1 lb Peanuts, shelled raw
1/2 ts Salt; to 1 ts
1/2 ts Sugar; to 1 ts
2 tb Peanut oil

Preheat the oven to 300 degrees. Spread the nuts in a jelly roll or
roasting pan and bake them for 20 minutes, shaking the pan now and then;
they should be *light* gold. Cool the peanuts, then proceed in either of
the following ways:

CREAMY: Put half the nuts in the container of a food processor (or jar of
a blender) with half of the salt, sugar and oil. Process to a creamy
consistency (stopping the action and scraping down the sides of the
container often wih a spatula), then empty the peanut butter into a bowl
and repeat with the remaining nuts, salt, sugar and oil.

CHUNKY: Use the processor to chop about one third of the nuts coarsely; se
aside, then process the remaining nuts, salt, sugar and oil to a creamy
consistency. Stir together with the chopped nuts. Or use a blender as
follows: Do half of the nuts at a time and scrape down he sides of the
container and scrape under the blades several times. Process to as crunchy
a texture as you wish. Its not necessary to chop part of the nuts first
for blender chunky peanut butter.

TO STORE: Store refrigerated, in a covered jar, where it will keep for
about two weeks.