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Peanut Butter

Author Carolyn Friedemann

Ingredients

3 cups peanuts, 1 reserved for crunchy

  • 1 cup peanuts (Chopped in Processor for Crunchy)
  • 2 cups peanuts (Pureed. Add a bit of peanut oil if needed)
  • ¼ t salt generous
  • 1 T Honey (Add at the very end. It thickens things up a lot so add more peanut oil as needed)

Instructions

  • Place peanuts on an edged cookie sheet, add 1 T peanut oil and mix.
  • Spread into a single layer. Roast peanuts at 350° 15 to 25 minutes. More roasted is better than less roasted. Do not burn. 
  • Chop 1 cup peanuts roughly for crunchy peanut butter, set aside. Otherwise process all 3 cups together.
  • Process the rest for about 5 minutes or until smooth in big Cuisinart. 
  • Add oil and salt as needed. Add honey to taste and more oil if needed.
  • Add chopped peanuts back in and mix.