Homemade Roasted Peanut Butter

This recipe makes a wonderful peanut butter that’s better than anything in the store. It’s all natural, and doesn’t separate like some of the so-called natural peanut butters you can buy. I like chunky peanut butter, so I mix the batch until it is very smooth, then mix in peanuts that have been chopped separately.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.

Step: 2

Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.

Step: 3

Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

Per Serving: 6 calories; carbohydrates 0.2g; fat 0.6g; sodium 24.2mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do double-duty .