Pasta de amendoim caseira

Ingredientes

• 2 cups Roasted peanuts
• 1/2 teaspoon Salt
• 1 tablespoon Honey

Modo de preparo

1. 1

   Skip to step 2 if using roasted peanuts. Roast peanuts in the oven by preheating to 350°F (175°C) and spreading the raw peanuts in a single layer on a baking sheet. Roast for 10-15 minutes, stirring halfway for even roasting, then let them cool completely before using. If using the stovetop, heat a dry skillet over medium heat, add the peanuts in a single layer, and stir continuously for 5-10 minutes until golden brown and fragrant. Transfer to a plate and let them cool before blending. Perfectly roasted peanuts should be golden, aromatic, and slightly crunchy.

2. 2

   Place the roasted peanuts into a food processor. If you’re using salt, add it now. Drizzle in the honey, then turn the food processor on. At first, the peanuts will break down into a dry, crumbly mixture. Keep blending, stopping occasionally to scrape down the sides of the bowl with a spatula. This stage may take 30 seconds to 1 minute (be patient and trust the process).

3. 3

   After about 2-3 minutes, the peanuts will begin releasing their natural oils, and the mixture will clump together into a thick, grainy ball. If your food processor starts to heat up, take short breaks to avoid overheating the motor. You may need to stir the mixture to help it blend evenly.

4. 4

   Continue blending in 30-second intervals, stopping to scrape down the sides as needed. Over the next 2-4 minutes, the peanut butter will transform from a thick dough into a smooth, creamy paste. If you prefer chunky peanut butter, stir in some roughly chopped peanuts at the end and blend for just a few seconds to mix.

5. 5

   Once the peanut butter reaches your desired consistency, transfer it into a clean, airtight jar. Close the lid tightly and store at room temperature for up to a week or in the refrigerator for up to a month. If refrigerated, let it sit at room temperature for a few minutes before use to soften. Stir before each use if the oil separates over time.