The Pioneer Woman Tasty Kitchen
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Raspberry Peanut Butter

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Level: Easy

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Description

Creamy raspberry-scented homemade peanut butter.

Ingredients

  • 1 package (12 Oz. Package) Frozen Raspberries
  • 1 cup Sugar
  • ½ cups Water
  • 2 cups Roasted, Salted Peanuts

Preparation

In a medium saucepan, bring the raspberries, sugar and water to a boil. Turn heat to low, simmer for 30 minutes. Remove from heat and strain through a fine-mesh sieve placed over a bowl, discarding the seeds and reserving the raspberry liquid.

In a food processor, pulse the peanuts until broken down, then run the processor constantly until a thick butter forms (see note below). Add raspberry juice and pulse to combine.

Refrigerate up to 2 weeks in an airtight container.

Note: If you don’t like “chunky” peanut butter, you can add a little vegetable oil at this point, starting with a tablespoon and increasing until you reach the consistency you desire.

Serve with pretzel sticks and fresh cut celery.

One Comment

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Profile photo of Erika

Erika on 1.6.2011

What an interesting looking recipe!

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