Quick . . . what sounds more delicious than Nutella? How about PEANUTELLA!! I ran across the recipe recently and thought . . . oh my. DANGER WILL ROBINSON!
Because, really, what is Peanutella than just Reese’s peanut butter cups melted and spread on toast?
And while we’re (I) am pondering Nutella; really why is it considered an acceptable breakfast food? It is frosting on toast.
Why do they sell it at Costco? Who needs two GIANT JARS of frosting, excuse me, toast spread, in their pantry or fridge?
I speak from experience, since I can attribute at least five pounds of my significant college-semester-in-France-weight-gain to Nutella.
All that to say, here’s a recipe that will keep the kiddles busy peeling all those peanuts:
Chocolate-Peanut Spread (“Peanutella”)
Adapted from a bunch of sources, but closest to this from the LA Times
Ingredients:
2 cups shelled and skinned raw peanuts
1/2 cup of your darkest, richest unsweetened cocoa powder
1-1/4 cups powdered sugar
1/4 teaspoon salt plus additional to taste (I used an extra 1/8 teaspoon)
3 tablespoons peanut oil
Directions:
- Heat the oven to 400° F. Spread the peanuts evenly over a cookie sheet and roast until they darken, about ten minutes, rattling them around a bit halfway through to toast evenly. (If you, like me, were unable to find raw peanuts, just toast them for five minutes to deepen their flavor.)
- Transfer the peanuts to a food processor and grind them for about five minutes. First they’ll become a paste and finally, they’ll liquefy. Scrape down the sides as needed.
- Add the cocoa, sugar, salt and two tablespoons of the oil to the food processor and continue to process until well blended, about one minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick.
- Store in refrigerator up to a week in a covered container.
