Makes about 2 cups. Peanuts are plentiful in my home state of Mississippi. In season, you will find signs everywhere advertising boiled peanuts of all flavors, whether from a truck on the side of the road with a large pot or at a convenience store. I love peanut butter, but store-bought versions often have lots of sugar and sodium, so I started making my own. And so will you after you try this recipe.
2 cups shelled and skinned raw peanuts
Preheat the oven to 350 degrees F.
Place the peanuts on a baking sheet and roast for about 8 minutes. Transfer the nuts to the bowl of a food processor and process for 2 minutes. Scrape down the sides of the bowl and continue processing the nuts. The nuts will become a powder after about 5 minutes. Every few minutes, scrape down the sides of the food processor until the powder forms a paste. After 15 minutes, the peanut butter will be smooth. Store the peanut butter in a glass pint jar in the refrigerator for up to 2 weeks.
Makes about 2 cups.
Note: You can use roasted unsalted peanuts and skip the roasting process, if you prefer.