Cinnamon spiced peanut butter

Cinnamon spiced peanut butter
  • Serves icon Makes 500g jar
  • Time icon Hands-on time 10 min. Oven time 15 min

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.

Nutrition: Per tbsp (15g)

Calories
83kcals
Fat
6.4g (1.1g saturated)
Protein
3.4g
Carbohydrates
2.9g (2g sugars)
Fibre
0.1g
Salt
0.2g
Calories
83kcals
Fat
6.4g (1.1g saturated)
Protein
3.4g
Carbohydrates
2.9g (2g sugars)
Fibre
0.1g
Salt
0.2g

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)

Method

  1. 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).
  2. 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.
  3. 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.

delicious. tips

  1. Get creative with the flavourings – a pinch of chilli flakes, a grating of nutmeg or a dollop of mincemeat will yield wonderful results.

    This recipe is easily scaled up to fill more jars – just factor in a little more time to roast the nuts and whizz the butter, as you’ll have to work in batches.

  2. Roasting already roasted peanuts? Trust us, it’s worth it. For the most flavourful peanut butter you want a deep roast on the nuts, which you won’t find on shop-bought. Push them as far as you dare without burning to help release the oils and bring out the flavour even further. The bonus is that the heat from the nuts will lightly toast the ground spices as they’re mixed together. The peanut butter will keep in a clean jar for up to 3 months.

Recipe By

Tom Shingler

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