Ingredients

Peanuts - quantity is up to you: big batch if you want to have it available for a long time, small batch if you're worried you would it eat all at once!

Optional: pinch of salt, rapeseed oil

All ingredients available at Get Loose

Method

If your peanuts have the skin still on roast in the oven at 180C for about 10 minutes. Check after 5 minutes to ensure they're not burning.

Take the tray out and cool. Whilst they're still hot (but not burning!) rub them with your fingers, the skin should come off easily.

Put the peanuts in a food processor and blend until you reach your preferred consistency. Stop and stir often so that all bits are incorporated and you can keep an eye on how smooth it is.

Using a food processor makes the process easier and quicker but a simple hand blender works too, especially if you prefer your peanut butter on the crunchy side! Just make sure your blender doesn't overheat and stop to stir often. If you're making a big batch and using a blender, it may be better to break it down into smaller batches so that the blender can work better.

Check the taste and add a pinch of salt or a little bit of oil if you prefer a saltier taste and a more oily consistency!

Homemade peanut butter doesn't need to stay in the fridge, however, it may be better to keep it refrigerated if you've made a big batch or your kitchen temperature becomes very hot.