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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.
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|Serving Size: 1 Cup (240g)|
|Recipe Makes: 2 Cups|
|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 %|
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Calories per serving: 119
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