Revisiting Alton Brown’s Homemade Peanut Butter

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.

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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!

I Hope You’re Following Alton Brown On The Internets

alton brown twitter

If you are up to date on Alton Brown’s many online offerings these days, digital high fives all around. If not, here’s a few places you can check him out and enjoy the Mr. Wizard Of Food when he’s not hosting Food Network shows.

First and foremost, Brown’s a pretty big deal on Twitter @AltonBrown. In addition to giving fans the occasional bit of cooking advice he also flipped the script on the social media system by posting photos of hand-written Post It notes with messages and drawings (see above). These are especially entertaining when he livetweets shows like Food Network Star air.

the Alton Browncast logo

Brown also started a podcast over on the Nerdist Network called The Alton Browncast. You can head over there to check out episodes, or download them via iTunes (my preferred method for procuring podcasts). The show has gone through a few different iterations since it debuted. It used to be broken up into segments where Brown would split time between answering listener questions and talking to celebrities of all kinds. I’m not all the way caught up right now, but for the most part, the show has focused mainly on the interviews, though from the looks of it the latest episode is all Q&A. It wasn’t much of a surprise, but Brown is a great interviewer, which is a skill he doesn’t necessarily show off in his other outlets, so it’s cool to hear him use those skills to chat up everyone from fellow Food Network stars and cooks to former Good Eats co-workers and clothiers. If you just want more Alton Brown in your life, this is a great way, though it won’t always be about food, which is fine in my book.

For more straight-up, Alton Brown cooking goodness, you’ve got to check out his YouTube Channel. He’s only posted 10 videos as I write this, but in each one he offers up the kind of great thinking that made Good Eats such a fun show to watch. One video shows him using an old egg carton to organize his mustards while the one above features a better way to hard cook eggs using an oven. I also got a kick out of the below video which has him cooking skirt streak directly on top of charcoal. I’ve never wanted a charcoal grill more in my life!

This is one I have to remind myself to check out every week or so, but each time I see something new on there, I see a new technique I want to use at some point in the near future.