Peanut butter is a great base to play around with in the kitchen. Spread on toast or whipped up into a frosting, peanut butter is sublime in its simplicity. Its nuttiness pairs so well with a multitude of flavours, especially in desserts (think chocolate, bananas and strawberries, to name a few). Instead of buying a jar of pb at the grocery store, grab a bag of peanuts. At home, you can tweak the recipe to your liking. It is so adaptable: smooth, salty, crunchy…
Recipe adapted from Baked Elements
Yields 1 to 2 cups (recipe stated 2 cups, but when I made the recipe it was closer to 1 cup)
14 ounces peanuts (I took the shells off by hand, but if you want to save time you can buy them already peeled)
1/2 teaspoon salt
2 teaspoons honey
1 to 3 teaspoons peanut oil (I used 1 1/2 teaspoons)
Instructions: See the captions accompanying the pictures.
Store the peanut butter in the refrigerator for up to 1 1/2 months.