Yield: 1 Servings
|Salt (if desired)|
|Olive oil (if desired)|
Shell the peanuts; roast just enough so that the hulls may be slipped off easily ; remove all the hulls by gently rolling, fanning, and screening.
Grind peanuts very fine in any sort of mill, passing through several times if necessary. Pack into cans, bottles or jars, and seal if not for immediate use. Some manufacturers add a little salt and a small amount of olive oil; others do not, according to taste. For small quantities of butter, a good meat grinder will answer the purpose. If the nuts are ground fine enough, no additional oil will be necessary for easy spreading.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .