Recipe Review: Smitten Kitchen's Peanutella

Recipe Review: Smitten Kitchen's Peanutella

Stephanie Barlow
Jan 28, 2011

In the doldrums of winter it's imperative to have a sweet treat to break the (snowy!) blues. How about one that's quick to put together and just as delicious spread over toasted brioche as it is eaten straight out of the jar?

This spread is a do-it-yourself peanut version of Nutella. It comes together almost magically, with the help of several minutes in the food processor.

Start with raw peanuts or already roasted (but not salted) ones. The key to a smooth and creamy spread is really letting the peanuts blend in the food processor longer than one would think necessary. Go about two minutes past that. The peanuts will first be crumbly, then form a paste, and finally, a soupy liquid. Really, they'll get there!

From there, it's a matter of taste. Blend the cocoa powder, powdered sugar, salt, and peanut oil and taste. Throw in some more salt or sugar until it tastes perfect. Then spread. Over anything!

This base recipe has great potential for additions. What about starting with almonds or adding a little orange zest? The recipe says it keeps for a week in the refrigerator, but it will probably be long gone by the time a week passes by.

Get the recipe: Chocolate-Peanut Spread from Smitten Kitchen

Related: How Can I Make Nutella At Home?

(Images: Stephanie Barlow)

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