You have probably seen in American films or TV shows that children are made sandwiches with some kind of pasta for breakfast. Americans eat it with their fingers from a can and are often used in desserts. But most often, of course, sandwiches are made.
Now, this is peanut butter and it is incredibly popular in the USA. In any store you can find a dozen cans of different brands. When I lived in Miami, I got really addicted to her. Upon returning to his homeland, he began to look for her in stores and could not find her anywhere.
It turned out that for some reason peanut butter is not very popular among Russians. If you can't buy, then I'll do it myself, I decided. Making pasta is not difficult, the main thing is to have a good blender, which one is suitable - I'll tell you further.
It's important to knowthat peanut butter is rich in saturated fatty acids and high in calories (588 kcal per 100 g of product), so it should be eaten in moderation. In addition, it contains a lot of vegetable protein (25 g of protein per 100 g of the product) and consists exclusively of plant ingredients, therefore it is suitable for vegans.
Step-by-step recipe for how to make peanut butter
I use raw peanuts in their skins. Therefore, I pre-fry in the oven for 10-15 minutes at 180 ° C. It is possible in a frying pan, but with a large volume it is easier in the oven.
I peel the peanuts by simply rubbing them between my palms.
In general, I advise buying peanuts without husks because the peeling process is very tedious, at least for me (it pisses me off, to be honest).
But I was lucky and my wife helped me, this process does not tire her, but rather calms her down. Everyone is busy, everyone is happy.
I send the peeled peanuts to the blender. Any blender (blender) that can grind nuts will work, but a stationary one will work best. I have it temporarily broken, so I used the manual one.
I add salt and sugar to the peanuts to taste. Instead of sugar, you can add honey, or you can do without a sweetener altogether. I punch the nuts, occasionally peeling them off the walls. The whole process took me about 5 minutes.
When the mass becomes pasty with a uniform texture, you're done. I put it in a jar and put it in the refrigerator until it cools completely. In the cold, the pasta thickens and it will be easier to spread it on bread.