HOMEMADE PEANUT BUTTER
The best Peanut Butter. Three ingredients; nothing could be easier. I have been making peanut butter ever since food processors came out. When I used to babysit my grandkids they would eat it here, but now that they are older, I make it and deliver it to their homes. I have listed the ingredients in approximate proportions. I never measure, but go by the looks of it. Because I have to record measurements, I put down what I think it should be. I use Planter's Cocktail Peanuts in a can but have used other brands in a pinch. See instructions for more information. When I make this I drizzle a little oil until it is the right texture and then add the honey. The honey with make it more solid. Sometimes I have to add a tad more oil. If you continually make this you will see. It is well worth the making as it is DELICIOUS.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Put the peanuts in the food processor and grind till they are fine and they start to back down into the bowl.
- Add the oil and process again till very well blended; it will be quite soft at this point.
- Lift cover and add the honey; process--after you add this it will tighten up and become more solid.
- NOTE: At this point the texture should be fairly soft as it sets some in the refrigerator, but if it is too hard add a tad more oil, but not too much.
- Put into a container and refrigerate.
HOMEMADE PEANUT BUTTER CUPS
A secret ingredient (saltines!) helps mimic the texture of the peanut butter filling in the store-bought version of this candy favorite.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups.
- Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined
- Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes.
- Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
- Serve chilled or at room temperature.
HOMEMADE PEANUT BUTTER CUPS
Just like the candy! You'll need 30 mini (1 3/4 by 1 1/4 inch) paper cups for filling.
Provided by Kathleen Dickerson
Categories Desserts Candy Recipes Chocolate Candy Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
- Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
- In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
- Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 13.6 g, Cholesterol 10.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.6 g, Sodium 54 mg, Sugar 11.3 g
HOMEMADE PEANUT BUTTER
We eat a lot of peanut butter, so I decided to make my own. My homemade version is easier on my wallet, and I know what ingredients are in it. It's also a lot tastier! -Marge Austin, North Pole, Alaska
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 1 cup.
Number Of Ingredients 3
Steps:
- Process peanuts and salt in a food processor until desired consistency, about 5 minutes, scraping down sides as needed. Add honey; process just until blended. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 111 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
HOMEMADE PEANUT BUTTER
Create your own delicious peanut butter with three ingredients and minimal fuss. Make your version as smooth or as crunchy as you like
Provided by Cassie Best
Time 20m
Yield makes 1 jar
Number Of Ingredients 3
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the peanuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don't catch at the edges. When golden brown, remove from the oven and leave to cool completely.
- Tip the nuts into a food processor, and add the salt. Blend for 4-5 mins, until you're left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of oil and blend again.
Nutrition Facts : Calories 91 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
HOMEMADE PEANUT BUTTER
This is how I have been making peanut butter for years. It is incredibly easy and cheap. And it is not oily like most 'natural' peanut butters because it is "whipped" instead of just ground. The lecithin in the peanuts emulsifies the oil so that it is light and fluffy, and does not separate. If you use unsalted peanuts, add a pinch of salt (grind for better distribution). Also, use plain roasted and check the ingredients; some dry roasted have a lot of strange ingredients (e.g. garlic powder, torula yeast, etc.) which will make it taste weird. I found that cookies and cakes made with this have a stronger flavor, probably because it is not as diluted with oil. The amount of oil needed might vary, depending on how "dry" the peanuts are, but it is usually 2T for this recipe. Do not use more than this recipe at a time, or it will be too much and too heavy to properly whip. The food processor is easier to clean if you add frozen bananas, berries, and milk to make a smoothie out of.
Provided by FunCook
Categories Nuts
Time 3m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 3
Steps:
- In a food processor, add the peanuts and grind until it resembles tiny beads (~20 sec.) (will be loud for a few seconds). Do not add the oil until this happens, it needs to be dry in order for it to break into the beads .
- Add the oil and process to desired consistency, mixing with a spoon a few times to clear the corner, sides, etc. It will probably form a ball a few times while mixing, this is normal and it will go away. It will start to whip after the last "ball", at which point it will be about done (~ 2 mins).
- Repeat until desired amount is achieved. Store in fridge or at room temperature.
Nutrition Facts : Calories 1775.9, Fat 157.4, SaturatedFat 21.7, Sodium 207.6, Carbohydrate 47.1, Fiber 24.8, Sugar 11.6, Protein 75.3
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