225 g (1/2 lb) unroasted peanuts
30 ml (2 tbls) sunflower or groundnut (peanut) oil
pinch fine sea salt if required
30 ml (2 tbls) sunflower or groundnut (peanut) oil
pinch fine sea salt if required
method
1. Heat the oven to gas mark 1 1/2 120°C (250°F).
2. Spread the nuts out on a baking tray and put them into the oven for 20 minutes.
3. Cool them a little and rub off all the skins.
4. Put the nuts into a blender or food processor and work them until they are finely ground, stopping and easing them from the sides whenever necessary.
5. Add the oil and work again until you have a smooth paste. Add the salt if required.
6. Put the butter in a screw-topped jar.
7. This amount will fill a 450 g (1 lb) jar about three-quarters full.
2. Spread the nuts out on a baking tray and put them into the oven for 20 minutes.
3. Cool them a little and rub off all the skins.
4. Put the nuts into a blender or food processor and work them until they are finely ground, stopping and easing them from the sides whenever necessary.
5. Add the oil and work again until you have a smooth paste. Add the salt if required.
6. Put the butter in a screw-topped jar.
7. This amount will fill a 450 g (1 lb) jar about three-quarters full.
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