Makes 1½ cups of peanut butter
- 2½ cups raw, skinless peanuts
- ½ tsp salt
- 2½ Tbsp sugar
- canola oil
Preheat oven to 300° and place 2½ cups raw, skinless peanuts in a single layer on a large baking sheet. Roast 20 to 24 minutes, until light golden brown, stirring about every 8 minutes. Remove from oven, let cool 5 minutes, and then place in an 11-cup food processor. (If you have a smaller processor, slightly reduce the amount of nuts and other ingredients.) Add 2 Tbsp. sugar and ½ tsp. salt. Process for about 8 to 12 minutes, scraping down the sides of the bowl. The texture will change from mealy to a large ball to smaller pieces, and then become creamy. If butter is not creamy after 15 minutes, add canola oil in ½ Tbsp. increments. When creamy, taste and add more salt and sugar if desired. Process another 1 to 3 minutes, until the texture is drippy. Transfer to a glass jar and let cool about 30 minutes, then seal jar and store in the refrigerator up to one month.
For cashews, roast 12 to 15 minutes. For almonds, roast 14 to 18 minutes.