• 500 g unsalted peanuts, with skin
• 1 tsp sea salt
• 175 ml groundnut oil
• 1 tbsp clear honey
• 1 tbsp demerara sugar

Preheat the oven to 180°C/fan 160°C/gas mark 4. Sterilize your jars and lids (see tip).

Place the peanuts in a large roasting tin and roast until golden (35–45 minutes), stirring if they start to brown unevenly. The skins will peel open to reveal a developing tan underneath. When the peanuts are deeply bronzed, as though just back from the Caribbean, they are ready.

Transfer the nuts, still in their skins, to a blender or food processor. Add the remaining ingredients and blitz until combined.

Scrape down the sides of the blender or bowl with a spatula and blend again. You need a textured but spreadable paste, so add more oil if it feels too stiff. Taste and add more salt or sugar as you prefer. Using a spatula, transfer the mixture to your sterilized jars. Seal tightly, then label and date.