Imported from the web

Black Sesame Peanut Butter

Name: Black Sesame Peanut Butter
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Yield: 14 servings
Cuisine: Other
Ingredients: 450 g Peanuts; 100 g Walnuts (Replace with peanuts if you do not like walnuts); 150 g Black sesame seeds; Sugar (Optional; add to taste for extra sweetness; the source does not specify a quantity)

Recipe by Ah Cheen @shu.cheen.2025 · Facebook

Imported by John Tan on SeeMeCook

Make homemade black sesame peanut butter by first toasting the sesame seeds until fragrant, then roasting the peanuts and walnuts until lightly browned. While still warm, blend everything in batches into a smooth nut butter. Add sugar to taste, or replace the walnuts with peanuts if preferred.

14 servings55 minOther

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Ingredients

450 g Peanuts
100 g Walnuts (Replace with peanuts if you do not like walnuts)
150 g Black sesame seeds
Sugar (Optional; add to taste for extra sweetness; the source does not specify a quantity)

Steps

1
Place the black sesame seeds in a pan and toast over low heat, watching them carefully. When the seeds are very hot to the touch and just beginning to smoke, immediately transfer them out of the pan to prevent them from continuing to roast and burn in the hot pan.
2
Place the peanuts and walnuts in the oven and roast at 145°C for 30–40 minutes, until the nuts are lightly browned and fragrant.
3
Let the roasted nuts rest for 5 minutes, then begin blending while they are still warm.
4
Blend the black sesame seeds separately first so they can be combined more efficiently with the other nuts afterward.
5
Add the peanuts and walnuts, and blend everything into a butter. If you prefer a sweeter flavor, add sugar to taste. If your blender is small, work in two batches or reduce the quantity.
6
Pause occasionally during blending to stir manually with a spatula and scrape the nuts from the bottom of the container. If the machine becomes hot, let it rest for about 1–2 minutes before continuing. Repeat the blending and resting until the nuts release their oils and the butter becomes smooth and fluid.
7
Transfer the nut butter to an airtight container. Refrigerate after it has cooled completely; the source states that it can be stored for 1–2 months.

Notes

The video also mentions blending leftover nut butter with milk, or adding a banana to make a milkshake. These are serving suggestions and are not part of the recipe steps.