While Monika and I were in Maryland last weekend, mice apparently found my peanuts curing on screens in the kennel and devoured a substantial proportion of them.  But about three-quarters remained with no or limited damage, and so today I roasted them in the oven.  I shelled the damaged ones and left the rest in their shells.  You spread them on baking sheets and put them in a 350 degree oven: 20 minutes for peanuts in their shells and 25 minutes for shelled peanuts.  (This may seem counter-intuitive, but the air in the shells heats up and cooks them faster.)  It’s important to let the peanuts cool completely before eating–only then do they become crisp and exhibit their full roasted flavor.  They were yummy!

To make peanut butter, I put one cup of shelled peanuts and 1/2 teaspoon of salt in a food processor.  While processing, I added about two tablespoons of  vegetable oil and about a tablespoon of honey.  The result was  the most tasty peanut butter we’ve ever had!