Wok Fried Peanut Butter

Never buy store-bought peanut butter again with this easy recipe.

Yield: 16 ounces, approximately 2 cups


2 tablespoons peanut oil
1 pound peanuts, raw, shelled, skinned
1 teaspoon kosher salt
3 tablespoons honey, optional


1. Heat the oil in a wok or large pan over medium high heat until shimmering (time 5 minutes, 350 degrees F). Add the peanuts and stir-fry for one minute. Reduce the heat to medium and continue cooking until the peanuts are golden brown, 10 to 15 minutes.

2. Remove the peanuts to a paper towel lined half sheet pan and immediately season with salt.

3. Cool the peanuts completely (20 minutes), then transfer a third of the peanuts (one cup) to a food processor and pulse until coarsely chopped (20 pulses). Remove the chopped peanuts from the food processor and set aside.

4. Add the remaining peanuts to the food processor and add the salt and honey. Process the peanuts for 5 minutes. Stop and scrape down the sides of the processor as needed.

5. Continue pureeing until the peanut butter is completely smooth. Add the chopped peanuts and pulse 3 to 4 times until well incorporated.

6. Store in an airtight container.

Serving Size: 16, 2 tablespoon servings
Active Prep Time: 10 minutes
Inactive Prep Time: 20 minutes
Cook Time: 25 minutes

Video, text and images © Alton Brown, 2014


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  1. 3
    Wok This Way: Alton Brown’s Wok-Fried Peanut Butter | Monkeying Around The Kitchen

    […] 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. […]

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