Peanut butter
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Peanut butter
  Peanut    Butter    Nuts  
Last updated 6/12/2012 12:49:01 AM. Recipe ID 10290. Report a problem with this recipe.
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      Title: Peanut butter
 Categories: Nuts
      Yield: 2 Cups
 
      1 lb Peanuts, shelled raw
    1/2 ts Salt; to 1 ts
    1/2 ts Sugar; to 1 ts
      2 tb Peanut oil
 
  Preheat the oven to 300 degrees.  Spread the nuts in a jelly roll or
  roasting pan and bake them for 20 minutes, shaking the pan now and
  then; they should be *light* gold. Cool the peanuts, then proceed in
  either of the following ways:
  
  CREAMY:  Put half the nuts in the container of a food processor (or
  jar of a blender) with half of the salt, sugar and oil. Process to a
  creamy consistency (stopping the action and scraping down the sides
  of the container often wih a spatula), then empty the peanut butter
  into a bowl and repeat with the remaining nuts, salt, sugar and oil.
  
  CHUNKY:  Use the processor to chop about one third of the nuts
  coarsely; se aside, then process the remaining nuts, salt, sugar and
  oil to a creamy consistency.  Stir together with the chopped nuts. Or
  use a blender as follows:  Do half of the nuts at a time and scrape
  down he sides of the container and scrape under the blades several
  times. Process to as crunchy a texture as you wish.  It's not
  necessary to chop part of the nuts first for blender chunky peanut
  butter.
  
  TO STORE:  Store refrigerated, in a covered jar, where it will keep
  for about two weeks.
 




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Recipe ID 10290 (Apr 03, 2005)

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