June 13, 2017
Condiments, Nuts/Seeds, Peanut,
5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Food Processor, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Oil more
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"From one of our national supermarkets and their free monthly magazine March '17. Please note the recipe yields 1 1/4 cup so serving size is a total guestimate."
Preheat oven to 180C.
Place peanuts on a baking tray and roast for 10 to 12 minutes or until golden brown.
Place in a clean tea towel and rub vigorously to remove skins and then discard skins.
Return skinned peanuts to the oven, if necessary, to warm through.
Process warm peanuts in a food processor, using the pulse button, until chopped.
Remove 1/3 cup of chopped peanuts and reserve.
Continue to process peanuts for 1 minutes or until finely chopped; scrape sides of bowl and process for a further 2 minutes.
Add salt and oil and process until smooth and spreadable.
Return reserved peanuts and pulse to combine.
Place into a sterilised glass jar and refrigerate for up to 3 weeks.
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