Pasta de amendoim caseira

Ingredientes

• 4 cups Raw Peanuts (skin on, unroasted, unsalted)
• 1 pinch Salt ((optional))
• 1 teaspoon Cinnamon
• 2 tablespoon Melted dark chocolate

Modo de preparo

1. 1

   --- Roast the Raw Peanuts (skin on) ---

2. 2

   Preheat the oven to 350°F (180°C). Spread the raw peanuts onto a baking sheet and roast them for 8-10 minutes or until lightly golden and glossy- you will spot some oil coming out of the peanuts.

3. 3

   Transfer the roasted peanuts onto a towel, rub until the skin of half the peanuts has been removed. The more skin you keep, the deeper the nutty flavor will be. I recommend rubbing off the skin of at least 2 cups of roasted peanuts to make sure it blends easily. The more skin you keep, the more difficult it is to blend into butter.

4. 4

   --- Process 1 minute - Total: 1 minute ---

5. 5

   Process at high speed until the peanuts form a ground texture - about 1 minute. If the nuts are still warm it will go even faster. Stop and scrape down the sides of the bowl. Now the nuts look like thick dry ground.

6. 6

   --- Process 1 extra minute - Total: 2 minutes ---

7. 7

   Process for 1 more minute at high speed. Stop and scrape the sides of the bowl. Now, your peanut butter starts to come together, forming a sort of butter but still dry and thick, almost there!

8. 8

   --- Process 1 minute again - Total: 3 minutes ---

9. 9

   Process for 1 more minute at high speed. Stop and scrape the sides of the bowl as before. Now, the butter is shiny/glossy, soft but still thick.

10. 10

    --- Process 1 last minute (or so) - Total: 5 minutes ---

11. 11

    Process for a few more minutes - usually less than 2 minutes. Now the peanut butter is forming! It is super smooth, lukewarm, glossy, and ready to spread on toast or to use in the next flavored peanut butter recipes. You should obtain 2 cups of natural unsalted peanut butter with this recipe.

12. 12

    --- Flavor ---

13. 13

    Stir the flavor a the end if desired.