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Smoky Roasted Peanut Butter

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10

Pecan

Mom’s PB&J just met its match. Traeger-roasted peanuts pack wood-fired flavor into your favorite spread.

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  • 2 Cup unsalted shelled peanuts

  • 3/4 Teaspoon kosher salt

  • 2 Teaspoon honey

  • 3 Teaspoon peanut or canola oil

  • 1

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F

  • 2

    Add the nuts to a baking pan. Roast nuts for 4 minutes, shake the pan, then roast another 3 to 5 minutes or until the nuts are lightly browned. Set aside and allow to cool.

    350 ˚F

    • 2 Cup unsalted shelled peanuts

  • 3

    To make crunchy peanut butter, add 1/3 cup of the roasted peanuts to a food processor. Pulse 6 to 8 times, or until the peanuts are chopped into small pieces. Transfer chopped peanuts to a bowl and reserve for later.
  • 4

    Add the roasted peanuts to a food processor. Process 1 minute then scrape sides of a bowl with a rubber spatula. Process another 2 to 3 minutes until the peanut butter is shiny and smooth.
  • 5

    Add your desired amount of salt and honey and process until combined. Check the consistency; if it seems too thick, add oil a teaspoon at a time, until desired consistency. For crunchy peanut butter,  stir in the reserved peanuts.

    • 3/4 Teaspoon kosher salt

    • 2 Teaspoon honey

    • 3 Teaspoon peanut or canola oil

  • 6

    To store, transfer the peanut butter to a food-safe container, cover, and refrigerator up to two months. If the peanut butter separates, use a spoon to stir it until it is well blended. For long term storage, freeze indefinitely. Enjoy!

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