Ingredients
- 15 ounces shelled and skinned AB's roasted peanuts, recipe follows
- 1 teaspoon kosher salt
- 1 1/2 teaspoons honey
- 1 1/two tablespoons peanut oil
- Roasted Peanuts:
- 2 pounds in-covering raw peanuts*
- two tablespoons peanut oil
- one to two tablespoons kosher salt
Directions
Put the peanuts, salt and honey in to the bowl of the mixer. Process for one minute. Scrape lower the edges from the bowl. Put the lid back on and then process while gradually drizzling within the oil and process before the mixture is smooth, 1 1/2 to two minutes. Put the peanut butter within an airtight container and store within the refrigerator for approximately 2 several weeks.
Roasted Peanuts:
*Cooks note: If eating peanuts roasted away from the covering, use Virginia or Valencia peanuts. If utilizing roasted peanuts to create peanut butter, use Spanish peanuts as there is a greater oil content.
Preheat the oven to 350 levels F.
Rinse the peanuts under awesome water to get rid of excess dirt. Pat dry and put inside a large bowl and toss using the peanut oil and salt until well coated.
Put on 2 half sheet pans, ensuring to spread them out right into a single layer. Roast within the oven for 30 to 35 minutes, rotating the pans midway through cooking. When you take away the peanuts in the oven, allow them to awesome slightly before eating. They is constantly "prepare" and be crunchy because they awesome.
If using peanuts to create peanut butter, remove shells and discard. Take away the skin by rubbing the peanuts together with you held on the salad spinner, allowing the peanuts and skins to fall under the bowl. When the skin continues to be loosened coming from all the peanuts close the salad spinner and spin until all the skin continues to be separated in the peanuts.
Yield: Roughly 2 pounds roasted peanuts in covering
Recipe thanks to Alton Brown, 2007