Resident food columnist Dale Carson grinds peanuts to a thick paste and occasionally pairs it with chocolate. She especially enjoys the savory flavor combination in February, when many people indulge in the dessert. Read her full column: “Tracing Chocolate and Peanut Butter from B.C. to February.”
How to Make Homemade Peanut Butter
Get vacuum-sealed peanuts from either a can or jar.
Use a blender or food processor and add 1 to 2 tablespoons of corn or other light flavored oil per 1 cup of peanuts.
Puree until you get the spread you want, chunky or creamy.
Put into a jar and keep in the refrigerator up to 3 or 4 months.
The oils will separate; this is natural, so stir before using.
*Suggestion: Spread it on a piece of chocolate bar, or dip the chocolate into the peanut butter.
Dale Carson (Abenaki) is the author of three books: New Native American Cooking, Native New England Cooking, and A Dreamcatcher Book. She has written about and demonstrated Native cooking techniques for over 30 years. Dale has four grown children and lives with them and her husband in Madison, Connecticut.
