Idiot-proof peanut butter
Makes: 2 jars (600g)
Prep time: 10 minsTotal time: 
Photographed by Maya Smend. / Recipe taken from Fay's book Fay Makes It Easy: 100 delicious recipes to impress with no stress.
Idiot-proof peanut butter
Recipe by Fay Ripley
Makes: 2 jars (600g)
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
60Kcal
Fat
5gr
Saturates
1gr
Carbs
1gr
Sugars
1gr
Fibre
0.1gr
Protein
3gr
Salt
0.01gr
Fay Ripley
Busy mum and actress Fay Riplay understands the need for stress free recipes that will suit all the family. Her latest cookbook is Fay Makes It Easy: 100 delicious recipes to impress with no stress.
See more of Fay Ripley’s recipes
Fay Ripley
Busy mum and actress Fay Riplay understands the need for stress free recipes that will suit all the family. Her latest cookbook is Fay Makes It Easy: 100 delicious recipes to impress with no stress.
See more of Fay Ripley’s recipes
Ingredients
- 600g peanuts, skins on (or blanched if you can't find them)
- 1 tbsp clear honey
- ½ tsp sea salt
- 1 tbsp groundnut or peanut oil
Step by step
Get ahead
Will keep for at least 2 weeks, stored in the fridge.
- Preheat the oven to 180°C, fan 160°C, gas 4. Spread out the peanuts on a roasting tray and roast for about 12-15 minutes until just golden, but watch them. Cool.
- When the nuts have cooled, put them in a food processor and pulse a couple of times. Remove 2 tablespoons of the nuts and set aside. Now blitz the remaining nuts for 2-3 minutes, stir, then blitz again for another 2-3 minutes until smooth and oily (it's the blitzing that brings out the oil).
-
Add the honey, sea salt and groundnut or peanut oil and whiz to combine. Finally, stir in the reserved chopped nuts and scrape the peanut butter into sterilised jars.TipThe easiest way to sterilise the jars is in the dishwasher.
Chef quote
It's crunchy, moreish, full of goodness and just wonderful on a thick slice of toast.
