazelnut oil for a more liquid consistency. 

The recipe really is very simple. All you need is a little bit of patience. The nuts need to soak for about 2 hours in the syrup, cool down after baking and the mixing which will take up to 10 minutes (depending on your mixer)

I promise you though that in the end the effort will be worth it! ;) 


Peanut Butter:

90g sugar
108g glucose syrup
75g water

200g peanuts
2g Maldon sea salt

In a pot mix together the sugar, glucose and the water and bring to a boil.
Pour over the peanuts and let them soak for about 2 hours.

After 2 hours drain the peanuts from the syrup. Place on to a baking sheet with baking paper or use a silpatmat. 
Bake in the oven at 160C for about 15-20 minutes. Until gold brown.
Let the peanuts cool down completely before mixing in your food processor. 
Add the salt and mix your nuts in the processor until you get a smooth (a little liquidy) consistency.
Store in an airtight container or jar and keep cold. To get a smooth and more spreadable consistency warm it up in the microwave for a few seconds. 

Peanut Butter...yum!

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