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+ servings

Wok Fried Peanut Butter

Whip out the wok for sweet, salty, and toasty four-ingredient homemade fried (yes, I said fried) peanut butter. Sure, you can buy chunky, honey-roasted peanut butter, but we both know it tastes better when made fresh.
This recipe first appeared on altonbrown.com.
Wok fried peanuts cooling on a paper towel.
ACTIVE TIME: 10 minutes
TOTAL TIME: 55 minutes
Yield: 16 (2-tbsp) servings


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

Specialized Hardware

  • Wok
  • Food processor


  • Heat the oil in a wok or large pan over medium-high heat until shimmering, about 5 minutes. Add the peanuts and stir-fry for 1 minute. Reduce heat to medium and continue cooking until the peanuts are golden brown, 10 to 15 minutes.
  • Remove the peanuts to a paper towel-lined half-sheet pan and immediately season with salt.
  • Cool peanuts completely, about 20 minutes, then transfer a third of the peanuts to a food processor and pulse until coarsely chopped, about 20 pulses. Remove the chopped peanuts from the food processor and set aside.
  • Add the remaining peanuts to the food processor along with the salt and honey. Process the peanuts for 5 minutes. Stop and scrape down the sides of the processor as needed.
  • Continue pureeing until the peanut butter is completely smooth. Add the chopped peanuts and pulse 3 to 4 times until well incorporated.
  • Store in an airtight container.