My five year old son insisted on purchasing a gigantic bag of raw and freshly picked peanuts from the Furman Farm this weekend.
We roasted them for snacks…but we still had a lot of peanuts.
I made a Thai Rainbow Chicken Salad with Roasted Peanuts and Peanut Dressing… but we still had a lot of peanuts.
We tied some on a string and hung them in the backyard for the squirrels to munch on…but we still had a lot of peanuts.
So…I had to call out for reinforcements—my blender.
Homemade Honey Roasted Peanut Butter
This is unreal!
Ingredients
Fresh, raw peanuts in the shell (I filled a baking sheet)
1-2 Tbsp. Canola or vegetable oil
1-2 Tbsp. Honey
Pinch of Salt
Directions
Preheat oven to 350 degrees F. Spread peanuts on a single layer over a baking sheet with a rimmed edge.
Bake for 20-25 minutes until fragrant, stirring once halfway. Let them cool slightly. Break them out of their shells and remove the papery skins (I put my kids to work for this part).
Place them in a blender and process. Drizzle in a little bit of vegetable oil, honey, and salt. Store in the refrigerator.
I made my kids the ultimate PB&J with Homemade Honey Roasted Peanut Butter, Homemade Strawberry Freezer Jam (berries picked a few weeks ago), and 100% Whole Grain Cinnamon Raisin Bread. They were in heaven!
It also makes a mean “Ants on a Log.” Fill PB into celery pieces and top with golden and dark raisins:
Or it is pretty tasty straight off of the spoon!
For more tips on making peanut butter, click here.