I saw this recipe today, but made essentially the same thing yesterday, using half the ingredients, thinking I was being original. I started with a 16 oz. jar of dry roasted peanuts - no salt or sugar added, saving all the roasting and shelling bother. I Cuisinart-ed them until reasonably smooth, maybe 3 minutes of pulsing. It starts forming a ball. It was a little thick, so I added a bit of oil. The obvious oil would have been peanut, but I had none, so used 1 tsp.of olive oil. It all emulsified pretty well - it's been overnight in the fridge, and it still hasn't separated. This project started because I had a recipe calling for peanut butter for a sauce, and I only had crunchy, so decided to make my own smooth butter. Make this to a smooth consistency, then add more peanuts and pulse a bit, and you have crunchy.
Yes, the texture was a bit like wet sand, or a coarse paste, but that gives you characteristics of both smooth and crunchy. Add a touch more oil to thin it out. Had I ground it longer, I'm sure it would have gotten smoother. Or ground a separate batch of peanuts more coarsely, then stirred them into the smooth stuff for crunchy. No salt, no sweetener,no hydrogenated stuff (Bad for you!),just PURE peanut butter. How much more healthful can you get?
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I saw this recipe today, but made essentially the same thing yesterday, using half the...