Peanut Butter

12 05 2012

We talked so much about peanuts yesterday, we didn’t even have time to go into possibly the most popular peanut product — peanut butter. In fact, about half the peanuts grown in the United States go to making peanut butter.

These days, you can get natural peanut butter, chocolate peanut butter, peanut butter mixed with fruit jelly, low-salt, and a host of other varieties. But about 800 peanuts go into every jar, so it’s a great snack.

I like storing natural peanut butter in the refrigerator and it will last much longer (about 6 months), but if you get the regular kind, store it in the cool, dark pantry for about three months.

It might look funny, but I store my PB upside down. The oils tend to rise to the top, so when you turn it back right side up to use, make sure you stir, that way you get those oils that have begun to separate back into the mix.

Peanut butter is so easy to make. Chop peanuts in your food processor and add just the tiniest bit of peanut oil. Keep processing it until you get that perfect consistency — whether you prefer smooth or chunky.

I never particularly thought I liked peanut-flavored dishes, besides peanut butter, until I tried this Thai

Try Elvis’ proported favorite of peanut butter and banana sandwiches. Or my absolute favorite guilty snack? A big piece of thick white bread, smeared with peanut butter and drizzled with maple syrup. If you’ve never indulged in this midnight snack, you’ll love it.

Or of course, a thick PB & J sandwich, with homemade strawberry jam and a glass of cold milk.

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