MAKES: 1 x 280 ml (10 oz) jar
280 g (10 oz/2 cups) unsalted roasted peanuts
1 teaspoon sea salt
2 tablespoons maple syrup
1 tablespoon melted coconut oil
Prepare your oven: Preheat the oven to 160ºC (315ºF).
Roast the nuts or seeds: Place the peanuts in a single layer on a baking tray lined with baking paper. Roast until just golden, but do not let them brown. The peanuts will take about 10 minutes.
Cool and blend: Let them cool slightly, then place in a food processor. Add the sea salt and maple syrup and blend for 5 minutes, or until smooth. Be patient as the nuts or seeds will take the full 5 minutes to transform from powder to crumbs to clumps, and then to a smooth butter. If after 5–7 minutes the butter isn’t a lovely smooth paste, add an additional tablespoon of melted coconut oil.
Bottle: Using a spatula, scrape your nut butter out of the food processor, into a clean jar. Screw the lid on tightly. The nut butter will keep on the shelf for up to 1 month, or in the fridge for up to 2 months. If you store it in the fridge, bring it to room temperature before using, to make it easier to spread.
Photo credit: Cath Muscat
Styling: Vivien Walsh