Peanutbuttersyrup Recipes

PEANUT BUTTER SIMPLE SYRUP

Steps:

• In a medium heavy bottom pan over medium heat add the sugar and water.
• Stir occasionally or until the sugar is all dissolved.
• Once dissolved, add in the peanut butter and stir well.
• Bring to a rolling boil stirring every so often. Keep an eye on it as it has the potential to bubble over. The whole process should take 10-15 minutes.
• Remove from the pan and store in a glass lidded jar. No need to refrigerate.

PEANUT BUTTER SYRUP

Steps:

• In a small saucepan over low heat, heat syrup and peanut butter until peanut butter is melted; stir until smooth. Serve warm with waffles, pancakes or French toast.

PEANUT BUTTER SYRUP

Steps:

• In a microwave-safe bowl or measuring cup, combine the syrup and peanut butter.
• Microwave for 30 seconds. Stir. Microwave for 30 seconds more. Stir until creamy and well combined.

PEANUT BUTTER BREAKFAST SYRUP

Steps:

• Stir milk, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil while whisking constantly. Cook at a boil for 3 minutes, remove from heat, and stir vanilla extract into the syrup.

PEANUT BUTTER SYRUP

Steps:

• Combine both ingredients in a small saucepan over low heat; heat until peanut butter is melted and and mixture is smooth.
• Serve over waffles, pancakes, or French toast.
• This can also be heated in the microwave.

HOMEMADE PEANUT BUTTER

Steps:

• Place the peanuts, salt and honey into the bowl of a food processor. 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 and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

PEANUT BUTTER SAUCE

Steps:

• In a small saucepan, combine ingredients; cook over medium heat, stirring, until melted and incorporated, about 4 minutes. Continue cooking until sauce is smooth and sugar has dissolved; remove from heat. Avoid cooking too long or sauce will become very thick. Cool sauce slightly before using, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan; thin, if necessary, by adding up to 2 tablespoons cream.

PEANUT BUTTER AND SYRUP

Steps:

• In small bowl, combine both ingredients until smooth.
• Enjoy by itself, on toast or with bacon. :).

PEANUT-BUTTER SYRUP

Steps:

• Combine peanut butter with milk and honey and blend, adding water until creamy.