Why it works: Butter and corn are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,345 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓
Nutora of Peanuts
Ingredients
Directions
Make the paste
In a bowl, combine 2 cups of raw nut butter or nut meal with 1 cup of water and salt to taste.
Beat the mixture with an egg beater for five minutes or more.
Cook and finish
Transfer the mixture into cans.
Cook the cans for three to four hours.
For a less rich and oily version, add 1 cup more water and 1 cup of corn-starch.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Butter + corntop 14% of all pairsSmell alikemoderateCooked together7,345 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raw nut butter or nut meal
- Provides the main body and flavour of the paste, and the fat that makes it rich.
- Water
- Loosens the nut base so it can be beaten smooth and cooks into a spreadable paste.
- Corn-starch
- Thickens the paste and reduces its oiliness when added in the optional version.
The step that matters
Cook the cans for three to four hours. Long, gentle cooking lets the nut mixture set into a firm paste and develops its flavour. Stopping early can leave it soft and runny.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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