This recipe comes from a bonbon course I did here in Zürich a while back with Melissa Coppel. And I loooved it!
It’s been one of my favorite courses so far, just because it was so informative and I learnt so many new techniques. Definitely an inspirational class.
I’ve made this recipe with a variety of different nuts such as almonds, hazelnuts, peanuts and pecan nuts.
Depends on the nut, you might need to add a little bit of nut oil such as hazelnut oil for a more liquid consistency.
The recipe really is very simple. All you need is a little bit of patience. The nuts need to soak for about 2 hours in the syrup, cool down after baking and the mixing which will take up to 10 minutes (depending on your mixer)
I promise you though that in the end the effort will be worth it! ;)
RECIPE
Peanut Butter:
90g sugar
108g glucose syrup
75g water
200g peanuts
2g Maldon sea salt
In a pot mix together the sugar, glucose and the water and bring to a boil.
Pour over the peanuts and let them soak for about 2 hours.
After 2 hours drain the peanuts from the syrup. Place on to a baking sheet with baking paper or use a silpatmat.
Bake in the oven at 160C for about 15-20 minutes. Until gold brown.
Let the peanuts cool down completely before mixing in your food processor.
Add the salt and mix your nuts in the processor until you get a smooth (a little liquidy) consistency.
Store in an airtight container or jar and keep cold. To get a smooth and more spreadable consistency warm it up in the microwave for a few seconds.
 |
| Peanut Butter...yum! |
