HOMEMADE TRANS FAT-FREE PEANUT BUTTER
1 pound of unsalted peanuts
5 tablespoons canola oil
1 1/2 teaspoons kosher salt
1/4 cup firmly packed brown sugar.
Preheat your oven to 375 degrees F.
Place 1 pound of unsalted peanuts in a 9-by-13-inch baking dish.
Roast in oven for 8 minutes or until light golden brown. Allow peanuts to cool.
In a food processor, combine peanuts, canola oil, kosher salt, and brown sugar. Blend until it reaches the consistency you like. Add more oil for smoothness.
This makes about 4 cups, which can be stored in the refrigerator for as long as three months.
Source: The Trans Fat Solution by Kim Severson
1 pound of unsalted peanuts
5 tablespoons canola oil
1 1/2 teaspoons kosher salt
1/4 cup firmly packed brown sugar.
Preheat your oven to 375 degrees F.
Place 1 pound of unsalted peanuts in a 9-by-13-inch baking dish.
Roast in oven for 8 minutes or until light golden brown. Allow peanuts to cool.
In a food processor, combine peanuts, canola oil, kosher salt, and brown sugar. Blend until it reaches the consistency you like. Add more oil for smoothness.
This makes about 4 cups, which can be stored in the refrigerator for as long as three months.
Source: The Trans Fat Solution by Kim Severson
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