Honeyed Peanut Butter

Equal parts butter and peanut butter beaten together with honey until fluffy creates a spread that’s richer and more complex than straight peanut butter out of the jar. The butter makes it smoother and more spreadable, the honey adds floral sweetness, and optional toasted sesame seeds bring a subtle nuttiness that layers on top of the peanut flavor.

Beat the ingredients for several minutes, not just until combined. You want air whipped in so the spread is light and fluffy rather than dense and stiff. A food processor makes quick work of it if you have one.

This keeps well in the fridge and softens quickly at room temperature. Spread it on bread and top with halved seedless grapes, sliced bananas, or crisp apple slices as the recipe suggests. The sweet, salty, nutty spread pairs especially well with the tartness of a Granny Smith apple.

Kitchen Tips

• Soften the butter fully before mixing. Cold butter won’t blend smoothly with peanut butter
• Toast the sesame seeds in a dry skillet over medium heat until golden; raw sesame seeds are bland by comparison
• Store in an airtight container in the fridge for up to 2 weeks
• Let it come to room temperature for 10 minutes before spreading; straight from the fridge it tears the bread

Variations

• Cinnamon honey: Add ½ teaspoon ground cinnamon for a warm, spiced version that’s great on toast
• Chocolate peanut butter: Stir in 2 tablespoons cocoa powder for a Nutella-style twist
• Maple version: Swap the honey for maple syrup for a deeper, more autumnal sweetness