November 24, 2008

Peanut Butter Panic*

Filed under: Food — Chris @ 7:01 pm

Peanut butter is a problem. No right-thinking person would condescend to eat Skippy, but “natural-style” peanut butters are annoying: they separate, usually coming with a puddle of oil on top; no matter how well you mix them, they get hard and nigh-unspreadable by the time you’ve reached the bottom. The way I see it, you’ve got three options:

  1. Remove all of the peanut butter from the jar, mix it using a hand or stand mixer, and then put it back into the jar. The resulting mixture will be more stable than anything you can accomplish with a butter knife from atop the jar. This is, needless to say, a bit of a pain in the ass.
  2. Purchase a special-purpose peanut-butter stirrer. But that’s crazy. Anybody you might buy such a thing for would be liable to fail to appreciate it, and you’d be frustrated.
  3. Make your own peanut butter! This is surprisingly easy.

Even if you prefer Options 1 and 2 for your everyday, average peanut butter, making your own peanut butter affords you the opportunity to add things like honey, maple syrup, garam masala, and so on and so forth. I.e., just generally dress that shit up. Here is my very own, extremely easy recipe for honey roasted peanut butter, which is, IMHO, the very best kind of peanut butter and, served atop a toasted English muffin, makes, IMHO, the very best quick breakfast a man could ask for.

Honey roasted peanut butter
1 c. roasted peanuts, unsalted
1 tsp. kosher salt
1 Tbsp. honey
1 Tbsp. peanut, canola, or other vegetable oil

Put the peanuts, salt, and honey in a food processor. Press Go (or Start or Yes or whatever). The peanuts will go through a few stages: chopped nuts, finely chopped nuts, nut meal, nut paste. At the paste stage, the mixture will form a ball. At this point, start drizzling oil into the food processor. The ball will gradually de-form in something recognizable as peanut butter. The whole process will take 2-3 minutes. Adjust the amount of oil to get the desired consistency. Adjust the salt and honey to taste. Keeps in the fridge for several weeks, at least.

* There are about three people in the world who would know where I got the title of this post. And none of them read this blog.


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