Peanut Butter ~ 120g

Ingredients:

1 cup red peanuts (with skin)

1 -2 tsp olive oil (alt. vegetable, corn or canola oil)

½ tsp honey (*optional)

Method:

1. Preheat the oven to 175 degrees C.

2. Rinse the peanuts under cool water to remove excess dirt. Pat dry and place them on a baking tray, making sure to spread them out into a single layer.

3. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. 4. Once you remove the peanuts from the oven, let them cool slightly before removing the skin. Remove the skin by rubbing the peanuts together in your hands.

5. Place the peanuts into a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process.

6. Slowly drizzling in the oil towards the end and process until the mixture is smooth, 1 1/2 to 2 minutes.

7. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

Note:

*Using a salad spinner: Rub peanuts together in hand held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts

*The peanut butter can be used to make cookies

And if you like the original recipe, check out this link:

http://www.foodnetwork.com/recipes/alton-brown/homemade-peanut-butter-recipe/index.html