Full-flavored, Fall-spiced – Peanut Butter

The standard jar of peanut butter from the supermarket shelf doesn’t score any brownie points with us..the hydrogenated fats (added in the factory to prevent the oil from separating) that leave a waxy coating in the mouth are a put off, as is the vaguely congealed texture. What is attractive though is the whop of nutrition that it comes loaded with. Barring the fact that it is a high calorie food, it delivers protein, good-for-you mono-unsaturated fats, Vitamin E and a healthy dose of minerals. So, we’ve learnt to turn to the freshly made nutty butters that stream out of the grinders at specialty food stores, the all-natural varieties that need only a quick stir with a sturdy spoon to be transformed into a decadent spread, or better yet, our own homemade pots of plush peanutty smoothness.

Nut butter is so simple to make that it barely calls for a recipe. Churn roasted nuts in a food processor long enough, and they will turn into butter. With a dash of salt and a drizzle of honey, you can even elevate its simple status by a lengthy whisker. We, in quintessential Tadka fashion, like to throw in a little spice or extract to make each batch taste unique. In this instance, we roasted the peanuts a second time with a spoonful of honey to add a deeper, nutty flavour. An appealing Fall-inspired spice blend together with the rich oils of the peanuts sure makes this butter taste warm and toasty, like a still-steamy pumpkin muffin on a crisp October morning.

Honey Roasted, Fall-spiced Peanut Butter

(Makes about 1 Cup)

• 1¼ Cup Raw Peanuts
• 1-2 Tablespoons honey, based on desired sweetness
• 1 Teaspoon butter
• 1/8 Teaspoon salt
• 1½ Teaspoon Fall spice (recipe follows)
• 1 Teaspoon oil, optional

1. Lightly roast the peanuts and remove their outer skins. You can roast them on the stove top, oven or microwave. Or, skip this step and just use roasted, skinned nuts.
2. In a large, flat microwave-safe plate or bowl, mix the peanuts, honey and butter. Spread the nuts in a single layer. Microwave for 3-5 minutes, stirring often, until the peanuts are well browned and sizzling. Stir in the salt and Fall spice mix. Allow the peanuts to cool completely.
3. Place the peanuts in the bowl of a food processor and process on high speed. You can drizzle in the oil if you feel the butter is too dry. It will take a few minutes, but eventually the gritty mixture will turn into smooth butter. Transfer the peanut butter to a container for storage.

The peanut butter can be stored in a closed bottle in the refrigerator for a few days.

Notes –

• You can also make this recipe using a package of honey-roasted peanuts. Just add the Fall-spice blend and process until smooth and creamy.
• To make crunchy PB stir in 2 tablespoons of finely chopped roasted nuts into your PB after making it.
• The Fall spice mix is terrific in most pumpkin-flavoured bakes or stirred into pancake batter.
• The honey roasted peanuts are totally addictive. You may want to make an extra batch just to munch on while the processor is working.

Fall Spice Blend

• 1 Teaspoon powdered cinnamon
• 1/4 Teaspoon ground ginger
• 1/8 Teaspoon ground cloves
• 1/8 Teaspoon powdered cardamom
• A pinch of freshly grated nutmeg

Stir all the spices together and use as needed.

Featured in Family Fresh Cooking’s 50 Amazing Peanut Butter Recipes