HOMEMADE PEANUT BUTTER
Yes, peanut butter comes in jars. The megamart is home to rows of them. And yes, you could go your entire life and never even make it for yourself. But, if you're in possession of a food processor, there's no reason you can't make your own honey-roasted variety. And it'll taste better, too. You'll want to get every last ounce of peanut goodness from your batch of roasted nuts, so be sure to weigh them after they've been shelled. This recipe first appeared in Season 11 of Good Eats.
Provided by Level Agency
Categories Pantry
Time 5m
Number Of Ingredients 4
Steps:
- Combine the peanuts, salt, and honey in a food processor. Then, process for 1 minute.
- Scrape down the sides of the bowl, place the lid back on and continue to process while slowly drizzling in the oil. Process until the mixture is smooth, 1 1/2 to 2 minutes.
- Store the peanut butter in an airtight container in the refrigerator for up to 2 months.
HONEY ROASTED PEANUTS
Make your own! I was surprised not to find this recipe on here - it's very easy and tastes better than store bought canned. I clipped this recipe from some newspaper. If you like really sweet then try sprinkling with sugar. DO NOT USE MARGARINE - THEY WILL BURN OR GET TOO DARK. Photos taken by me on 2/26/06.
Provided by GeeWhiz
Categories Lunch/Snacks
Time 15m
Yield 2 cups, 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Place peanuts in a bowl.
- Heat butter and honey together, in microwave or on stove top, stirring well; Toss with peanuts.
- Spread peanuts on a cookie sheet and bake at 350F for 5 to 10 minutes; After the 1st 5 minutes check them & stir every 1 or 2 minutes until peanuts are golden brown - the glaze will thicken and darken.
- Remove, stir while cooling for 5 - 10 minutes until they no longer stick together.
- *Sprinkle with salt (optional) or mix it in with the honey & butter mixture; you can also toss with sugar.
- *I saw these at a Chinese restaurant covered with Powdered Sugar - yummy!
- These taste great while they're warm! (and may leave a little butter on your fingers).
Nutrition Facts : Calories 496.7, Fat 41.7, SaturatedFat 8.6, Cholesterol 15.3, Sodium 64.2, Carbohydrate 20.4, Fiber 6.2, Sugar 11.5, Protein 18.9
HONEY ROASTED PEANUT BUTTER RECIPE
This homemade honey roasted peanut butter only takes 5 minutes to make! All you need is 3 simple ingredients and a food processor.
Provided by LifeMadeSimpleTeam
Categories Recipes
Time 10m
Number Of Ingredients 3
Steps:
- Place the peanuts in a food processor. Turn the food processor on and let it run for about 4 minutes
- The peanuts will go from crumbs (pictured above) to a ball, then to a creamy peanut butter.
- Turn off the food processor, add the honey (or agave) and salt (if using unsalted I'd suggest tasting the peanut butter and adding salt to taste). Continue to process for 1-2 minutes until combined.
- Place in an air-tight container and store in the refrigerator for up to 4 weeks.
Nutrition Facts : ServingSize 20 serving, Calories 94 kcal, Carbohydrate 5 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 102 mg, Fiber 1 g, Sugar 2 g
HOMEMADE HONEY PEANUT BUTTER
I decided to start making my own peanut butter when I read the ingredient list on a peanut butter jar label. While peanuts are good for you, the unhealthy additives and hydrogenated oils are not. This is all natural with no preservatives and has a much better flavor than store-bought peanut butter. Store in a sealed container in the refrigerator.
Provided by JqSmith
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 2
Steps:
- Combine peanuts and honey in a food processor; process until peanuts are coarsely chopped, 1 to 2 minutes. Scrape down sides of the food processor bowl with a spatula. Continue processing until very smooth, 2 to 3 minutes more.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 8.3 g, Fat 9.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 1.3 mg, Sugar 5.1 g
HONEY PEANUT BUTTER RECIPE BY TASTY
Here's what you need: roasted unsalted peanut, honey, salt, canola oil, food processor
Provided by Tiffany Lo
Categories Snacks
Yield 12 servings
Number Of Ingredients 5
Steps:
- NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread peanuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
- In a food processor, blend peanuts. Scrape down the sides when necessary.
- When the peanuts have broken down and become crumbly, add in honey and salt while still blending.
- The mixture will turn into a ball and eventually even out.
- Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.
- Pour into a jar, store in a refrigerator and use within one month.
- Enjoy!
Nutrition Facts : Calories 301 calories, Carbohydrate 11 grams, Fat 25 grams, Fiber 4 grams, Protein 12 grams, Sugar 5 grams
HONEY ROASTED PEANUT BUTTER COOKIES
I love honey roasted peanut butter and peanut butter cookies so I decided to combine the two using my all time favorite peanut butter cookie recipe. These are certain to be a big hit at your next bake sale they freeze well if they make it that far.
Provided by susan simons
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Adjust oven racks to upper-middle and lower middle postions and preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- 2. Whisk flour, baking soda, baking powder, and salt together in medium bowl and set aside.
- 3. Using a stand mixer fitted with the paddle, beat butter, brown sugar and granulated sugar at medium speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add peanut butter and mix until fully combined, about 30 seconds; add eggs one at a time, and vanilla and mix until combined, about 30 seconds. Reduce speed to low and add dry ingredients; mix until combined, about 30 seconds. Mix in ground peanuts just until combined. Give a final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
- 4. Working with 2 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets. Press each dough ball twice, at right angles, with dinner fork dipped in cold water to make crisscross design.
- 5. Bake until cookies are puffy and slightly brown around edges, but not the top, about 10-12 minutes (cookies will not look fully baked), switching and roating baking sheets halfway throu baking. Let cookies sit on baking sheet for 5 minutes before transfering cookies to wire rack and let cool to room temperature.
HONEY ROASTED PEANUT BUTTER FUDGE
If you can melt marshmallows and peanut butter chips, you can make this fudge! Honey roasted peanuts give it a particularly scrumptious flavor.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook butter, sugar and milk in large saucepan on medium heat until mixture comes to full rolling boil, stirring constantly. Stir in marshmallow creme. Boil 5 min., stirring constantly. Remove from heat.
- Add peanut butter chips and vanilla; stir until chips are completely melted and mixture is well blended. Stir in 3/4 cup nuts. Spread immediately onto bottom of prepared pan. Sprinkle with remaining nuts; press lightly into fudge with back of spoon.
- Refrigerate 4 hours before cutting to serve.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 22 g, Fiber 0 g, Sugar 19 g, Protein 4 g
HONEY ROASTED PEANUT BUTTER TOFFEE SWIRL COOKIES
The original recipe is from Kittencal. I have made these so many times and made changes with some of my family's favorite ingredients and thought I would post to share with you. The Honey Roasted Peanut Butter give these cookies such a wonderful flavor. Hope you enjoy.
Provided by Nimz_
Categories Drop Cookies
Time 45m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- In a mini food processor or blender, process 1 cup oats until ground fine.
- Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
- In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
- Add in eggs, one at a time, the vanilla and peanut butter.
- Mix well until smooth and creamy.
- Mix in the flour mixture until combined.
- Fold in swirl chips and toffee bits.
- Heat oven to 325°F.
- With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
- Bake cookies for about 16-18 minutes or until golden brown.
- Cool cookies for 5 minutes and transfer to racks to cool completely.
- Cookies will be about 3 1/2 - 4 inches wide.
Nutrition Facts : Calories 217.5, Fat 11.2, SaturatedFat 5.3, Cholesterol 30.7, Sodium 216.8, Carbohydrate 26.8, Fiber 1.2, Sugar 16.7, Protein 3.6
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