| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | approximately 1 1/2 cups |
Ingredients
- 15 ounces shelled and skinned AB’s Roasted Peanuts, recipe follows
- 1 teaspoon kosher salt
- 1 1/2 teaspoons honey
- 1 1/2 tablespoons peanut oil
- 2 pounds in-shell raw peanuts (see Cook’s Note)
- 2 tablespoons peanut oil
- 1 to 2 tablespoons kosher salt
Instructions
- Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
- Preheat the oven to 350 degrees F.
- Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
- Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to “cook” and become crunchy as they cool.
- If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
Nutrition Facts
| Calories | 109 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 50 milligrams |
| Carbohydrates | 3 grams |
| Dietary Fiber | 2 grams |
| Protein | 5 grams |
| Sugar | 1 grams |
Reviews
This was spot on. i’ve made peanut butter many times before, so honestly i didn’t read the complete recipe. i just put everything in a food processor and let it rip, until it got to my desired consistency about 7 minutes. to those who say it’s a strain on your food processor, it probably is if you’re using a dull S-Blade. get it sharpened and see the difference.
I discovered that you can substitute pure vanilla extract for the honey! I use 2 c. unsalted roasted peanuts, 1 t. vanilla, and 1/2 t. sea salt. It is sooo delicious with sliced Fuji apples, which are the sweetest. No oil! No sweetener!
Are you sure your carb content is accurate? Every other recipe I have seen has it at least 9g. Even after subtracting the fiber the net carbs is usually 3-5g.
What serving size is the based on. Normally it’s 2 tbsp.
If this is accurate than it’s the best peanut butter recipe in the know universe.
If I knew for sure that this was accurate I would give you 10 stars.
If I knew for sure that this was accurate I would give you 10 stars.
Rustin
So I usually do research before doing a recipe but i wanted to get going and the recipe had 5 stars so I thought it’d be ok but boy was it terrible. I followed the roasting recipe given and i had a bad feeling about the time (30-35 min). When I went to turn halfway they looked a little overdone already so i took them out early. I still went through with it and painstakingly removed the skins of the peanuts (salad spinner sounds like a good idea but it was still a mess and still took a while). I did successfully end up with peanut butter but the flavor was not good because of the over-cooked peanuts and 1lb of pb went straight in the trash. If you are roasting your own, DO NOT roast for that long, maybe 10 min.
Your recipe is fantastic. Followed your recipe to the T. Except where I am, I don’t have a (1) baking oven or a (2) Food processor. With the result, I wok roasted the peanuts and ground them in a mixie and used regular refined oil, instead of peanut oil. My peanut butter is now a bit gummy and I don’t know what will modify it to spreading consistency – butter? I don’t know. Pls help.
Used roasted, salted honey peanuts bought from Caputo’s. Cuisinart food processor. Food processor option. Became creamy after 5 mins then added salt, honey per my taste. Canola oil added because after a while as the butter became dry and balled up. Continued to add a tsp of oil each time until dry became creamy again. I kept it in the fridge because there are no preservatives. Compared taste to the Jiffy I had in my pantry. Not even close – the homemade is superior in taste. Thank you Alton!
I use a ninja iq blender processor. .comes out creamy smooth but you definitely have to blend on high longer that it says. I just drizzled the peanut oil in while processing until it all combined. A little less oil than Alton suggested. Also I found the amount of salt to be too much. Next batch I’ll add less. Add your honey to taste. Great recipe and I love Alton Brown’s many suggestions on here. Never been disappointed.
I believe a food processor cuts the peanuts rather than crushing or mashing. I’ve tried this method and gotten a little better results by processing and processing and processing – not 1 – 2 minutes – more like 10 or 15 minutes. If one’s processor is prone to overheating then it has to be shut down and cooled in between periods of use, making it a 20 – 45 minute project. Even then, there’s still a little graininess in the peanut butter, which is only noticeable on the spoon, not when using it on toast or in a recipe. Still, my plan is to try grinding with a very fine wheel and see if that produces better results.
Salt is also an issue. I started with unsalted peanuts and added salt to taste, which helped avoid an overly salty butter. That said, the salt wasn’t incorporated very well even after 12 minutes of processing. Next time I’ll try melting some of the peanut butter with salt, then mixing it into the rest of the batch.
I used a Magic Bullet. I also used a potato masher. A little creativity goes a long way. Great recipe!
Doesn’t address issues we real people (not rating bots) are having. Food processors, questions unanswered. This recipe sucks because it doesn’t explain ANYTHING!!!! If Oil Content is an issue, then how do we extract said oil?