Hell's Kitchen, the Minneapolis restaurant, offers an unforgettable peanut butter, with coarsely chopped peanuts and a big bump in flavor from brown sugar and honey.
With peanut prices going through the roof, now's the time to stock up for lunches later.
Want to make your own? A clue: The flavor depends on the roasting. Hell's Kitchen offers a how-to video posted on YouTube at tinyurl.com/3jn9jou. Their recipe is in "Damn Good Food," by Mitch Omer, owner, which is also sold at the restaurant.
HELL'S KITCHEN PEANUT BUTTER
Makes about 1 cup.
- 3 c. salted nuts (Spanish peanuts, skin on or cashews)
- 5 tbsp. honey
- 4 tbsp. light brown sugar
- 2 1/2 tsp. kosher salt
- 7 tbsp. peanut oil
- 5 tbsp. unsalted butter
Preheat oven to 300 degrees. Place nuts onto a rimmed baking sheet, and place on the center rack of oven. Roast 10 minutes. Rotate the pan 180 degrees, and roast another 10 minutes or so until peanuts are dark brown. Remove from oven, and bring to room temperature.
Place peanuts in food processor with a steel chopping blade, and process on low until finely ground, about 30 seconds. Do not overblend; you want peanut butter to be chunky, not grainy.
Dump ground nuts into the bowl of a stand mixer fitted with a paddle. Add honey, brown sugar and salt. Blend on low speed until thickened, about 1 minute.
In a food processor, combine peanut oil and butter and blend on low until completely emulsified, about 11 seconds. Scrape oil and butter into the peanut mixture and mix on low until smoother and creamy. Place in container with tight-fitting lid and refrigerate. After setting awhile, some of oil may rise to the surface. Simply mix this back in before serving.