I had this packet of peanuts sitting in my cupboard for more than a month. I have tried making peanut butter which is very good in taste, but I could not reach that creamy consistency that is a staple of the store bought ones. So I could not bring it to myself to make peanut butter again. Then I found this chocolate peanut spread at Smitten Kitchen, just reading the post made my mouth water.
It is something like Nutella, but made of peanuts. Smitten Kitchen rightly declares, its hard to put the spoon down after tasting it.
This should be made with peanut oil, but I used vegetable oil, which is fairly tasteless and did not impart any unpleasant taste or odor to the chocolate peanut spread. You can also adjust the amount of sugar, salt and cocoa powder according to your taste. The end result depends upon the quality of peanuts and cocoa powder.
2 cups peanuts (shelled and skinned)
1 1/4 cup icing sugar
2 - 4 tbsp vegetable oil
3/4 cup cocoa powder
1/4 tsp salt (optional if peanuts are already salted)
Start by roasting peanuts ( I got mine roasted). Preheat oven to 400 F. Put peanuts in a single layer on a baking tray. Roast in oven for 10 minutes, rattling them a bit halfway through. (You can do this step for pre-roasted peanuts too. Put your peanuts in the oven for 5 minutes to deepen their flavor, taking care not to burn them.)
Put the peanuts and 1 tbsp oil in a food processor. Grind the peanuts for around five minutes. Initially the peanuts will be very coarse. If the mixture seems very dry, add a some more oil and keep grinding until the peanuts become paste. Yes, peanuts will turn to a paste if they are continued to be processed. Scrape down the sides as required.
Add the sugar, cocoa powder and 1 tbsp oil and grind again. Keep processing until the sugar and cocoa powder is mixed thoroughly. You may add more oil if the mixture does not mix properly or is too thick.
Store in a clean glass jar in the refrigerator. The mixture might become a little hard on cooling. Enjoy with bread in breakfast.