This is a dark roast peanut butter were making today; it's so simple to make, anyone with a good blender can make it. Sometimes we use Extra Virgin Coconut Oil to make it instead of olive oil and it is fabulous tasting...oh so yummy and flavorful. This recipe calls for a teaspoon or so of raw honey and it gives this dark roast PB a rich flavor. Once you taste the freshness of homemade PB you'll never buy jarred peanut butter again. It's that good!
We're an Expat Family of Five, Living Frugal, Healthy and Happy Abroad. We live in Cuenca, Ecuador and travel the Ecuador coast whenever we get a chance. We just adventured throughout the country of Panama for five weeks! Come along and enjoy some of our experiences with us!
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Frank and Angie,
ReplyDeleteThis sounds YUMMY! I'd even love to do that while I'm still in "the States", but finding raw peanuts by the pound that don't already cost more than a jar of peanut butter, is proving difficult, so I guess I'll have to wait until we move to Ecuador next year.
In the meantime, in case I luck out and find some economical peanuts, I have a couple of questions:
1. Are the raw peanuts you buy in Ecuador already shelled, or should we take into account the weight that shells will add (i.e., beyond the 500 gram weight you mentioned in your video)?
2. Do you take off the peanut skins before you make the PB? If yes, do you remove them before or after you roast them?
Hello Charline. yes, they are already shelled. No, we leave the skins on...doesn't make any difference as far as taste or texture. I mean there is no loose skins in the peanut butter or weird texture either. The raw peanuts we buy (grown in Ecuador) are red in color and is why the PB is so dark, plus we like them dark roasted. Thanks for asking and commenting.
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