original. I have to admit I was a little worried because as B was helping me shell the peanuts she mentioned to me that she had tried homemade peanut butter from Sunflower Farmers Market and it was horrible. She said it was very blah and was not sweet at all.Not to worry though, because mine turned out great (and just sweet enough). The only problem I had was that I didn't monitor my oven temp very well and while roasting the peanuts, some of them were a little over-roasted (you know, burnt). The burnt flavor carried over a little into the finished product. It's still good, but next time it will be better, and sans- burnt flavor. The only other downside I see is that storing in the refrigerator causes it to be a little harder to spread than normal PB.
Alton Brown's Homemade Peanut Butter
Recipe
- 15 Oz Shelled & Skinned AB's Roasted Peanuts (recipe below)
- 1 Tsp Kosher Salt
- 1 1/2 Tsp Honey
- 1 1/2 Tbs Peanut Oil
- Place the peanuts, salt and honey into the bowl of a food processor.
- Process for 1 minute.
- Scrape down the sides of the bowl and replace lid.
- Continue to process while slowly drizzling in the oil and process until smooth (1 1/2-2 minutes)
- Place peanut butter in an airtight container and store in the refrigerator for up to 2 months.
Ingredients
- 2 Lb In-Shell Raw Peanuts (Spanish work best for peanut butter, Virginia or Valencia are better for eating straight out of the shell)
- 2 Tbs Peanut Oil
- 1 to 2 Tbs Kosher Salt
- Preheat oven to 350 degrees F
- Rinse peanuts under cool water, pat dry and place in a large bown.
- Toss with peanut oil and salt until well coated.
- Place on 2 half sheet pans, spreading into single layer.
- Roast in oven for 30 to 35 minutes, rotating pans halfway through.
- Let them cool before eating because they will continue to "cook" and become crunchy as they cool.
- If using for peanut butter, remove shells and discard, then remove the skins by rubbing the peanuts together in your hands.
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