Method

If you have a food processor, it’s a quick and easy step to producing your own peanut butter. One can buy delicious peanuts in a natural food store, and for a fraction of the cost make a product that doesn’t have any salt, sugar, or lesser quality oil. If the control issue doesn’t turn you on, the taste will.

Homemade peanut butter stores indefinitely in the refrigerator. We always keep it on hand—for marinades, sauces, cookies, and staff sandwiches.

For every 1 cup of peanut butter, you’ll need 2 cups of raw peanuts. They can be skinless or still wearing their jackets. We use skinless peanuts. However, the skins give a rich taste with a hint of a pleasantly bitter edge, which some people really like.

Two versions are given below. They’re equally tasty. The nuts can be ground hot or cold; it doesn’t matter. Do take care not to overcook the nuts. If they’re too dark, they can taste burnt. Go for golden, as opposed to brown.

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