Peanut Butter

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…

Bon appétit!

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)

Ingredients:
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.

Roast the peanuts in the oven at 350F for about 10 minutes. You can leave the skins on if you like.

Place the roasted peanuts in the food processor. Add the honey and the salt.

Pulse 4 to 5 times in 30-second bursts. The peanuts will become crumbly and then like a paste.

While the blade is running, pour the peanut oil through the feed tube. Keep the processor on for 2 minutes for the peanut butter to reach the desired consistency.

Store the peanut butter in the refrigerator for up to 1 1/2 months.

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