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Peanut Butter 'n' Bretzeln

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“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.”
READY IN:
40mins
YIELD:
8 ounces
UNITS:
US

Ingredients Nutrition

  • 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)

Directions

  1. Preheat oven to 375 degrees.
  2. 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!
  3. 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.
  4. Put the pretzels in a Ziploc-type bag or plastic grocery bag. Close.
  5. Make a fist and crush the pretzels into small pieces. Stir into the peanut butter.
  6. Adjust seasonings if necessary.
  7. Enjoy!
  8. Keep covered and refrigerated.

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