Peanut Butter 'n' Bretzeln
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
8 ounces
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)
- 1⁄4 teaspoon ground cinnamon
- 1 -2 tablespoon safflower oil, to desired consistency (or other bland oil like peanut oil)
- 1⁄4 teaspoon salt (may not need this because the pretzels have plenty of salt)
- 1⁄4 cup small pretzels (mini pretzels that I found in the bulk food section)
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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RECIPE SUBMITTED BY
COOKGIRl
United States