Peanut Butter

One summer at camp, a counselor who hailed from Sweden looked over at the peanut butter and jelly sandwich I’d made at lunchtime, and exclaimed, “What an interesting combination! How inventive you are.” At eight I was embarrassed by my avant garde PB and J and didn’t enlighten her.

It is of course a singular American invention, the peanut butter and jelly sandwich. Fat and sugar slathered in bright, chemical smears on factory-produced bread. It seems amazing that even in the eighties a teenage swede wasn’t culturally with it enough know about this most iconic American sandwich.

Besides that, I’ve really no other stories about peanut butter. I like it chunky and slathered liberally. This recipe gives you an excuse to eat quantities of it as an adult, guilt-free. An apple from my farmer’s market, accompanied by a jar of this peanut butter has been my much-looked-forward-to TV snack all week.

I used hazelnut oil for my peanut butter, as that’s what I had in the house, but feel free to use whichever kind of nut oil you fancy.

Peanut Butter

Adapted from the Food Network

1 lb roasted peanuts

1 tablespoon (and more to taste) kosher salt

2 teaspoons honey

2 tablespoons (or more for preferred texture) nut oil.

1.)   Put peanuts, salt, and honey in a food processor and process until smooth.

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2.)   Scrape down sides of bowl. Put lid back on and continue to process while drizzling in the oil. Continue drizzling until peanut butter is at the texture you like. It can be anywhere from silky to crumbly.

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3.)   Season to taste.

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