Cinnamon spiced peanut butter

Method

1. Heat the oven to 160°C fan/gas 4. Arrange the peanuts on a large baking tray, ideally so all the nuts are in a single layer, then roast for 15-20 minutes, stirring occasionally, until smelling nutty and rich (see Know How).

2. Transfer the hot nuts to a mixing bowl and stir in the remaining ingredients. Transfer almost all to a food processor and whizz for 4-5 minutes, scraping down the sides as needed, until the nuts begin to release their oils. Depending on the strength of your processor, you may need to drizzle in a little more oil, but be patient – it takes a few minutes for the nuts to go from a wet sand consistency to a smoother butter. Give your processor’s motor a rest every now and then rather than whizzing non-stop for the entire time. Once you’re happy with the consistency, tip in the rest of the mixture and pulse a few times to leave some chunks.

3. Transfer the peanut butter to a clean jar, seal and label. Spread on toast, use in baking or eat directly from the jar with a spoon.

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