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1
Place peanuts in a baking tray lined with a parchment paper and place it in the oven at 175-180 Celsius (347-356 F) for approximately 30 minutes.
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2
Observe the peanuts change in color.
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3
The heat causes them to release their oils but too much heat (i.e.
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4
too dark color) will burn them and make them unusable for butter-making.
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5
When they are slightly roasted, take them out of the oven and let them cool in room temperature.
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6
Place peanuts in a food processor with the salt and sugar/syrup.
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7
Process for approximately 1 minute, then stop the food processor and, with a spoon/spatula, scrape the peanuts mashed onto the walls of the container and place them again in the middle of the container.
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8
Process again for approximately 2 minutes, until creamy.
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9
If after a few minutes, there is still no change in consistency and it doesnt become creamy, slowly stream in 1 to 2 spoonfuls of oil.
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10
This can happen if the peanuts were not heated sufficiently and they havent released enough oils.
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11
4.
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12
Finally, after the entire mass has a creamy consistency, add the extra peanuts (optional) and run the processor for about 30 seconds.
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13
Leave them only partially processed to give the butter a crunchy aspect.
