Spanish Peanuts Peanut Butter

In my attempt to continue exploring the world of peanut butter, which I am unconsciously doing, I bought a bag of Spanish peanuts to try making peanut butter with. One reason was I thought I remembered hearing/reading that they are healthy for you in ways that are different from typical peanuts. Another reason is that they were cheaper. After trying peanut butter from blanched peanuts, my standards for peanut butter are changing. They are not super creamy gooey peanut butters but they are homemade, made with as little oil as possible, and are great for sandwiches and sticking in oatmeal. 

I was a little concerned that I put a lot of peanuts into the food processor at one time and they weren't getting all that creamy. I had to add a good amount of oil. I also remember that not all peanuts have the same amount of oil in them so maybe these are just unnaturally unoily peanuts and therefore require more oil. Either way I ended up adding oil, salt and a little maple syrup to try playing with the sweet/salty combination. It made so much that it filled not only one jar but also a small, single serving yogurt container. I don't know if I'm really sold on this peanut butter but it was worth a shot and I'll definitely finish the jar+ that I made. 

It makes me wonder what is in the Whole Foods peanut butter that you can make yourself at the store. I swear it is simply peanuts being smashed together to form the butter. David thinks they add some oil into the mix. I want to look into it because if they don't add any oil I am thinking I should just buy my peanut butter there since I know I am adding oil to my peanut butter. It is fun to know that I made this peanut butter all by myself!

There the precious material is!! It should be a large KARLY on the front of that jar rather than ADAM but you get the picture!