Welcome to show me the curry dot com.

I'm a new Gia, and I'm gonna show you really quick and easy recipe on how to make homemade peanut butter.

You can make the creamy version, or you could make the crunchy version.

So whatever you like and this is, you know, you wonder why you'd want to make peanut butter Tom number one.

It's easy Number two.

It's a lot cheaper, and number three, you know exactly what goes into it.

And if you have any of those dietary restrictions, no sugar, no salt or anything you can make it without that is well or even without oil because the store bought ones have the oil, have those salt and have a little bit of sugar.

So I'm gonna make it like that.

But you can totally omit that step and skip any one of those things, and it'll still taste good.

So over here I have 500 grams off straw unsalted peanuts.

These are with skin on approximately three cups of peanuts.

Now, if you can find roasted peanuts without skin, wow, one step closer to making it.

But anyway, it's a little messy recipe, but it's fabulous and very easy.

So I have a panel here on medium to low heat, and I'm going to actually be babying this.

Put it on a cold man.

The reason why we use a cold skillet instead off letting it preheat is because you want the peanuts to heat up all the way in, not just the outside.

So I'm just going to baby it and allow it to roast.

This process takes a little while little long because you have to have the patience to do it.

And you want a little bit of brown on the skin but not burnt.

I've using peanuts that already peeled and they reduced it.

Just put it in here.

Just put it on the skillet and just allow them to heat up to get warmed up.

Okay, this looks done and there are a few brown spots, and that's perfect.

That's how he wanted.

And if you notice the skin has kind of opened up a little bit, so it kind of makes it a little easier, so just take it off immediately.

And what I'm gonna do is I have a towel over here for the peanuts onto the tower so that is a couple of different things.

One is, it cools down the peanuts a little faster, bigger, and it stops him from cooking.

Three.

I'm gonna be using the tower to remove the skin.

So I'm just gonna let it to spread it out a little bit and let it cool down just a bit so that I can take off the skin easily.

Now, you don't want it to become called because because if it does, then it's gonna be harder to remove the skin Number one and number two.

You wanted to be a little warm when you actually make the peanut butter.

Okay, back to it.

It's a little warm, but it's not cold roasted well and, of course, peanuts.

When they are roasted to give this fantastic aroma so you can miss it.

That's what we're looking for.

Now it's important to get a towel that has got a little bit of this coarseness in it, because if you use this motel, it's going to be harder than you need a little bit of friction to remove the skin.

So I'm just gonna take the towel, wrap it around and just kind of love it.

So when I do a little batch, I kind of move the but the skin settled at the bottom and just remove the peanuts out and just put in a ball so it's a little easier to work with, so just do a little batch of the time.

You don't even have to be very gentle, because if you break a couple of peanuts, it's okay.

Not a big deal.

So I wanna carry on and do this to all fit is done.

So these have bean field, all the skins off this slightly warm but not cold, and then in a blender for the peanuts.

And I'm gonna blend it forms of butter.

This process takes a little while because you're breaking down the peanuts and then you're you cook your blending it till the oil's release off.

You might want to open it up and just push it down a bit.

So what I'm gonna do is I'm gonna take out some of the peanuts and I want to keep it a site.

Now this is profit.

If you want to make chunky peanut butter, and if you don't just keep planning it and allow toe become a butter.

It's a But this is perfect for me.

So I just kind of without bits from the top a little bit more.

And then you made it to push it down and tie ins this point, if you want to make it exactly like store bought.

Never all you have to do with added sugar, a little bit of salt and oil.

I'm gonna put in about 1/4 teaspoon of sugar.

I'm using brown sugar.

You can use any 1/8 teaspoon off sort again.

Like I mentioned earlier.

If you have any dietary restrictions days and I'm gonna use one tablespoon off that boy Now, if you don't have enough well, you just need one day with please don't fire some.

Just with this, you can always use canola or any kind of neutral oil.

Not a very strong oil kind of vegetable.

Oil is automated.

Use that.

But so you really need a good blender for this to show you what it looks like and wants a cool sound, it'll solidify just like peanut butter.

Now you can keep it like this.

You want to make it smoother.

You can see it's a few making smooth peanut butter, I would suggest blend it a little bit more, but in my case, I'm making chunky, so it really doesn't matter a bit off texture.

There really doesn't matter.

You could check the solar and sugar.

You want a little bit more.

You can always add a little bit more now wherever it goes and when.

Adam, the peanuts that I kept aside aside, makes it one time just getting incorporates well, they had to get it.

I think you can see the texture.

You can see the grains.

You can see the peanuts.

That's all there is to it.

So how crazy and the armies, that chunky peanut butter.

And every once in a while I just add in a little bit of honey instead of sugar.

So it gives a little different play well.

And you know it's just a spoonful is like full of protein for you.

Yeah, I love peanuts with crackers, and I got the bites of pieces of peanuts.

It's absolutely crunchy.

It's really, really good.

So let it cool down, transfer into clean a jar and store it.

You know you don't have to keep it in the refrigerator.

You could keep it outside on overtime.

So I enjoy a peanut butter made at home, chunky or creamy either way and join us again on another.

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