Oh peanut butter and jelly, how we love you. So simple, yet so perfect. Spread on bread, you're the perfect marriage of salty and sweet goodness. A classic PB & J may be a child's lunchbox staple, but everyone can enjoy a fabulous peanut butter and jelly sandwich. And there's no better day than today -- National Peanut Butter and Jelly Day.
Does anyone else remember the "Peanuuuutttt, peanut butter -- and jelly!" song? No? Well, anyway, if you happen to recall, it's time to start singing because today is National Peanut Butter and Jelly Day.
Whether you put it on toast, plain bread or just eat it off the spoon -- admit it, you've done that -- peanut butter and jelly is an American favorite. You can buy a jar of each and slap it on two slices of bread, but you can also get a little fancy with your PB & J. First, we'll cover the basics: how to make your own peanut butter and jelly.
Honey roasted peanut butter recipe
12 ounces roasted peanuts
1 tablespoon salt
1 tablespoon honey
1/4 cup canola oil
Place the peanuts, salt and honey into a food processor and process on high for one minute, scraping down the sides of the bowl as necessary.
With the processor’s motor running, slowly pour the oil down the processor chute and continue to blend until well-combined.
Transfer the peanut butter to an airtight container and store in the refrigerator for up to two months.
So, you should be set for National Peanut Butter and Jelly Day. And we won't judge if you eat one of the dessert options for lunch. After all, all of our recipes do contain peanut butter and jelly. (P.S. If you want to go big, try making peanut butter and jelly cupcakes.)