I was distracted as I was cooking and I ended up dumping the ground peanuts into the wok with the hot palm shortening instead of the onions and carrots.

At first, I thought of changing my dinner plans and making something with a peanut sauce, but then changed my mind, so scraped the whole lot into a bowl to deal with later, cleaned the pan, and went on with supper.

However, when I came back to the peanut mixture several hours later, the edges had congealed into a lovely smooth consistency that trumped any batch of homemade peanut butter I had ever made.

So, of course, I started experimenting and after a few batches, decided the recipe as I've typed it here is the way I like it best. It's slightly sweet, it's totally spreadable, and it's just the right amount of lip-smacking good.

So, for your homemade pantry staple of the day, today I give you Super Creamy Peanut Butter. If you tend to like the store-bought brands, this recipe is for you. You'll never miss the store-bought