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FROM THE
alt.support.diet.low-carb
COOKBOOK

Home-made Peanut Butter by Debbie Cusick

1 12-oz jar dry roast unsalted peanuts (note, on this diet obviously we don't worry about the dry roast, but salted peanuts are too salty for me, and I have never been able to find unsalted peanuts that were *not* dry-roasted)
2-3 tbsp. peanut oil
Optional:
Dash of salt, dash of Splenda.

Put peanuts in the food processor with the steel blade and let 'er rip. After a few seconds they should start to look mealy. Put in the salt and Splenda, if desired. Then pour in the oil and continue to process for 10-20 more seconds. That's it.