Give the old lunchtime standard a fun twist and save a few dollars by whipping up a fresh batch of homemade, creamy peanut butter with your kids. If a peanut allergy is a concern in your family, feel free to substitute almonds or cashews.This recipe comes courtesy of SheCooks.Design, one of our favorite places on the web to find healthy and child-friendly meal ideas.
How kids can help
If you want to keep kids busy in the kitchen, buy the peanuts in the shell (or maybe just buy a few, so they can see how they look in their natural form). After they have shelled the peanuts, have the kids spread them on the baking sheet. Come lunchtime, it’s super satisfying for kids to be able to make their own sandwiches!
Homemade Double Roasted Peanut Butter
- 1 lb roasted, unsalted peanuts about 3-1/2 cups
- 1 tsp kosher salt
- 1 T honey
- Preheat oven to 350 degrees. Place the peanuts (yep, we are double roasting the peanuts) on a rimmed baking sheet and roast for about 15-20 minutes, keep an eye on them, you don't want the peanuts to burn. You should be able to smell them getting nutty and toasty, that's how you know they are ready.
- Remove from the oven and cool for about 10 minutes.
- Coax the peanuts into the food processor bowl and add the kosher salt. Whiz for about a minute, then add the honey. Continue to whiz in the processor to your desired consistency (keep the faith, it may look like it's not going to turn into a lovely puree, but it will give it a lil time).
- Store in a 2-cup glass airtight jar in the refrigerator.
Recipe Notes & Tips
Don’t be tempted to add oil; the food processor brings out the natural oils in the peanuts.
If you like chunky peanut butter, reserve a few of the roasted peanuts and chop to desired size then add to the smooth finished peanut butter.