Owner`s manual

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18 oz. dry-roasted unsalted peanuts

4 – 5 tablespoons peanut oil

1/4 teaspoon kosher salt

1 1/2 tablespoons corn syrup

Place all ingredients in processor bowl. Process until smooth and the

consistency of peanut butter.

Enjoy as peanut butter or use to make the following candy.

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1 batch of fresh peanut butter (see recipe above)

1 box confectioners’ sugar

1 1/3 cup graham cracker crumbs

1 1/2 sticks butter, room temperature

12 oz. milk chocolate, melted for dipping

Place peanut butter and confectioners’ sugar in a large bowl with a

paddle attachment. Mix well. Add graham cracker crumbs and softened

butter. Mix until smooth. Roll into bite-size balls and place on a cookie

sheet. Put in the refrigerator for at least 30 minutes to chill. Remove

and dip in melted chocolate. Set on waxed paper and let the chocolate

set up. To speed up cooling time, cover a second cookie sheet with

waxed paper and set the dipped balls on it. Return to the refrigerator

for 10 minutes. Makes about 50