Look at those deliciously pulverized peanuts!!! If that description sounds violent, it’s because it was. Have you ever learned about the ancient wine-making process, where people stomped on grapes all day till the roads looked like rivers of blood? Well… this process is entirely different… but those peanuts still went through a lot.
First, they were ripped out of the comfort of their little pods.
Then, their bare backs were roasted at 350 degrees for 3-5 minutes before being poured into… the blender. (Dun dun dunnn). Our sources told us that a food processor works best, but that a blender could work, too. Good thing my Grammy gave us this power horse! It got a little hot, but after a couple minutes the peanuts were powder… But not peanut butter.. Apparently, a little oil will help get the creaming started, so we added a couple teaspoons of canola. That did the trick! Soon, we added the other ingredients- 1-1/2 teaspoons of molasses and 1 teaspoon of salt.