EntrePinoys Atbp.

PEANUT BUTTER

Materials:

• shelled peanuts - 2 kg
• sugar - 1/4-1/2 kg
• refined salt - 1/2 tsp.
• vegetable oil/corn oil - 1/2 cup

Packaging Materials: glass or plastic jars with new caps

Utensils:

• measuring cups and spoons
• weighing scale
• carajay (Carajay is a frying pan with a rounded bottom like a Wok or a Kawali)
• stove
• ladle
• basin/tray
• grinder

Procedure:

1. Roast peanuts in frying pan. Stir constantly to avoid scorching.
2. Cool.
3. Remove skins. Clean peanuts by using a winower.
4. Grind peanuts in a cocoa or coffee grinder with sugar, salt and vegetable oil.
5. Pack in previously sterilized preserving jars.
6. Seal tightly. Store.

LESS-GREASE PEANUT

Materials:

• shelled peanuts - 1 kg
• cooking oil - 1/2 liter
• refined salt - 1/2 tsp.
• garlic powder - 1/4 tsp.

Utensils:

• measuring cups
• measuring spoons
• carajay
• ladle
• colander
• basin
• stove
• weighing scale

Procedure:

1. Soak the peanuts in boiled water for 5-10 minutes.
2. Take out from boiled water and place peanuts in basin with tap water. Remove peanut skin.
3. Sun dry the peanuts for 2 days (at least 12 hours).
4. Deep fry in hot cooking oil (150oC) for 2-3 minutes.
5. Place in cheesecloth to remove oil. Cool and sprinkle with refined salt and garlic powder.
6. Pack in clean jars or .003 PP/PE bags.
7. Seal and store.

PASTILLAS DE MANI

Materials:

• shelled peanuts - 1-½ kg
• condensed milk - 4 cans
• evaporated milk - 1 can

Utensils:

• weighing scale
• carajay
• stove
• ladle
• kneading board
• rolling pin
• spatula
• grinder

Procedure:

1. Roast the peanuts in frying pan stirring constantly to avoid scorching.
2. Remove skin, then grind in corn mill.
3. Add the other ingredients and mix thoroughly.
4. Cook very slowly until the mixture thickens.
5. Sprinkle sugar on a board and spread the mixture with a rolling pin.
6. Cut into pieces of 3.8 cm (1½ in.) by 1.3 cm (½ in.) size or desired size and shape.
7. Wrap in wax paper.

PEANUT BRITTLE

Materials:

• shelled peanuts - 1/2 cup
• baking soda - 1/2 tsp.
• white sugar - 1 cup
• margarine - 1 tbsp.

Utensils:

• measuring spoons
• measuring cups
• carajay
• stove
• kneading board
• spatula
• wooden ladle
• rolling pin

Procedure:

1. Roast the peanut in frying pan or in an oven at 99oC (210oF) for 20 minutes.
2. Heat the sugar until melted and golden brown. Add baking soda, margarine and peanuts, with continuous stirring.
3. Grease kneading board with margarine and spread the cooked mixture. Cover with banana leaves and flatten with rolling pin or long-neck bottle.
4. Cut the peanut brittle into desired size while still hot.
5. Cool and pack in sterilized jar or plastic bag (.003 PP/PE).

source: mis.dost.gov.ph, pictures from dnr.state.il.us, engbeetin.com, 3sisterschocolate.com

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