Not long ago I tried making Alton Brown’s recipe for homemade chunky peanut butter in the wok. The big problem I had making it that way was getting a lot of burnt nuts thanks to the circular shape of the wok. I made more the other week and decided to use a high-sided pan and I was able to get a much more even brown on them.

This time around I also added a bit more peanut oil during the food processor portion of the procedure and got a peanut butter that’s still super thick and chunky, but spreads a bit better. I don’t eat it nearly as much as my wife who has it on an English muffin just about every day, but I like the flavor this time around a lot better without those overly-roasted notes.

Oh, one other thing I changed this time around was that I cracked the peanuts out of the shells while watching TV the night before. I was feeling a little restless, but not very energized, so this was the perfect mindless thing to do while sitting on the couch.