Not Without Salt
“Where would we be without salt?” - James Beard
http://notwithoutsalt.com
Honey Roasted Peanut Butter
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Our little family of five has nearly wiped out an entire orchard of Honeycrisp apples this season.
There is rarely a Fall day that passes without me returning to the kitchen several times to cut up
more. And while the naked slice of a Honeycrisp is the perfect snack - sweet, tangy, floral and
crisp - It’s the Honey Roasted Peanut Butter riding on the back of the apple that has us going
1/5
Not Without Salt
“Where would we be without salt?” - James Beard
http://notwithoutsalt.com
back for more.
I’ve told you about our favorite orchard, the one we return to year after year. While we love
being back in Seattle it has unfortunately left us further away from Bellewood Acres, making
weekly trips to the orchard not possible.
This year we left our one trip to the farm with two large bags filled with Honeycrisps, apple cider,
caramel apples, caramel dip and of course their Honey Roasted Peanut Butter that they
process right on the farm. While we tried to ration our peanut butter intake we quickly ran out,
leaving us eating bare apples while longing for the salty, sweet companion that we've grown
accustomed too.
To solve this problem I set out to make my own Honey Roasted Peanut Butter. Our apples were
now dressed and we resumed our daily habit.
2/5
Not Without Salt
“Where would we be without salt?” - James Beard
http://notwithoutsalt.com
The peanut butter was complex and rich from a deep roasting of the peanuts in the oven. Each
bite was both sweet and salty and the texture was a cross between chunky and smooth. I
enjoyed feeling in control of my peanut butter. I had all the power to create my perfect spread
and I was very happy with the results.
While I think you too will be very satisfied with this recipe, please feel free to be in control of
your own peanut butter.
Honey Roasted Peanut Butter
3/5
Not Without Salt
“Where would we be without salt?” - James Beard
http://notwithoutsalt.com
12 ounces roasted, Spanish peanuts
1/2 - 1 teaspoon kosher salt (I used vanilla salt)
1 tablespoon honey
1/4 cup canola oil
*I recommend buying the peanuts raw so that you can control the amount of roasting. I like a
deep golden color on the peanuts. Color equals flavor is what I always say. The end product will
be full of flavor. I used Spanish Peanuts then rubbed off the papery skin after roasting.
4/5
Not Without Salt
“Where would we be without salt?” - James Beard
http://notwithoutsalt.com
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. Taste and adjust
the flavor according to your preference.
Place the peanut butter in an airtight container and store in the refrigerator. This will keep for up
to two months.
5/5
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