Honey Roasted Peanut Butter
(from largomason’s recipe box)
I recommend buying the peanuts raw so that you can control the amount of roasting. I like a deep golden color on the peanuts. Color equals flavor is what I always say. The end product will be full of flavor. I used Spanish Peanuts then rubbed off the papery skin after roasting.
Ingredients
- 12 ounces roasted, Spanish peanuts
- 1/2 – 1 teaspoon kosher salt (I used vanilla salt)
- 1 tablespoon honey
- 1/4 cup canola oil
Directions
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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. Taste and adjust the flavor according to your preference.
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Place the peanut butter in an airtight container and store in the refrigerator. This will keep for up to two months.