Crunchy Raw Homemade Peanut Butter

Place peanuts in a baking tray lined with a parchment paper and place it in the oven at 175-180 Celsius (347-356 F) for approximately 30 minutes. Observe the peanuts’ change in color. The heat causes them to release their oils but too much heat (i.e. too dark color) will burn them and make them unusable for butter-making. When they are slightly roasted, take them out of the oven and let them cool in room temperature.

Place peanuts in a food processor with the salt and sugar/syrup. Process for approximately 1 minute, then stop the food processor and, with a spoon/spatula, scrape the peanuts mashed onto the walls of the container and place them again in the middle of the container. Process again for approximately 2 minutes, until creamy.

If after a few minutes, there is still no change in consistency and it doesn’t become creamy, slowly stream in 1 to 2 spoonfuls of oil. This can happen if the peanuts were not heated sufficiently and they haven’t released enough oils.

4. Finally, after the entire mass has a creamy consistency, add the extra peanuts (optional) and run the processor for about 30 seconds. Leave them only partially processed to give the butter a crunchy aspect.