Peanut butter 🥜

Expiration date: 1-2 months after opening, 4 months after vacuum sealing +/- 1kg in total

Good

% Daily Values based on a 2,000 calorie diet

Step 1

(optional) Toast your peanuts for 20 minutes on 150°C, flip when it's halfway done. If you do this step, use less oil. Peanuts produces it's own oils.

Step 2

Add your peanuts to a blender or food processor and blend until they are crumbs

Step 3

Add +/- 250ml water to your mixture

Step 4

Add your oil, honey and syrup

Step 5

In between mixing, get a spoon and bring the bottom mixture to the top and repeat until your mixture gets smoother. The more you mix, the smoother it gets so if you prefer crunchy, stop mixing earlier on

Step 6

Add more water if it needs to be smoother (in total I added about 800ml). Do this in between mixing too. Too watery? repeat step 5 without adding more water

Step 7

Do a taste test and add more of the ingredients if wanted

Step 8

Lastly add your sea salt and mix again

Step 9

Make sure your peanut butter is warm by taking it out of the blender and putting it au bain-marie on the stove

Step 10

If it's warm, you can put it in the jars with a spoon until they're completely full + tap them

Step 11

Turn off your stove

Step 12

Put the lid on and put them upside down in the warm water

Step 13

Let them cool like that

Step 14

Once they're cooled down, they're ready to use