Spread this on crackers or apple slices. Dip pretzel sticks in it. Dab it on top of a piece of chocolate. Grab a spoonful anytime your energy flags.
When you process peanut butter, it only takes a couple of minutes. The mixture will first look dry and sandy, and if you scrape down the sides of the bowl and keep processing it will turn to a paste, and then finally it will almost seem to instantly 'melt' into a smooth peanut butter. It's easy and fun to watch! You can see more detailed photos on my Nutella, and Roasted Pecan Butter posts.
Pretzel Honey Peanut Butter
oven to 350
makes 1 cup
1/2 cup broken pretzel pieces, any kind (to get 1/3 cup fine crumbs)
- Throw the pretzel pieces into the mini processor and grind away for a minute until the pretzels have been finely ground. Remove and set aside. You will want a scant 1/3 cup of fine pretzel crumbs.
2 Tbsp honey
1/2 tsp sea salt
2-4 Tbsp vegetable oil
- Put the peanuts on a dry baking pan and roast them for about 10 to 15 minutes, shaking the pan every once in a while to avoid burning.
- Cool the peanuts slightly, then put into the processor and process until you get a nice smooth peanut butter. Scrape down the sides often. This will take about 4 minutes.
- Add in 1/3 cup pretzels, honey, salt. Process until smooth and creamy, adding enough oil to get a loose consistency, this will depend on the kind of peanuts you are using. Taste to adjust the salt, and add more oil if it seems too stiff.
- Spoon into a jar and enjoy!
I like to use roasted peanuts with the skins on for this because the skins add a depth of flavor to the peanut butter, but you can use any kind you want. This isn't overly sweet despite the honey, it just emphasizes the peanut flavor, and there a nice subtle hint of 'salty pretzel' in the background.
One year ago today---