Homemade peanut butter

Recipe:
150g large ground nuts, with skin
2 tsp olive oil (optional)

Equipments:
A miller
A food processor
A non stick medium depth frying pan with lid

(1) Soak peanuts in a big bowl for 2 nights, changing water in between frequently.

(2) Roughly rub through the peanuts and remove any excess peanut skins. Rinse with water twice and remove any spoilt looking nuts.

(3) Put the peanuts on a stainless steel draining basket, till there is no more water dripping seen.

(4) Pour the peanuts on a frying pan, cover with lid and dry toast till it turns slightly brown or cooked (not burnt). Open the lid and stir around every few minutes to avoid peanuts from burning.

(5) Using a miller, blend the peanuts till all crushed.

(6) Transfer the peanuts to a food processor (and optional - 2 tbsp of olive oil) and blend and pulse every few minutes. Scrape the side and bottom using a spatula every few minutes to achieve an even looking and smooth butter like texture. Let the peanut butter cools in room temperature.

(7) Lightly press for the peanut oil to release and to smoother the peanut butter texture. Scope, and press lightly into an air tight container.

Notes: If want to have some peanuts texture, scope 1 Tbsp of coarsely blended peanuts in step 5 and mix with step 7 in the end.

Yields: 1/2 cup peanut butter