Makes 6 — 10 servings
*1 1/2 c roasted peanuts
1 tsp cinnamon
1/4 tsp salt (only if your peanuts are unsalted)
5 Tbsp local liquid honey
1 tsp vanilla extract
1 cup puffed amaranth
*I like using Spanish peanuts as they have their antioxidant-rich skins still on. You can substitute 1/4 c of the peanuts for 1/4 c roasted pepitas if you like. Roasted almonds would be a great substitute for the peanuts too.
Pulse the peanuts in a food processor till broken up into little bits, then add the cinnamon and salt. Pulse until finely ground just and starting to clump together, then add the honey and vanilla. Pulse until everything is incorporated. (If you don’t have a food processor, grind the nuts in 1/2 c batches in a coffee grinder or blender or even using a hand-crank mill – then mix the ground nuts and the rest of the ingredients in a bowl.)
You will have a gooey granular mixture. If there are a few larger peanut chunks that’s OK. Put mixture in a med-large bowl and add 1 c of puffed amaranth. Mix by hand with a strong spoon till well combined. It should be a clumpy sticky mass.
Press mixture into a regular sized loaf pan and smooth with the back of a spoon. (I use a glass loaf pan.) No need to grease the pan because the peanuts are oily. Cover and refrigerate – once chilled it will keep together and be easy to cut into little squares.