Wok This Way: Alton Brown’s Wok-Fried Peanut Butter

Just last week I wrote about how much I enjoy Alton Brown’s various online outlets for food information. One of his most recent YouTube videos really captured my imagination and it was about making your own thick, chunky peanut butter using a wok. I watched it from beginning to end, even though he spoke with a mouthful of his own product through the whole thing which is like nails on a chalk board for me and soon enough tracked down the written recipe over on Brown’s website.

This is a wildly simple recipe that can take a lot of time if you wind up getting peanuts in the shell like I did. No kidding, it probably took me about an hour to get a full pound of shelled peanuts. I would have gone with the non-bagged kind, but that’s all my grocery store had, so I just dove in and got them done in two different sessions. My hands were pretty beat up by the end, but not too bad.

With that done — or if you get shelled peanuts right off the bat — you’re good to go with the actual cooking process. Heat the wok, toss in the peanut oil and then get the peanuts in the pan. I wish I had stirred them more than I did because I wound up getting some pretty burnt nuts in the process. I did my best to pull the worst ones out, but the final product does have a hint of that burned flavor depending on the bite.

After the salting and cooling process, you toss 1/3 in the food processor and remove. The rest go in processor with some honey and salt and get, well, processed for much longer. The resulting butter was quite thick and got even more so when the first third was added back in.

When Brown says in the video that this is chunky PB, he’s not kidding. This stuff has an almost doughlike consistency. When I first saw that I was worried that it might not spread very well, but my wife and daughter, who eat most of the peanut butter in our house, don’t seem to mind and have enjoyed it pretty much every day since. I use it when I make my morning smoothies, and really enjoy the nutty, salty component it adds.

I also really enjoy being able to make something else that sits in our pantry or refrigerator. Peanut butter might actually be one of my favorites because you don’t need to acquire a lot of materials to make it (like stock, say, or tomato pulp) and it doesn’t go bad really quickly like mayo or vinaigrettes. Now I just gotta find a place that sells shelled peanuts that aren’t too expensive!

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