Thursday, December 8, 2011

honey roasted peanut butter with dark chocolate

peanut butter knives. what a pain.

don't be the person who leaves peanut butter knives in the sink.
cough. boyfriend. they are hard to clean. stop this right now. cough.

i decided to make a peanut butter so scrumptious, knives will be eliminated entirely from the equation.
all we need to know is: jar to spoon to face

say it with me. jar to spoon to face.

maybe i might drop a little on my shirt. maybe i'll have no choice but to lick it off.

if i'm being fancy: honey roasted peanut butter with dark chocolate nibs.
or, call it like it is, we're making chocolate chip peanut butter.

<<and it's wonderful>>

oh my god i can't want to make a pb&j with this.

and dollop onto crusty toast.

AND ladle onto a bowl of oats.

a sweet cuddly breakfast for this cheerful time of year. and it's still pretty good for your bones and brains.
i never want to eat oatmeal without it again.

oh did i mention how easy it is to make? hop to it!

Honey Roasted Peanut Butter with Dark Chocolate
inspired by the edible perspective and her fabulous nut butters

3 cups honey roasted peanuts (recipe below)
1/4 cup dark chocolate, chopped 

place peanuts in a food processor. process until smooth and peanut buttery, about 7 minutes. 
the peanut butter will be warm from all the processing, so wait until it comes to room temperature, then stir in the chocolate. keep in jars at room temperature or in the fridge. 

Honey Roasted Peanuts
(recipe makes 1 lb of peanuts)
1 lb raw peanuts
1/3 cup honey
2 tbsp butter
2 tsp sea salt, divided
pinch of cinnamon
1/4 cup sugar

line a baking sheet with aluminum foil, spray with nonstick spray, and preheat oven to 325. melt butter and honey together over low heat in a saucepan or in the microwave. stir in vanilla, cinnamon, and 1 tsp sea salt. add the honey mixture to the peanuts in a bowl and stir until all the peanuts are coated. pour them onto the prepared baking sheet and spread into an even layer. 
bake for 20 minutes, stirring every 5 minutes or so to ensure even roasting. once they are golden brown, remove from oven and stir again to distribute honey. after a minute, sprinkle the sugar and remaining 1tsp sea salt on top and stir again to coat. cool to room temperature. 

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