This recipe came from Christmas Gifts of Good Taste published by Oxmoor House. I've been dying to make this. I've been trying to find peanut oil in a smaller bottle so I wouldn't have to buy the whole gallon (or more), but no luck. I broke down and bought the whole bottle. Either I'm going to have enough oil for a lifetime of homemade peanut butter or maybe I can fry a turkey with the remainder. Since there are no additives or preservatives, this has to be refrigerated. I thought this would bother me (I've never had cold peanut butter before), but I couldn't even really tell a difference. It's so creamy and yummy! Put it on your favorite cracker or on bread with some jelly. 
Ingredients:
2 cups roasted, unsalted peanuts (I could only find the lightly salted roasted peanuts)
1 TBSP peanut oil
1/2 tsp salt (I omitted this since my peanuts were lightly salted)
Directions:
Process all ingredients in a food processor until well blended. Store in an airtight container in refrigerator up to 2 weeks. Yields about 1 and 1/4 cups butter.
2 comments:
I like your photos.....they make me hungry! Bring some of that abundance of peanut oil you have when you come home, and we'll try your recipe here.
Illu!
I make my own almond butter but I use olive oil. I might try that with peanuts and see if it works!
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