Special equipment: a chinois or strainer
Add the Rye Infused Peanut Butter, butter, salt and sugar to a pot and heat through on medium heat until combined, about 5 to 8 minutes.
Combine the peanut butter with the rye and freeze overnight. Strain through a coffee filter-lined chinois 2 to 3 times to remove the oil. Reserve the infused peanut butter and rye separately.
Adapted from "Butter and Scotch: Recipes from Brooklyn's Favorite Bar and Bakery" by Allison Kave and Keavy Landreth © Abrams 2016. Provided courtesy of Allison Kave and Keavy Landreth. All rights reserved.
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