Easy Spiced Peanuts Supermarket peanuts can be dry or greasy, but always boring. So fix them!
500g salted peanuts (can use unsalted and salt to taste at end) Cooking Oil Spray A good 1/2 tablespoon Bittersweet Tandoori Twist Blend (also try Devil's Island Curry, Italian, Cajun, Mexican, or Heathen Chili) salt to taste at end (can use a sprinkle of celery salt if you have it)
Preheat oven to 200. Put peanuts in a plastic bag (with no holes) and if the peanuts look dry spray with cooking oil, then shake to coat. Add your Bittersweet Blend of choice and shake to coat again. Spread peanuts in a single layer on a baking sheet. Bake approx 20 minutes. Stir and turn often as they tend to brown on the bottom first. Do not answer the phone or start another project as this makes them burn. Cool and store in an airtight container.
Peanut Butter Makes 1 1/2 cups (can divide this recipe) Make smooth or crunchy peanut butter.
500g Spicy Peanuts as above
Approximately 2 1/2 tablespoons mild oil (canola, peanut...)
Reserve about 1/2 cup or 75g peanuts if you desire crunchy peanut butter. Place peanuts in kitchen whiz (work in two batches, if necessary) and whiz for about 40 seconds. You will notice peanuts begin to form a mass. Add oil and whiz again until desired consistency is reached. Add more oil if you want creamier peanut butter. Remove to storage container and in empty container coarsely chop the remaining 75g of peanuts. Stir into creamy peanut butter to make it crunchy. Store peanut butter in refrigerator.