黑芝麻花生酱 Black Sesame Peanut Butter
黑芝麻和花生一直都是非常好的搭档，但是通常这个组合，在市售的产品里，糖含量都是非常惊人的。加上我本身吃惯了少糖或者无糖的花生酱，所以自己做是最好的选择！再说了，做法也极其简单呢，嘻嘻~
为什么你会喜欢这个黑黑的花生酱？
虽然这乌漆嘛黑的抹酱看起来像水泥，但是烤过的黑芝麻和花生打磨出来的酱，油润，微苦，坚果的甘香，反而是加了很多糖会被掩盖过去的感受！而且，听说吃了头发还会跟它一样黑黑哦！哈哈
所需要的食材
就3样…
- 花生450g
- 核桃 100g
- 黑芝麻 150g
备料重点
花生——
花生最好是用整颗的，而不是花生碎，因为花生碎本身的保质期本来就比整颗的花生短。再加上如果整颗的花生里刚好有坏掉或者变质的，也非常容易以肉眼发现和挑出来，而花生碎的话就没办法做到这一点哦~
买回来的花生建议不要洗，否则如果没有把水份烤干，做出来的花生酱会非常容易变质发霉~
花生皮我从来都不去，除了因为花生皮本身也有非常丰富的膳食纤维和营养价值以外，用 150C 烤出来的花生皮，混合在一起做成花生酱不但不苦涩，还更香！当然了，不用去掉花生皮也省去了非常多的时间哦~
~ 视频教程 ~
料理步骤
- 把核桃和花生放入预热好的烤箱，145C-150C 烤30-40分钟
- 同时，用锅子小火炒黑芝麻，直到开始微微冒出烟
- 立即把黑芝麻转移到干净的碗里，否则会烧焦
- 核桃和花生出炉后，静置5分钟稍微降降温
- 把黑芝麻先大致上磨碎
- 再放入其它坚果一起打碎
- 需要加糖的话也是在这时候加进去
- 中途如果机器太热，就停下来一两分钟，再继续打
- 把所有东西磨成顺滑的酱就可以倒进密封罐/花生酱的容器里了
- 降温后，立即冷藏，可保存1-2个月哦~
为什么要趁坚果还温热的时候打酱？
油脂更容易释放：坚果在烘烤或加热后，内部油脂变得流动，打的时候更快出油，机器不用太费力。
口感更顺滑：温热状态下，坚果颗粒更柔软，容易被打碎，酱体更细腻，不会有粗颗粒感。
不需要额外添加油脂：坚果本身就含有非常丰富的油质，如果油脂释放得好，就不需要额外添加任何油脂来帮助打磨成酱。
食材 Ingredients
步骤 Method
- 把核桃和花生放入预热好的烤箱，145C-150C 烤30-40分钟
- 同时，用锅子小火炒黑芝麻，直到开始微微冒出烟
- 立即把黑芝麻转移到干净的碗里，否则会烧焦
- 核桃和花生出炉后，静置5分钟稍微降降温
- 把黑芝麻先大致上磨碎
- 再放入其它坚果一起打碎
- 需要加糖的话也是在这时候加进去
- 中途如果机器太热，就停下来一两分钟，再继续打
- 把所有东西磨成顺滑的酱就可以倒进密封罐/花生酱的容器里了
- 降温后，立即冷藏，可保存1-2个月哦~
小贴士 Tips
Sesame and peanuts have always been the best of friends. But usually for most of the commercial products with this combination, the sugar content is shockingly high. Since I love to have low‑sugar or sugar‑free peanut butter, making it myself is always the best choice! Plus, it is effortless to make it, hehe~
Black sesame peanut butter
Why would you love this dark little spread？
Even though this jet‑black spread might look a little like cement, the magic happens once roasted black sesame, walnuts, and peanuts are blended together. The result? A luscious, nutty butter with a gentle bitterness and natural sweetness from the nuts themselves. That lingering aroma is something sugar could easily drown out—so keeping it simple lets the flavor shine. And rumor has it… eat enough of it and your hair might turn just as dark as the butter—haha! ✨
All you need
Just 3…
- Peanut 450g
- Walnut 100g
- Black sesame 150g
Ingredient notes
Peanut —
Whole peanuts are better than ground peanuts, since the grinded one has a shorter shelf life. Whole peanuts also allow us to spot and remove if there’s any spoiled ones.
Don’t wash your peanuts; if there’s any moisture left after roasting, your peanut butter is gonna get moldy easily.
I never remove the peanut skins while making peanut butter. They’re rich in fiber and nutrients, and when peanuts are roasted at 150°C, the skins add aroma instead of bitterness. Plus, skipping this step saves lots of time!
~ Video tutorial ~
Steps of making
- Roast walnuts and peanuts in a preheated oven at 145–150°C for 30–40 minutes.
- Meanwhile, toast black sesame over low heat until it just starts to smoke. Transfer immediately to a clean bowl to prevent burning.
- Let the walnuts and peanuts rest for 5 minutes to cool down slightly.
- Grind the sesame first, then add the rest of the nuts.
- If you need to add any sugar, add it at this stage.
- If the machine overheats, pause for 1–2 minutes before continuing.
- Blend everything into a smooth paste, then transfer to a sealed jar or airtight container.
- Once cooled, refrigerate immediately. Enjoy within 1–2 months.
Why we need to blend them while the nuts are still warm？
Oil releases more easily — Heat makes nut oils fluid, so they flow out faster and blend with less effort.
Smoother texture — Warm nuts are softer, easier to break them down into a finer, creamier paste.
No extra oil needed — When the natural oil in nuts are well released, you don’t need to add any extra to help blending.
Printable English Version Recipe
食材 Ingredients
步骤 Method
- Roast walnuts and peanuts in a preheated oven at 145–150°C for 30–40 minutes.
- Meanwhile, toast black sesame over low heat until it just starts to smoke. Transfer immediately to a clean bowl to prevent burning.
- Let the walnuts and peanuts rest for 5 minutes to cool down slightly.
- Grind the sesame first, then add the rest of the nuts.
- If you need to add any sugar, add it at this stage.
- If the machine overheats, pause for 1–2 minutes before continuing.
- Blend everything into a smooth paste, then transfer to a sealed jar or airtight container.
- Once cooled, refrigerate immediately. Enjoy within 1–2 months.
小贴士 Tips
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