INGREDIENTS

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.  It's 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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