Moroccan · Condiment
Peanut Amlou (Everyday Version)
A budget-friendly riff on amlou made with roasted peanuts instead of almonds and olive oil in place of pricey argan. It captures the honey-nut spirit of the original at a fraction of the cost — a modern Moroccan pantry staple.
- Prep
- 12 min
- Cook
- 8 min
- Total
- 20 min
- Serves
- 12
- Level
- Easy
Ingredients
- 250 g unsalted peanuts
- 3-4 tbsp mild olive oil or peanut oil
- 3 tbsp honey
- Pinch of salt
Method
- 1
Toast
Toast the peanuts until deep golden and cool slightly.
- 2
Grind
Blend to a paste until the oils begin to release.
- 3
Sweeten
Stream in the oil, then the honey and salt, until pourable and smooth.
- 4
Store
Jar and keep at room temperature; stir before use.
Chef's tips
- Skins on gives a rustic, deeper flavour; rub them off for a smoother, paler spread.
- A spoonful of toasted sesame adds an amlou-like richness if you want to bridge toward the original.
Frequently asked questions
Is peanut amlou authentic?
It is a modern, economical adaptation — true amlou uses almonds and argan oil. But peanut versions are widely made in Moroccan homes as an everyday spread.