Bear Butter

I was reading smittenkitchen and I saw this recipe for peanutbutter nutella. I have a huge amount of macadamia nuts. My mother in law from Hawaii sends us boxes of them several times a year. I'm still happy to get them, there are worse things than having too many macadamia nuts laying around. I use them in a lot of baking.

Roasting the macadamia nuts was a very fragrant and delicious activity. Eating the spread warm on hot toast is so amazing.

Probably makes 1 3/4 cups, but it was down to a scant 1 1/2 cups before I bothered to gauge the volume

2 cups shelled and skinned raw peanuts (works with any kind of nut)
1/2 cup of your darkest, richest unsweetened cocoa powder
1 1/4 cups powdered sugar (I used only 1 cup)
1/4 teaspoon salt plus additional to taste (I used an extra 1/8 teaspoon)
3 tablespoons peanut oil

Heat the oven to 400 degrees. Spread the peanuts evenly over a cookie sheet and roast until they darken, about 10 minutes, rattling them around a bit halfway through to they toast evenly. (If you, like me, were unable to find raw peanuts, just toast them for a 5 minutes to deepen their flavor.)

Transfer the peanuts to a food processor and grind them for about 5 minutes. First they’ll become a paste and will cause any toddler in your midst to have a meltdown from the ruckus. Then they’ll become more of a paste and finally, they’ll liquefy. Scrape down the sides as needed.

Add the cocoa, sugar, salt and two tablespoons of the oil to the food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick.

Store in refrigerator up to a week in a covered container.