Our peanut butter is legendary in certain parts of northwest London. Such is its popularity that we’re a little scared to part with this recipe in case our customers desert us. It is crazily simple: you just need to be brave enough to roast the nuts to a good golden colour and have a flair for balancing sweet with salt. Unlike jam, peanut butter is not boiled, so it must always be kept refrigerated and eaten within 6 weeks.
Place the peanuts in a large roasting tin and
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.
© 2014 Tonia George. All rights reserved.