Sunbutter Buckeyes Recipe (2024)

FAQs

Why are my buckeyes too soft? ›

You want it to be moist enough so that it will hold together when you roll it into a ball. If you're having the opposite problem and your mixture is too soft, simply add in more powdered sugar.

To avoid a dry, crumby dough . . .

Mix together the peanut butter and butter first, and then stir in the powdered sugar one cup at a time, until you reach the right consistency. Usually about 3 cups of powdered sugar will do for approximately 1 1/2-2 cups of peanut butter.

A deeper bowl is better than a wider bowl. SHORTENING added to the chocolate is the big secret ingredient for buckeyes. This helps stabilize the chocolate so that it dips nicely, and helps prevent the chocolate from weeping and sweating once it's hardened.

Sunflower seeds are a good source of protein, fiber, zinc and iron, and are low in saturated fat. Sunflower butter contains almost four times as much vitamin E as peanut butter, and about twice as much iron, magnesium, phosphorus and zinc. Sunflower butter also has a bit more sugar and fat than peanut butter.

If your peanut butter balls are runny, you probably used a particularly "wet" or oily peanut butter. Most natural peanut butters are too runny for this recipe, which works best with peanut butters like Maranatha, Jif, or Skippy.

The batter should not stick to your hands and you should have no problem rolling a ball with a smooth surface. Just remember…if the batter is crumbly, add more peanut butter. If it is too sticky, add powdered sugar.

Some tips for making the best buckeyes, ever! Do not use natural peanut butter for these, it is much too oily. You want to reach for a traditional jar of peanut butter such as Jif, Skippy, or your favorite brand. You can use salted butter and omit the salt, if you'd prefer.

Dry your buckeye nuts in the sun for a few days. If you want to speed things up, you can dry them in an over at 200 degrees Fahrenheit (93.3 degrees Celsius) for two hours [source: Buckeyetree].

The Buckeyes are fine to sit out at room temperature for 24 hours on a cookie plate for example. Store in an airtight container in the refrigerator for up to 2 weeks when not eating.

Poisonous Plant: All parts of the plant (leaves, bark, fruit) are highly toxic if ingested – because of the glycoside aesculin, the saponin aescin, and possibly alkaloids. Symptoms are muscle weakness and paralysis, dilated pupils, vomiting, diarrhea, depression, paralysis, and stupor.

How do you store Buckeye? ›

Transfer the buckeyes to a shallow, airtight container. Store in the refrigerator for up to one week.

During September, buckeyes, which are large, shiny brown seeds, can be found underneath Aesculus trees. According to legend, carrying a pocketful of buckeyes brings good luck. Early Native Americans called these seeds buckeyes for their resemblance to the eyes of male deer, known as bucks.

Questions About SunButter Packaging, Storage, And Shelf Life

SunButter does not need to be refrigerated–it is entirely personal preference whether SunButter is stored in the refrigerator or cupboard. (We don't judge!) Refrigerated SunButter stays fresh longer, but you can safely store it in a cool place.

Almond nut butter

With 200 calories, nearly 19 grams of fat, and almost 5 grams of protein, almond butter can help you bridge the gap between meals when you're hungry. It contains heart-healthy monounsaturated fats as well as vitamins and minerals, including vitamin E, magnesium, and calcium.

You can easily take a whole jar of SunButter to the beach in your cooler. I also like to portion SunButter in bowls beforehand so everyone has their own. Bring some pretzels, crackers and pre-cut veggies and fruit like carrots, celery and apples. Dip in SunButter for a healthy and satisfying snack!

Dry your buckeye nuts in the sun for a few days. If you want to speed things up, you can dry them in an over at 200 degrees Fahrenheit (93.3 degrees Celsius) for two hours [source: Buckeyetree].

Poisonous Plant: All parts of the plant (leaves, bark, fruit) are highly toxic if ingested – because of the glycoside aesculin, the saponin aescin, and possibly alkaloids.