Honey-Roasted Peanut Butter

Name: Honey-Roasted Peanut Butter
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: about 1 1/2 cups
Ingredients: Nonstick cooking spray, for the baking sheet; 2 3/4 cups dry-roasted peanuts; 1/4 cup honey; Peanut or canola oil, for loosening, if needed; Sea salt

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Level: Easy

Total: 30 min
Active: 15 min

Yield: about 1 1/2 cups

This Honey-Roasted Peanut Butter is perfect as a topping for Mary's Honey-Oat Bread.

Level: Easy

Total: 30 min
Active: 15 min

Yield: about 1 1/2 cups

Ingredients

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Nonstick cooking spray, for the baking sheet

2 3/4 cups dry-roasted peanuts

1/4 cup honey

Peanut or canola oil, for loosening, if needed

Sea salt

Directions

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
In a medium bowl, stir together the peanuts and honey to coat. Transfer onto the prepared baking sheet and bake until the peanuts smell nutty and the honey is a little tacky, 12 to 14 minutes. Allow the mixture to cool completely to room temperature.
Transfer the mixture into the bowl of a food processor fitted with a steel blade. Process the mixture, scraping down the sides of the bowl every few minutes and giving your food processor a rest if it starts to overheat, until the mixture is clumping together in a sort of ball, about 8 minutes. If, after 8 minutes, the mixture is not clumping together in a sort of ball, add about a teaspoon of oil. Continue processing until the mixture is a smooth buttery consistency, about another 2 minutes. Season with sea salt to taste. Refrigerate in a tightly sealed container and use within a couple of weeks.