4.7
(3)
Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
Preheat your oven to 350 °F (176°C). Spread the peanuts out on a baking tray and roast for 20 minutes.
Step 2
Remove from the oven and allow to cool enough to handle. Don't put them in your food processor while hot as the plastic could melt. They do blend better if they are still warm though.
Step 3
Add just the peanuts to a food processor and blend until a smooth, creamy nut butter forms. It will take a while. First, it will turn crumby, then thick and grainy. Keep going and it will eventually become melty, runny, and drippy. It usually takes 10 to 15 minutes in my food processor. Patience is key. If your food processor gets too warm turn it off and give it a break before continuing.
Step 4
Once you have reached the melty, glossy, runny stage you can add the sugar, molasses, ginger, cinnamon, and salt. Process again until well combined. Taste and add more ginger, cinnamon, or sugar if you want stronger flavors. Give it a quick few pulses again to combine.
Step 5
Spoon the gingerbread peanut butter into clean jars.
Your folders
clubhouse.ca
2 minutes
Your folders
cooking.nytimes.com
4.0
(25)
Your folders
nutribullet.com
Your folders
averiecooks.com
4.3
(12)
25 minutes
Your folders
creationsbykara.com
4.5
(46)
10 minutes
Your folders
iambaker.net
5.0
(5)
Your folders
sallysbakingaddiction.com
4.9
(56)
Your folders
allrecipes.com
4.2
(375)
12 minutes
Your folders
theendlessmeal.com
4.9
(12)
25 minutes
Your folders
gogogogourmet.com
5.0
(1)
Your folders
epicurious.com
3.8
(18)
Your folders
cleaneatingwithkids.com
Your folders
justapinch.com
5.0
(1)
Your folders
handletheheat.com
4.9
(44)
12 minutes
Your folders
handletheheat.com
Your folders
myrecipes.com
4.5
(40)
Your folders
amandascookin.com
5.0
(10)
Your folders
tasteofhome.com
5.0
(7)
10 minutes
Your folders
shugarysweets.com
5.0
(6)
1 hours