Ingredients:

  • 1 lb (450 g) Raw, Shelled Peanuts (Blanched/Unsalted)
  • 2 Tbsp (30 ml) Neutral Oil (e.g., Canola, Grapeseed)
  • 1/2 tsp Fine Sea Salt (plus an extra pinch for Classic version)
  • 1 tsp Caster Sugar (Optional)
  • 1 tsp Dried Chilli Flakes (or Gochugaru)
  • 1 tsp Fresh Lime Juice
  • 1/2 tsp Soy Sauce (Low Sodium)
  • 1/4 tsp Ground Ginger
  • 1/4 cup (30 g) Roasted Pecans, chopped coarsely
  • 1 Tbsp Runny Honey or Maple Syrup
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Vanilla Extract

Instructions:

  1. Preheat oven to 180°C (350°F). Spread the raw peanuts in a single layer on a baking sheet. Roast for 8–10 minutes, shaking the tray halfway through, until the peanuts are lightly golden and fragrant.
  2. Transfer the hot peanuts to a large bowl or clean towel and allow them to cool for 10–15 minutes. Warm peanuts blend better, but they shouldn't be piping hot.
  3. Transfer the warm peanuts and the 1/2 tsp of salt to a high-powered food processor. Pulse a few times to break them up.
  4. Process continuously. The texture will progress from coarse meal to a clumpy ball (the 'seizing') around 3–4 minutes. Scrape down the sides. Continue processing.
  5. Around 5–7 minutes, the dough will break down into a thick paste. Add the 2 Tbsp of neutral oil. Continue blending until completely smooth, glossy, and runny (total blending time should be around 8–10 minutes).
  6. Stop the processor. Scoop out exactly 2/3 of the smooth peanut butter base and transfer it into two separate bowls (Bowl A and Bowl B). Leave the remaining 1/3 in the food processor bowl (This will be 'The Classic').
  7. To the base remaining in the processor ('The Classic'), add the pinch of salt and optional caster sugar. Blend for 30 seconds until fully incorporated. Transfer to Jar 1.
  8. To the portion in Bowl A ('The Chilli-Lime Kick'), add the chilli flakes, fresh lime juice, soy sauce, and ground ginger. Stir vigorously with a spatula until evenly distributed. Transfer to Jar 2.
  9. To the portion in Bowl B ('The Honey-Pecan Chunk'), add the honey or maple syrup, cinnamon, and vanilla extract. Stir well, then fold in the coarsely chopped pecans. Transfer to Jar 3.
  10. Seal the jars tightly. Store at room temperature for up to 1 week, or refrigerate for longer storage (note: refrigerated homemade peanut butter will harden).