So you probably know by now that I am obsessed with peanut butter. So I knew I had to try making my own. Right around the same time, I won a Ninja blender and was contemplating my candy recipe for this month’s First on the First. What a perfect opportunity to give this a shot!
As I said in my Peanut Butter Cups for Grown-Ups post, this deserves a post of its own, so I can tell you a little more about it, and because it is that good. I also figured that some people may not expect to find a good, healthy peanut butter recipe buried in a post about surrounding said peanut butter in a thick shell of chocolate. So I am just appeasing the readers that have more willpower and dedication than me.
And it is EASY. Just throw everything into a food processor or blender (though I would recommend a pretty high-powered one), and blend blend blend! You’ll have to stop it periodically to scrape down the sides, and you’ll feel the outside getting warm, but really, that’s all there is to it.
I love the slight smokiness of the dry roasted peanuts, the subtle sweetness of the honey, and the hit of saltiness from the sea salt. Such a delicious balance! It really is a unique and complex peanut butter.
So make some peanut butter…
Then make some peanut butter cups…
Or some cupcakes stuffed with peanut butter cups and topped with a peanut butter frosting (recipe coming soon)…
Eat it with jam (this recipe is coming soon, too)…
Or go with my preferred method of peanut butter consumption – open jar, insert spoon!
I could come up with a million different ways to use and consume this stuff. I have to make more, because I used most of it up with the PB cups and cupcakes. The little bit that was left, The Bug enjoyed on a PB&J. Oh, and he also scarfed down the PB&J graham crackers that I had used as props. Little scavenger!
After I had a few spoonfuls! You know I had to. Quality control, right?!
Have you ever made any homemade nut butters? What do you like to spread peanut butter on? Or do you just like it straight out of the jar, like me?!
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Honey and Sea Salt Peanut Butter
Ingredients
- 16 oz. jar of dry roasted, unsalted peanuts
- 1-2 teaspoons coarse sea salt
- 2 Tablespoons honey
Instructions
- Place all of the ingredients in a blender or for processor and blend until it reaches the desired consistency. This will take several minutes, and the outside of the blender may become warm to the touch. You may also have to stop the blender periodically to scrape down the sides.
- Place in a jar or other storage container and store in the refrigerator.
Enjoy!
This recipe was shared with:
Amee’s Savory Dish Fit and Fabulous Fridays #39
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“Open jar, insert spoon” is definitely the way to go!
I do that way more often than I care to admit to 🙂
One of my favorites! I haven’t made this in a while – I need to make a batch so I can make those PB Cups. And the PB Cup stuffed Cupcakes. And the PB Icing. Now I am hungry!
Haha! I have a 4th of July post planned for tomorrow, but hoping to get the cupcakes posted later this week. I have been a tease with the photos.
If you only knew how much I love peanut butter. I probably have a big spoon of it every day. Now you have inspired me to make my own.
Give it a try. So easy!
What are the odds that we both post PB today!
and those cupcakes look insanely good!
I know. It always seems to happen that I am on the same wavelength as another blogger.
I really wish I liked peanut butter.
Oh you are missing out!! 🙂
OMG your Peanut Butter Cups look delicious and those cupcakes….well, decadent is the only word that comes to mind! Now, I’m only sharing this with you because you say you are a Peanut Butter Junky! My dad was too and he used to make us a breakfast he called “The Cream Mixture”. It sounds gross, but we loved it! He cut up peaches or pears, depending on the season, and mixed them with peanut butter and sour cream. Dare you to try it!!!
Hmmm, that sounds interesting. I have made sandwiches for my little guy where I mix chopped strawberries or grapes in with the peanut butter, because it is less messy than jelly. But peaches and sour cream. Though stranger combinations have worked.
I love the idea of adding the sea salt, that does sound delicious! My hubby would go crazy for your peanut butter cups, they look beautiful! Hugs, Terra
I am on a bit of a sea salt kick. Thanks, they PB cups were quite tasty.
This looks unbelievable! I’ve been considering going to natural peanut butter for a while–maybe this will help me make the jump ! 🙂
I buy natural peanut butter where the only ingredient is peanuts, so this is probably not something I wud do all the time, but it is a nice treat to be able to add something swwet or salty or maybe even other flavors, but have control over what I am adding.
Brianne, this pb sounds delish!! I need to try this….never made my own pb before. Love it! Thanks for sharing with my Fit and Fab readers!
It is easy and kind of fun!
This sounds/looks awesome! 2 questions though. How long will it last, stored. And, does it absolutely HAVE to be stored in the fridge? It won’t let me rate on my phone. But I give it 5 stars for easiness!
Not being a food safety expert, I did a quick Google search, and everyone seems to women’s the fridge for up to 2 months. I’m guessing it’ll be ok for a couple days at room temperature, but without preservatives it would go rancid.
Hi! first time on your website and I love if. Silly question what’s the “t” stand for in your ingredient list? tea spoon or table spoon?
I want to get the quantity right 🙂 in french it stand for tasse which mean cup so I’m a bit confuse.
Thanks!
Karine
Thanks for stopping by! Yes, back in my earlier days on the blog, I didn’t realize that T versus t was not obvious around the globe. t is teaspoon. I know write out the full work teaspoon and Tablespoon. I will correct this recipe.