Mmmmm… peanut butter.
In North America, unless you had an allergy, chances are you grew up with peanut butter as a big part of your childhood — in sandwiches, on crackers, with apple slices, smeared over celery sticks — since it was sweet and tasty and easy for kids to serve themselves. Parents don’t have to worry about their rug rats burning down the house while making themselves a PB & J for lunch.
I dunno ’bout the rest of you, but I never really got over those formative years of peanut butter love. These days I normally go for natural, organic foodstuffs, but when it comes to peanut butter I’m always reaching for the Kraft. That brand with the two waving teddy bears on the jar… I know you know what I’m talking about — the stuff that nostalgia is made of!
Anyways, turns out that fall is peanut harvest season, which is pretty neat, since peanuts have always been a sort of “season-less” food in my convenience-of-the-Western-supermarket consciousness. Turns out they’re technically not. Duh.
Other cool facts about peanut butter:
1) The first record of peanut butter production comes from Montreal in 1884
2) Peanut paste is used as a base in a super-nutrient-packed overseas famine relief food called Plumpy’nut
3) Peanuts are actually legumes (like peas, beans, and lentils) and not nuts at all!
Now that I’ve sufficiently shaken your world with the swift fist of knowledge, let’s talk about peanut butter pudding: the adult way of eating peanut butter off a spoon.
This peanut butter pudding recipe might sound a little complicated at first, but it’s actually really easy and delicious! There’s only one part of the pudding prep that requires some serious attention, but once you’re done you’ll be patting yourself on the back and thinking, “What was I worried about anyways?”
For this recipe I used good ol’ Kraft smooth peanut butter since I thought it would work better than crunchy peanut butter (but, seriously, I’m a die-hard crunchy peanut butter lover to the end), and then added some cinnamon and spices to “mature” the flavour a little bit. If you don’t want that “Reese’s Pieces” sort of sweetness in your pudding, feel free to use an all-natural type.