White Chocolate Peanut Butter - Easy Homemade Recipe (2024)

FAQs

How to make white chocolate taste better? ›

Cooking white chocolate carefully will caramelize the sugars and milk solids, and give you a toasty caramel flavor that is completely addictive. Even better? It is super easy to do! You can caramelize white chocolate in three ways, your oven, your stovetop, or even the microwave.

It's best to start with raw or roasted peanuts. Even if you buy the roasted option, we recommend re-roasting them in the oven to help bring out the flavor. Heat the oven to 350 degrees F. Using a square or round cake pan, roast the nuts in the oven for 3 minutes.

1. Place the white chocolate in a microwave-safe bowl. 2. Microwave for 20 seconds at 100 percent power or 30 seconds at 50 percent power, then stir.

How long does homemade peanut butter last? Homemade peanut butter lasts for up to 2 months stored at room temperature, and 6 months when stored in the refrigerator in an airtight container.

It Tastes Better & It's Cheaper, Too

Plus, homemade peanut butter tastes so much better. The Kitchn also tracked the digits and came down on the side of homemade, too. So now you know the facts: homemade peanut butter is easy, tastier, and cheaper than the store version, and most likely better for you.

Oil: This is optional, but if your peanut butter is too thick, add a teaspoon or two of light-flavored oil (like avocado or peanut oil).

Boil water in a double-boiler.

Note that the double-boiler method is the preferred method of melting white chocolate. White chocolate has a very low burning point of about 110 degrees Fahrenheit (44 degrees Celsius). This method grants you the greatest level of temperature control, so it is usually the most successful.

A small amount of oil (like vegetable or canola oil) or butter can be added to the white chocolate as it's melting. The oil or butter will help to thin the melting chocolate, creating a perfect consistency for dipping or drizzling. I recommend using 2 teaspoons of oil or butter for every 8 ounces of chocolate.

Chocolate seizes when it comes into contact with even a small amount of liquid or moisture during the melting process. This is because the water causes the sugar in the chocolate to dissolve and then form a syrup, which binds the cocoa particles together, creating a grainy, thick, and clumpy texture.

I tend to buy twice the weight that I would need because I tend to eat a few while peeling them. In any case, make sure to remove the little brown skins as much as possible because they can turn your nut butter bitter. A little bit here and there won't hurt, but the majority should be removed.

Why does homemade peanut butter taste better? ›

This Homemade Peanut Butter is made from only one ingredient – peanuts. Yup, that's right, there aren't any preservatives, additives, sugars, etc. As you can imagine, it tastes so much better than store-bought peanut butter.

Place the peanuts in a medium food processor.* Process until very smooth, stopping every 30 seconds to 1 minute to scape down the sides of the bowl, as necessary, and to give the food processor's motor a break. The mixture will be chunky at first.

Oil-based flavorings, sometimes called “candy flavoring” or “chocolate flavoring,” can be added directly to melted chocolate without causing it to seize.

For a quick snack, consider pairing it with fruits like strawberries, raspberries, or dried cranberries – their natural tartness contrasts beautifully with the sweetness of the white chocolate. Nuts like almonds, pistachios, or macadamias can add a delightful crunch and balance to the creaminess of white chocolate.

If you want a lovely vanillas flavour boil a vanilla bean pod with the cream, leave it to infuse, scraping out the beans and adding to the cream. Warm the cream up again and add to chocolate. You can do this with different fruit flavoured teas and with herbs and spices. Fruit purees can also be added.