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Spread: Honey Peanut Butter

Source of Recipe

From "The Kitchen Pantry Cookbook" by Erin Coopey


Recipe Introduction

"Honey and peanut butter are natural complements. Don't add too much honey, though, or your peanut butter will seize up!"

List of Ingredients

â—¦ 1 pound shelled, roasted Spanish peanuts (about 3 cups)
â—¦ 1 teaspoon coarse sea salt or kosher salt, or to taste
â—¦ ¼ cup peanut oil or canola oil
â—¦ 3 tablespoons honey


Recipe

Remove the skins from the peanuts by wrapping them, a handful at a time, in a clean kitchen towel and rubbing vigorously. After a minute or two, open the towel and shake the peanuts out over a colander. Work the peanuts with your fingertips to slough off any remaining skins. Combine until all the peanuts are skin free. Set aside.

Place the peanuts and salt into the bowl of a food processor. Grind the nuts until they form a smooth, thick paste; this can take up to 10 minutes. You may need to scrape down the sides of the bowl from time to time to get an even consistency. Next, with the motor running, begin to slowly stream in the peanut oil. Continue to process until the peanut butter is smooth and creamy.

In the meantime, gently warm the honey in a saucepan over low heat, or in the microwave, so that it pours more easily. With the food processor running, slowly pour in the warm honey. Process for an additional one to three minutes until the honey is fully incorporated. Scrape the contents into a clean jar and refrigerate for up to six months.

Makes about 2 cups