HOMEMADE PEANUT BUTTER
Alton Brown's Homemade Peanut Butter recipe, made with roasted nuts, is an all-natural alternative to the store-bought kind, from Good Eats on Food Network.
Provided by Alton Brown
Time 5m
Yield approximately 1 1/2 cups
Number Of Ingredients 7
Steps:
- Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
- Preheat the oven to 350 degrees F.
- Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
- Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
- If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
Nutrition Facts : Calories 109 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 50 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 grams
CHOCOLATE FUDGE
Provided by Alton Brown
Categories dessert
Time 40m
Yield 64 (1-inch) pieces
Number Of Ingredients 7
Steps:
- Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
EASIEST PEANUT BUTTER FUDGE
This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.
Provided by ANGIEH
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 15
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 60.1 g, Cholesterol 16.9 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 114.8 mg, Sugar 58 g
PEANUT BUTTER FUDGE
For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.
Provided by Alton Brown
Categories dessert
Time 2h14m
Yield 64 (1-inch) pieces
Number Of Ingredients 4
Steps:
- Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
PEANUT BUTTER FUDGE
Provided by Alton Brown
Categories dessert
Time 1h19m
Yield 64 (1-inch) pieces
Number Of Ingredients 4
Steps:
- Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners¿ sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
PEANUT BUTTER FUDGE
Make and share this Peanut Butter Fudge recipe from Food.com.
Provided by icetea
Categories Candy
Time 20m
Yield 64 serving(s)
Number Of Ingredients 5
Steps:
- Microwave butter and peanut butter for 2 minutes on high.
- Stir and microwave on high for 2 more minutes.
- Add vanilla and confectioners' sugar to peanut butter mixture and stir to combine with a wooden spoon.
- Pour into a buttered 8 by 8-inch pan lined with waxed paper.
- Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
- Cut into 1-inch pieces and store in an airtight container for up to a week.
- cooking time does not reflect refrigeration time.
Nutrition Facts : Calories 76.9, Fat 4.9, SaturatedFat 2.2, Cholesterol 7.6, Sodium 44, Carbohydrate 7.9, Fiber 0.2, Sugar 7.3, Protein 1
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