Peanut Butter Homemade Ducky Creamy Or Chunky Recipes

Steps:

• Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands 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.

Steps:

• For smooth peanut butter:.
• Mix the peanuts with the peanut oil & salt, and pour the mixture into the food processor.
• Process the mixture until it's very smooth.
• Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.
• For chunky peanut butter:.
• Take about 1/4 cup out of your 1 1/2 cups of peanuts and set them aside.
• Mix the rest of the peanuts with the oil and salt, and pour the mixture into the food processor.
• Process the mixture until it's very smooth, then stir in the peanuts that you had set aside.
• Process a few seconds more to create the chunks in your chunky peanut butter.
• Store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

Steps:

• In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips, raisins, peanuts and coconut., Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.