Try this Peanut Butter recipe, or contribute your own.

Still searching for what to cook ?

Name: Peanut Butter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 2 tb Peanut oil; 1/2 ts Salt; to 1 ts; 1/2 ts Sugar; to 1 ts; 1 lb Peanuts, shelled raw

Find the most delicious recipes here

INGREDIENTS

2 tb Peanut oil
1/2 ts Salt; to 1 ts
1/2 ts Sugar; to 1 ts
1 lb Peanuts, shelled raw

Cups

INSTRUCTIONS

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. Its 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.

NOTES

Alert editor

Peanut Butter

2 tb Peanut oil
1/2 ts Salt; to 1 ts
1/2 ts Sugar; to 1 ts
1 lb Peanuts, shelled raw

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.  Its 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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Cup (240g)
Recipe Makes: 2 Cups

Calories: 119
Calories from Fat: 119 (100%)

Amt Per Serving		% DV

	Total Fat 13.5g	18 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 4.3g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 119

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe