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
Directions
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.
Roasted Peanuts:
- 2 pounds in-shell raw peanuts*
- 2 tablespoons peanut oil
- 1 to 2 tablespoons kosher salt
*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
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.
Yield: Approximately 2 pounds roasted peanuts in shell
Photo: Homemade Peanut Butter Recipe




















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 23 reviews
By myfood4thought
St. Louis mo
on January 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
well i couldnt get the peanut butter smooth. it was grainy. i think it was the lack of peanut oil i put in. but the peanut flavor was great!
By edwards5
on December 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fabulous! We made this with Virginia peanuts, but will also try the recipe with Spanish peanuts.
By teabow1
on November 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
There is no need to add additional oil when making peanut butter. Just let food processor keep running until it turns into peanut butter. The less oil the better for your health
Read all 23 reviews