Cinnamon Raisin Peanut Butter

• 12 ounces peanut butter (see notes below)
• 14 teaspoon salt, to taste
• 2 teaspoons soft butter (or melted) or 2 teaspoons soft margarine (or melted)
• 3 tablespoons vegetable oil (plus more to achieve your preferred texture after cooling) or 3 tablespoons peanut oil (plus more to achieve your preferred texture after cooling)
• 13 cup palm sugar (I prefer the palm sugar) or 13 cup golden syrup (I prefer the palm sugar) or 13 cup honey, to taste (I prefer the palm sugar)
• 1 teaspoon ground cinnamon, to taste
• 12-34 cup raisins (I like currants) or 12-34 cup currants (I like currants)

1. Place the peanut butter, salt, butter, oil, and palm sugar in a large microwave-safe bowl (a large Pyrex measuring bowl works well) and microwave for 30 seconds to soften.
2. Remove from microwave, add the cinnamon, and stir well.
3. Add the raisins or currants (Ive found I prefer the smaller, less-sweet currants, myself), and stir well to combine it all.
4. Store in the refrigerator in a recycled peanut butter jar.
5. Enjoy!
6. :).
7. Note one: regarding the kind of peanut butter... Ive only used Skippy or Jif for this, because the texture works better for me for the mixture than old fashioned like Adams would, but its all a matter of preference and up to you.
8. If you use old fashioned, youll definitely have to adjust the amount of sweetening to your own tastes, and probably leave out the butter.
9. Also, I use all smooth or three-quarter smooth and the rest chunky; too many chunks get in the way.
10. Note two: 12 ounces of peanut butter is about 1 1/2 cups.

peanut butter, salt, butter, vegetable oil, palm sugar, ground cinnamon, raisins

Taken from www.food.com/recipe/cinnamon-raisin-peanut-butter-238619 (may not work)