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Last month we wrote about Planter’s Peanut Butter, “the creamiest peanut butter ever.”
But what if you don’t like a creamy, homogenized PB paste, writes a reader? Or the amounts of salt and sugar in your PB?
Your dilemma can be solved in minutes, with a bag of peanuts and a food processor.
You can adjust the salt and sugar (or use a low-glycemic sugar substitute) and you’ll end up with a far more aromatic and peanutty-tasting spread. You’ll save a few cents in the process.
PEANUT BUTTER RECIPE
Makes 2 cups. You can split the batch and make some plain, some with honey or low-glycemic agave nectar, for example.
1 pound shelled unsalted roasted peanuts, skinned
2 tablespoons peanut oil or canola oil*
Turn these peanuts into peanut butter
in minutes. Photo by Watcha | IST.
Optional: sweetener (sugar, brown sugar, honey, agave nectar or non-caloric sweetener)
Optional: finely diced peanuts for a “chunky” version
*Peanut oil and canola oil are monounsaturated fats: good for you. Vegetable oil is a polyunsaturated fat: less good for you. More on healthy oils.
1. Combine peanuts and oil in a food processor and grind to a creamy paste. Add more oil if needed for thinning. PB will firm up in the fridge. If it’s too thick for you, just put it back in the food processor with a bit more oil.
2. Sweeten and salt to taste.
3. Stir in optional chopped peanuts.
4. Store in the fridge in an airtight jar. Without preservatives, it will keep for 4-6 months.
Check out the history of peanut butter—it was invented for people who couldn’t chew!
Take our peanut butter trivia quiz.
See our favorite peanut butters and PB recipes.
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