Smoked peanut butter with ancho chili and honey
I've been making my own peanut butter for many years now. I was having a chat with a friend of mine in London (Linda Galloway of Daffodil Soup) about smoking and various ingredients that we like to cold smoke. The conversation came round to nuts and she mentioned making peanut butter with her smoked peanuts. My version has a slight sweetness with the honey and kick with ancho chili flakes which have a lovely deep flavour to complement the smokiness. I like to use either hickory or pecan wood when cold smoking the nuts. It's best to use nuts that have not been completely dry roasted as they won't work well when making peanut butter as they will be too dry.
500g lightly roasted unsalted peanuts, cold smoked over pecan or hickory wood dust for 4 hours
5g maldon sea salt flakes
10ml rapeseed oil
10ml honey
5g ancho chili flakes
After smoking the nuts, place in an airtight container for 48 hours to allow the smoke flavour to settle
Place the peanuts in a food processor and process until the nuts start to release their natural oils and form a smooth paste
Add the salt, honey and rapeseed oil and whizz quickly to combine
Lastly add the ancho chili flakes and pulse a few times to combine
Place the peanut butter in a sterilised jar or clean airtight container, it will keep for up to a month in the fridge
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