Homemade Honey Roasted Peanut Butter: One ingredient. Two minutes. This peanut butter is healthy, oh-so-tasty, and versatile!
Were you a bring-your-lunch-to-school kind of kid, or a buy-my-lunch kind of kid?
My kindergarten and first grade years were spent at a tiny school. The school didn’t have a kitchen, so they could only make hot lunches that could be microwaved (corn dogs), heated up in a crock pot (nachos), or take-out (pizza). So, I was a bring-your-lunch-to-school kind of kid.
But then we moved cities and changed schools, and this school had an amazing kitchen that served meals like spaghetti and french bread, chicken nuggets and mashed potatoes, and taco salad. Plus, they had a pretty cool option where parents could pay for a food card (like a prepaid credit card) and the kids could use it for lunch or snack (like their amazing chocolate chip cookies, which I later discovered were Otis Spunkmeyer. Now, I just make these, which, in my opinion, are better 🙂 ) It beat having to remember to bring your lunch money to school.
So, I became a sometimes-buy-lunch kid and a sometimes-bring-your-lunch kid.
And you’ll probably never guess what my sandwich of choice of was when I brown-bagged it…
Yep. Peanut butter and jelly. A classic that never gets old–just ask my dad. He has a peanut butter sandwich almost seven days a week.
While I still occassionally have a pb and j, I usually use my peanut butter for other purposes, like something sweet:
4. Or as frosting for my Chocolate Fluffernutter Cupcakes
Today, this peanut butter is simply honey roasted peanut butter. I used honey roasted peanuts, ground them in a food processor for about 2 minutes, and then enjoyed myself a spoonful of fresh, amazingly delicious peanut butter–no added oils or preservatives.
You can certainly add in vegetable oil, sunflower oil, or any oil you want, I just happen to like the consistency without the added oil. If you do add oil, I would suggest adding in just a little bit at a time until you reach the consistency you like.
You can make this with regular peanuts (a great option if you’re vegan), with some cocoa powder for a chocolate peanut butter spread, add in maple syrup or honey–seriously, let your imagination soar.:-)
- 2 c honey roasted peanuts
- In a food processor, grind peanuts until they get to the consistency and appearance of graham crackers, about 1 minute.
- With the food processor off, use a rubber spatula to scrape down the sides.
- Turn the food processor back on and mix until the peanuts become creamy and the consistency turns into smooth peanut butter, about 1-1 1/2 minutes.
*If you like your peanut butter chunky, once the peanut butter reaches the smooth texture, add in a handful more peanuts and pulse your food processor until you reach your desired chunky peanut butter consistency. **Since I know some vegans do not eat honey, feel free to substitute the honey peanuts for regular peanuts.