Ambers Peanut Butter Recipes

15 EASY PEANUT BUTTER RECIPES: HOMEMADE PEANUT BUTTER & MORE!

Steps:

• Preheat oven to 325 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 8 to 10 minutes, until fragrant and toasted. Allow to cool for 2 to 3 minutes on tray.
• Immediately add the nuts to food processor while they're warm and process for 4 minutes.** You'll see them start out crumbly, then get gradually creamier and creamier.
• Add the kosher salt to taste (we used between 1/8 to 1/4 teaspoon using unsalted peanuts). Process for 2 minutes more until luxuriously creamy. Taste and add additional salt as necessary.
• Transfer the peanut butter to a jar. Store in a cool dark place (pantry) for 1 month or refrigerated for 2 to 3 months.

NO-BAKE PEANUT BUTTER OATMEAL BARS

Steps:

• In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.

HOMEMADE PEANUT BUTTER

Steps:

• Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

HOMEMADE PEANUT BUTTER

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the peanuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don't catch at the edges. When golden brown, remove from the oven and leave to cool completely.
• Tip the nuts into a food processor, and add the salt. Blend for 4-5 mins, until you're left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of oil and blend again.

APPLE AMBER

Steps:

• To make the pastry, sift together the flour and salt.
• With your fingertips rub in the fat very lightly until the mixture resembles fine breadcrumbs.
• Mix to a stiff paste with very little cold water. The dough should bind together into a ball, leaving the sides of the bowl clean.
• Turn onto a floured board and knead very lightly. Roll out, handling the dough as little as possible.
• line an 8 inch pie dish with the pastry.
• Pre heat the oven to 450F/Gas 8/230°C.
• For the filling, peel, core and slice the apples.
• Put 2 tablesp cold water into a saucepan and add the apples and butter. Cook till tender (about 10 minutes) Add sugar to taste.
• Rub the mixture through a sieve or beat till smooth.
• Add lemon rind and juice, and the egg yolks. Mix together and pour into the pie dish. Bake for about 30 minutes or till the pastry is browned and the filling set.
• For the meringue, whisk the egg whites until they are very stiff. Fold in 2 oz of sugar.
• When the pastry and filling are done, reset the oven to 150F/Gas 1/2 /130°F.
• Pile the meringue lightly on top of the apple. Dredge with the remaining sugar.
• Bake 30-40 minutes or till the meringue is crisp and lightly brown on top.
• Serve hot or cold.