Recipe: Make Mitch Omer’s World-Famous Peanut Butter


Mitch Omer, owner of Minnesota’s two Hell’s Kitchen restaurants, has something of a potty mouth. His book, Damn Good Food: 157 Recipes from Hell’s Kitchen, is filled with delicious profanities and rude recipes for dishes from his acclaimed restaurants. He shares his recipe for his World-Famous Peanut Butter, which is not only perfect for big holiday breakfasts, but also can be used in a number of peanut-buttery desserts.

“This recipe goes back to my childhood, when one of my favorite sandwiches was peanut butter and honey,” writes Omer. “With the peanut butter most of the flavor is in the roast; too light and it has no flavor at all, too dark and it tastes acrid.”

Mitch’s World-Famous Peanut Butter

Yield: 4 cups

3 cups salted Spanish peanuts, skins on
6 tbsp honey
5 tbsp light brown sugar
2 1/2 tsp kosher salt
7 tbsp peanut oil
5 tbsp unsalted butter

Shake peanuts onto a rimmed baking sheet, and place on the center rack of an oven heated to 375 degrees F. Roast the peanuts 25 minutes, then rotate the pan 180 degrees, and roast another 25 minutes, checking occasionally. Peanuts should be dark brown when done. (Quoth Omer: “If they look like espresso coffee beans, well, you fucked up. Start over.”) Remove from the oven, and let cool to room temperature.

Place peanuts in a food processor fitted with a steel chopping blade, and process on low until finely ground, about 30 seconds. Do not overblend; you want the peanut butter chunky, not grainy. Dump ground nuts into the bowl of a stand mixer fitted with a paddle. Add honey, brown sugar, and salt, and blend on low speed until thickened and well mixed, about one minute.

Add peanut oil and butter to the food processor, and blend on low until completely emulsified, about 11 seconds. Scrape oil and butter into peanut mixture, and mix on low until smooth and creamy. Spoon peanut butter into a container with a tight-fitting lid. Will keep at room temperature for up to 4 weeks. After setting for a while, some of the oil may rise to the surface; simply mix this back in before serving.


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