Homemade Peanut butter
There’s a big, big difference between natural peanut butter made at home and storebought natural peanut butter.
My stuff spreads like a dream. My stuff doesn’t separate. And my stuff doesn’t cost $6 a jar.
I just dumped about 1.5 cups of salted peanuts into my food processor and turned the on button. I processed the nuts for about 3 minutes and then streamed in about 1 tsp of flavorless (safflower) oil. I let the processor work a little more and got this.
It was nutty but subtle and just plain delicious. Great for my vegetarian chili. And great with a spoon.