Peanut Butter

Spread the peanuts on a baking sheet and roast them in a preheated oven at 170-180 degrees Celsius for 7-12 minutes. If you're worried about overcooking the nuts, you can roast them at a lower temperature (140-150 degrees Celsius) for about 20-25 minutes. Stir the nuts frequently during drying to ensure even browning. If you don't have an oven, you can also roast the peanuts in a skillet over low heat, stirring constantly. Let the peanuts cool.

Remove the thin skin from the peanuts either by rubbing them in your hands or using a kitchen towel. This can be a time-consuming task, so feel free to ask for help. Alternatively, you can use a mesh bag with small holes to quickly remove the skin. Place a batch of peanuts in the bag and rub them with your hands until the skin falls through the holes.

Transfer the peanuts to a blender and grind them until they resemble breadcrumbs. If desired, set aside 1-2 tablespoons of the ground peanuts for a chunky texture. Use a spatula to scrape the ground peanuts from the sides of the blender and move them to the center of the bowl.

Add honey, salt, and oil to the ground peanuts and mix well.

Once again, finely grind the nuts into a paste.

Taste the density, saltiness, and sweetness. Continuously control the density of the peanut paste. The longer the blender works, the thicker it will become, as the nuts release more oil. If the mixture is too thick, add a little more oil.

Add the reserved nut crumbs to the paste, mix with a spoon, transfer to a jar, and store in the refrigerator (shelf life is about two weeks). You can use peanut paste as a spread on crispbread or add it to porridge and baked goods.