Peanut Butter 'n' Bretzeln

"A very close second to the ultimate pairing: peanut butter 'n' chocolate. This was a major recipe heist. The only manner in which to contact Cookgirl henceforth is by rotary dial as I am officially in hiding. Organic ingredients preferred for best quality and flavor. Reminder: amounts of all ingredients are estimated."
 
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Ready In:
40mins
Ingredients:
6
Yields:
8 ounces
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ingredients

  • 1 cup raw peanuts
  • 1 -2 tablespoon honey, to taste (I used a local wildflower honey but you can substitute agave for vegan version)
  • 14 teaspoon ground cinnamon
  • 1 -2 tablespoon safflower oil, to desired consistency (or other bland oil like peanut oil)
  • 14 teaspoon salt (may not need this because the pretzels have plenty of salt)
  • 14 cup small pretzels (mini pretzels that I found in the bulk food section)
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directions

  • Preheat oven to 375 degrees.
  • Roast the peanuts on a parchment-lined baking sheet until medium brown (for added richness of flavor we roast the peanuts on the darker side of brown), approximately 20-25 minutes. Stir peanuts every 10 minutes or so and rotate baking sheet. Be careful not to burn!
  • Cool peanuts for about ten minutes, then place the peanuts and the remaining ingredients *EXCEPT* for the pretzels in a food processor. Process to desired consistency. You made need to add more oil to get the peanuts to blend better. Note: this particular peanut butter is on the dry side. It is not oily as most commercially prepared peanut butters are.
  • Put the pretzels in a Ziploc-type bag or plastic grocery bag. Close.
  • Make a fist and crush the pretzels into small pieces. Stir into the peanut butter.
  • Adjust seasonings if necessary.
  • Enjoy!
  • Keep covered and refrigerated.

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