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Honey and Maple Roasted Peanut Butter CLINTON KELLY - The Chew Recipes Vault

Enjoy it here!

Honey and Maple Roasted Peanut Butter CLINTON KELLY


You’ll never buy peanut butter from the store again!

1 pound raw lightly salted peanuts (shelled)
2 tablespoons honey
2 tablespoons and 3 teaspoons maple syrup
2 tablespoons unrefined coconut oil (melted)
3/4 teaspoon vanilla extract
butter crackers (to serve)

Preheat oven to 350ºF. Line a baking sheet with parchment and set aside.
In a large bowl whisk the honey, maple syrup, coconut oil, and vanilla extract until smooth.
Add peanuts to honey mixture and toss to coat. Transfer mixture to prepared baking sheet, spread into an even layer, and bake for 12 minutes stirring halfway through cooking time. Remove from oven and allow to cool for 8-10 minutes, the peanuts will still be slightly warm.
Transfer honey roasted peanuts to the carafe of a food processor, and blend until smooth, about 4-5 minutes. Serve with butter crackers.
Tip: Store in an airtight container in fridge. Processing the peanuts while still warm gives you a creamier peanut butter!

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