I always keep raw peanuts and hazelnuts in my freezer to cook with. I can make a small jar of the freshest peanut or hazelnut butter in minutes in my food processor.
Roast whole Spanish or Valencia peanuts , drain off the oil, or roast whole hazelnuts, puree, add thick soy sauce, coconut milk, few drops agave syrup, few drops peanut oil, done.
More expensive to make than store bought peanut butter, however: peanut butter is one of the items sold most often at a loss in supermarkets to draw customers.

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