This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Grind It.
Goober Pea, Ground Nut or Monkey Nut…we all grew up on ’em. Peanut Butter was a staple in our family and it still reminds me of childhood every time I have some (which isn’t as often these days). Smooth or chunky, we’d spread peanut butter on toast, sandwiches, crackers, pancakes, celery stalks or just dip our fingers in the jar. The stuff from the store has changed over the years and now it seems like it’s more sugar than nut. I’ve made nut butters at home before in the food processor, blending peanuts or almonds into a paste. But it never really did the trick for me.
The trick to getting amazing flavor out of your roasted nuts of choice is in the mortar and pestle. Grinding the nut butter by hand is a little more labor intensive than using the food processor but not nearly as much work as I thought it would be. Working in small batches, enough for one or two snacks, you don’t really have to worry about storing it or making it shelf stable. My personal preference is roasted peanuts with a little salt and raw honey, it has an amazing flavor.
This is another one of those recipes that can be adjusted and experimented with to fit your tastes. Try using organic maple syrup instead of honey, or maybe add a little cinnamon or cayenne pepper…or even chocolate. You can also experiment with the nuts you use. They all have unique flavors and make for very different nut butters. You can even try mixing different nuts together to come up with something new. Have fun with it.