Home-made Peanut Butter
by Debbie Cusick
1 12-oz jar dry roast unsalted peanuts (note, on this diet obviously we don’t worry about the dry roast, but salted peanuts are too salty for me, and I have never been able to find unsalted peanuts that were *not* dry-roasted)
2-3 tbsp. peanut oil
Dash of salt, dash of Splenda.
Put peanuts in the food processor with the steel blade and let ‘er rip. After a few seconds they should start to look mealy.
Put in the salt and Splenda, if desired. Then pour in the oil and continue to process for 10-20 more seconds. That’s it.
I have also seen a brand at the A&P supermarket called Crazy Richard’s.