Not to worry though, because mine turned out great (and just sweet enough). The only problem I had was that I didn't monitor my oven temp very well and while roasting the peanuts, some of them were a little over-roasted (you know, burnt). The burnt flavor carried over a little into the finished product. It's still good, but next time it will be better, and sans- burnt flavor. The only other downside I see is that storing in the refrigerator causes it to be a little harder to spread than normal PB.
Alton Brown's Homemade Peanut Butter
- 15 Oz Shelled & Skinned AB's Roasted Peanuts (recipe below)
- 1 Tsp Kosher Salt
- 1 1/2 Tsp Honey
- 1 1/2 Tbs Peanut Oil
- Place the peanuts, salt and honey into the bowl of a food processor.
- Process for 1 minute.
- Scrape down the sides of the bowl and replace lid.
- Continue to process while slowly drizzling in the oil and process until smooth (1 1/2-2 minutes)
- Place peanut butter in an airtight container and store in the refrigerator for up to 2 months.
- 2 Lb In-Shell Raw Peanuts (Spanish work best for peanut butter, Virginia or Valencia are better for eating straight out of the shell)
- 2 Tbs Peanut Oil
- 1 to 2 Tbs Kosher Salt
- Preheat oven to 350 degrees F
- Rinse peanuts under cool water, pat dry and place in a large bown.
- Toss with peanut oil and salt until well coated.
- Place on 2 half sheet pans, spreading into single layer.
- Roast in oven for 30 to 35 minutes, rotating pans halfway through.
- Let them cool before eating because they will continue to "cook" and become crunchy as they cool.
- If using for peanut butter, remove shells and discard, then remove the skins by rubbing the peanuts together in your hands.