Spanish peanuts are a good choice for peanut butter due to the high oil content. [2] X Research source
Place the peanuts in a bowl and lightly toss them with the peanut or vegetable oil. Preheat your oven to 350°F (176°C). Spread the peanuts on a single layer on a baking pan. You want to make sure they aren’t on top of each other so they are fairly evenly cooked. Cook them for about 10 minutes, until they’re lightly covered in oil and are golden brown. If you’d like, you can gently shake the pan they’re in every 2 minutes or so to take extra precautions against burning.
Just remember that this peanut butter will never look as creamy as the kind you may be used to from Jiffy. That’s because it’s more natural. Don’t expect that it will ever look as creamy as it can from the jar—though it will taste more delicious!
If you’re adding these ingredients by hand, then make sure to stir them until they are thoroughly incorporated.
You can store this kind of peanut butter in the fridge for up to a few weeks.
