I spent ages trying to think of a fancy title for this post, then I realised it didn’t need one. I mean, ‘salted chocolate peanut butter’ drew you in fast enough, didn’t it?
Salted chocolate peanut butter
This started out as ordinary peanut butter. We’d run out, I had a bag of peanuts, I threw them in the oven to roast them, then into the processor. Then I was thinking about a friend of mine with whom I share an abiding love for Reese’s Peanut Butter Cups and I threw in a handful of 50 per cent cocoa chocolate that was in the pantry. And a pinch of salt for luck. A few moments later I realised it was going to take a lot of willpower (or another bag of peanuts) if she was going to get any of it in her Christmas stocking. Here’s how you do it.
200g raw peanuts
100g good quality dark chocolate, chopped
flaky sea salt, to taste (about 1/2 – 1tsp)
Preheat the oven to 200C. Tip the peanuts into a roasting dish, then put it in the hot oven for 10-15 minutes. Shake the dish occasionally and keep an eye on the peanuts – you want them golden brown and nutty smelling, not incinerated. Remove from the oven and let cool for five minutes, then tip them into the processor. Blitz until they form a grainy paste. They will make a hell of a racket and you’ll think nothing is going to happen, but it will. Have faith. When it’s looking more like a paste, tip in the chocolate and 1/2 tsp salt and whizz again. Taste and add more salt/whizz until it suits your palate. Scrape into a pretty (and clean) jar. Tie a ribbon around the top and attach a small spoon. The recipient will know exactly what it’s for.
How are your Christmas preps going? Stay tuned for more last-minute ideas in the next week or so.