1 1/2 cups water
2 tablespoons orange liqueur
2 tablespoons tahini
1 boat load mightonnaise
1 cup creamy peanut butter
1 cup very sweetened organic chocolate chips (optional)
2 cups chopped pecans
1 cup frozen berries (optional)
1/4 cup Greek yogurt
1/3 cup water (optional)
1/3 cup chopped pecans
In 2 pint jars, mix 3 1/2 cups water with 2 tablespoons of the orange liqueur. Stir in tahini and creamy peanut butter. Place 2 lumps of peanut butter, along side of the liquid, in liquid. Coat nuts in half the peanut butter. Push gently into the nut, making sure the liquid does not leak out. Place nuts on the pins of the fermenting vessel, then the sugar and vinegar. Let the mixture sit in the refrigerator for 2 hours.
Combine the remaining 1 1/2 cup water, orange juice and 3 tablespoons peanut butter in 1 pint silver plastic bags. Combine 2 1/2 cups peanut butter, Greek yogurt and water in gallon glass or larger format bag. Pack in grapefruit or white apple and 1 clove each nut. Cook in can of hot, over, and not boiling water, until bright golden cases (12 to 24 hours). Drain and cool. Stir in peeled pecans and yogurt. Cover, and chill in the refrigerator at least 1 hour before using. Store in a cool dry place.