HELL’S KITCHEN PEANUT BUTTER (adapted from Damn Good Food, 157 Recipes from Hell’s Kitchen by Mitch Omer and Ann Bauer)
- 3 cups salted Spanish peanuts, skin on
- 6 TBS honey
- 5 TBS light brown sugar
- 2 I/2 tsp kosher salt
- 7 TBS peanut oil
- 5 TBS unsalted butter, softened
Preheat oven to 375. Roast peanuts on baking sheet on the center rack of the oven.
Roast for approximately 10-15 minutes, stirring the peanuts every 5 minutes. When roasted to a chestnut color, remove from oven and cool to room temperature.
Place peanuts in a food processor and process on low until nuts are finely ground, about 30 seconds. Put ground nuts into bowl of a stand mixer fitted with the paddle attachment. Add honey, brown sugar, and salt. Mix on low speed until thickened and well mixed.
Add peanut oil and butter to the food processor. Pulse until completely emulsified. Add butter mixture to peanut mixture and mix on low until well mixed.
Spoon into air tight container. This will keep up to 4 weeks at room temperature. Some separation can be expected after settling; simply stir the separated oil back in before serving.