Shoptalk by Sturbridge Yankee Workshop

Here’s a fun recipe to try with the kids. Since home made peanut butter doesn’t have preservatives, it doesn’t keep as long. Make in small batches and store in the refrigerator. Turn the jar or stir to re-mix the oil when it separates.

Spanish peanuts naturally have a large quantity of oil so you may be able to reduce the amount of additional oil added. They also make a creamy peanut butter. Virginia peanuts provide full flavor and texture.

Experiment with other nuts or nut blends!

You Will Need:
1 lb raw, in-shell peanuts
Peanut oil (2 Tbsp oil to 1 C of roasted peanuts)
½ tsp salt, if desired
1 Tbsp honey or molasses if desired

Instructions:
Preheat oven to 350°F
Spread raw in-shell peanuts evenly on a cookie sheet and bake for 15-20 minutes, stirring often.
Shell peanuts and rub off inner skins with a clean towel.
Blend 1C peanuts.
While running, drizzle 2 tablespoons of peanut oil in through the small opening in the cover.
Add salt and honey.
Process until smooth.
If crunchy peanut butter is desired, stir in some extra crushed peanuts.
Store in refrigerator.