Directions:
- Place the peanut butter, salt, butter, oil, and palm sugar in a large microwave-safe bowl (a large Pyrex measuring bowl works well) and microwave for 30 seconds to soften.
- Remove from microwave, add the cinnamon, and stir well.
- Add the raisins or currants (I’ve found I prefer the smaller, less-sweet currants, myself), and stir well to combine it all.
- Store in the refrigerator in a recycled peanut butter jar. Enjoy! :).
- Note one: regarding the kind of peanut butter… I’ve only used Skippy or Jif for this, because the texture works better for me for the mixture than “old fashioned” like Adams would, but it’s all a matter of preference and up to you. If you use old fashioned, you’ll definitely have to adjust the amount of sweetening to your own tastes, and probably leave out the butter. Also, I use all smooth or three-quarter smooth and the rest chunky; too many chunks get in the way.
- Note two: 12 ounces of peanut butter is about 1 1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 497.99 Kcal (2085 kJ) | ||
| Calories from fat | 321.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.72g | 55% | |
|---|---|---|---|
| Sodium | 133.61mg | 6% | |
| Potassium | 568.99mg | 12% | |
| Total Carbs | 39g | 13% | |
| Sugars | 14.96g | 60% | |
| Dietary Fiber | 6.01g | 24% | |
| Protein | 14.23g | 28% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.7mg | 9% | |
| Calcium | 35mg | 3% | |
| Amount Per 100 g | |||
| Calories | 517.85 Kcal (2168 kJ) | ||
| Calories from fat | 334.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.15g | 55% | |
|---|---|---|---|
| Sodium | 138.94mg | 6% | |
| Potassium | 591.69mg | 12% | |
| Total Carbs | 40.56g | 13% | |
| Sugars | 15.55g | 60% | |
| Dietary Fiber | 6.25g | 24% | |
| Protein | 14.79g | 28% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.8mg | 9% | |
| Calcium | 36.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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