- 4
Ingredients
- 3 cups salted Spanish peanuts, skins on
- 6 Tbsp honey
- 5 Tbsp light brown sugar
- 2 1/2 tsp kosher salt
- 7 Tbsp peanut oil
- 5 Tbsp unsalted butter
Preparation
Step 1
Preheat the oven to 375F.
Shake peanuts onto a rimmed baking sheet, and place on the center rack of the oven. Roast 25 minutes. Ortate the pan 180 degrees, and roast another 25 minutes, checking occassionally. Peanuts should be dark brown when done. Remove from the oven, and let cool to room temperature. NOTE: if using pre-roasted peanuts, only roast in the oven for about 10 minutes.
Place peanuts in a food processor fitted with a steel chopping blade, and process on low until finely ground, about 30 seconds. Do not overblend; you want the peanut butter chunky, not grainy.
Dump ground nuts into a bowl of a stand mixer fitted with a paddle. Add honey, brown sugar, and salt and blend on low speed until thickened and well mixed, about 1 minute.
Add peanut oil and butter to the food processor, and blend on low until completely emulsified, about 10 seconds. Scrape oil and butter into peanut mixture, and mix on low until smooth and creamy.
Spoon peanut butter into a container with tight-fitting lid. Will keep at room temperature for up to 4 weeks.