Cinnamon spiced peanut butter
- Portion size: Makes 500g jar
- Hands-on time 10 min. Oven time 15 min
- Difficulty: easy
Peanut butter is a fabulous medium for all sorts of flavourings and ingredients. This warming version makes breakfast worth getting up for.
Use some of your homemade peanut butter to make this irresistible banana, peanut butter and caramel pavlova.
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Ingredients
- 500g roasted peanuts
- 2 tsp sea salt flakes
- 2 tbsp runny honey
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp freshly ground black pepper
- 4 tbsp dried cranberries, roughly chopped
- 1 tsp orange extract
- 50ml rapeseed oil
You’ll also need
- 500g glass jar (sterilised)
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Method
- Heat the oven to 160°C fan/gas 4. Arrange the peanuts on a large baking tray, ideally so all the nuts are in a single layer, then roast for 15-20 minutes, stirring occasionally, until smelling nutty and rich (see Know How).
- Transfer the hot nuts to a mixing bowl and stir in the remaining ingredients. Transfer almost all to a food processor and whizz for 4-5 minutes, scraping down the sides as needed, until the nuts begin to release their oils. Depending on the strength of your processor, you may need to drizzle in a little more oil, but be patient – it takes a few minutes for the nuts to go from a wet sand consistency to a smoother butter. Give your processor’s motor a rest every now and then rather than whizzing non-stop for the entire time. Once you’re happy with the consistency, tip in the rest of the mixture and pulse a few times to leave some chunks.
- Transfer the peanut butter to a clean jar, seal and label. Spread on toast, use in baking or eat directly from the jar with a spoon.
Nutrition
- 83kcals Calories
- 6.4g (1.1g saturated) Fat
- 3.4g Protein
- 2.9g (2g sugars) Carbs
- 0.1g Fibre
- 0.2g Salt
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