Homemade Honey Peanut Butter Food

HOMEMADE PEANUT BUTTER

Steps:

• Combine the peanuts, salt, and honey in a food processor. Then, 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. Process until the mixture is smooth, 1 1/2 to 2 minutes.
• Store the peanut butter in an airtight container in the refrigerator for up to 2 months.

HOMEMADE PEANUT BUTTER

Steps:

• Process peanuts and salt in a food processor until desired consistency, about 5 minutes, scraping down sides as needed. Add honey; process just until blended. Store in an airtight container in refrigerator.

HOMEMADE PEANUT BUTTER

Steps:

• 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. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

HOMEMADE HONEY PEANUT BUTTER

Steps:

• Combine peanuts and honey in a food processor; process until peanuts are coarsely chopped, 1 to 2 minutes. Scrape down sides of the food processor bowl with a spatula. Continue processing until very smooth, 2 to 3 minutes more.

PEANUT BUTTER, BUTTER & HONEY SPREAD

Steps:

• Combine ingredients, mix well.
• Store in refridgerator.

HOMEMADE HONEY PEANUT BUTTER

Steps:

• Place peanuts, salt, and cinnamon in a blender or food processor with metal blade inserted.
• Cover and blend or process until spreadable (about 6 or 7 minutes).
• Stop and scrape sides of blender/food processor and add in 1/4 cup of honey and blend until smooth and well-combined.
• Store in a covered container in the refrigerator. It will keep for several months as long as it is kept refrigerated.

HONEY PEANUT BUTTER RECIPE BY TASTY

Steps:

• NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread peanuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
• In a food processor, blend peanuts. Scrape down the sides when necessary.
• When the peanuts have broken down and become crumbly, add in honey and salt while still blending.
• The mixture will turn into a ball and eventually even out.
• Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.
• Pour into a jar, store in a refrigerator and use within one month.
• Enjoy!

5 MINUTE HOMEMADE PEANUT BUTTER

Steps:

• Place peanuts in a food processor. Turn the food processor on and let it run for 4-5 minutes. During this time, you'll see the peanuts go in stages from crumbs to a dry ball to a smooth and creamy "liquid" peanut butter. Stir in the honey and any additional salt, if you want.
• Store in the fridge or at room temperature if you think you'll go through it fast enough.

HONEY ROASTED PEANUT BUTTER RECIPE

Steps:

• Place the peanuts in a food processor. Turn the food processor on and let it run for about 4 minutes
• The peanuts will go from crumbs (pictured above) to a ball, then to a creamy peanut butter.
• Turn off the food processor, add the honey (or agave) and salt (if using unsalted I'd suggest tasting the peanut butter and adding salt to taste). Continue to process for 1-2 minutes until combined.
• Place in an air-tight container and store in the refrigerator for up to 4 weeks.

PEANUT BUTTER AND HONEY COOKIES

Steps:

• Combine peanut butter, shortening, sugar, honey, and egg in a large bowl; beat with an electric mixer until thoroughly combined.
• Mix flour, baking powder, salt, and baking soda together in a bowl. Add to the wet ingredients and mix until blended. Stir in peanuts.
• Shape dough into a 10x2-inch log. Wrap in waxed paper and chill in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Remove dough from the refrigerator and cut into 1/8-inch slices. Place 1 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Repeat to bake remaining cookies.