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The peanut butter is complex and rich from a deep roasting of the peanuts in the oven. Each bite was both sweet and salty and the texture was a cross between chunky and smooth. I enjoyed feeling of being in control of my peanut butter. I had all the power to create my perfect spread and I was very happy with the results. Process less for chunky, more for smooth texture. Like buying the expensive peanut butter without the guilt of spending your way into the poor house.
While I think you too will be very satisfied with this recipe, please feel free to be in control of your own peanut butter. No scary recalls, No chemicals, No preservatives.
Roasted Peanut Butter
12 ounces roasted, Spanish peanuts
1/2 – 1 teaspoon kosher salt or a good sea salt
1 tablespoon honey + 1 Tablespoon Vanilla Sugar
1/4 cup Peanut oil (a small pat of butter at the end makes the difference)
I recommend buying the peanuts raw so that you can control the amount of roasting. I like a deep golden color on the peanuts. Color equals flavor is what I always say. The end product will be full of flavor. I used Spanish Peanuts then rubbed off the papery skin after roasting. Make sure they are fresh. Virginia Peanuts are excellent for this.
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. Taste and adjust the flavor according to your preference. Place the peanut butter in an airtight container and store in the refrigerator. This will keep for up to two months.
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