Mamba (Spicy Haitian Peanut Butter)

1. 1

   Preheat the oven to 350u00b0 F. Pour the peanuts onto a sheet tray lined with parchment or a Silicone baking mat. Roast for 20 to 25 minutes, checking frequently toward the end to make sure they don't burn. Cool completely.

2. 2

   Add the peanuts to a colander and set over your lined sheet tray. Use your hand to stir, stir, stir-the skins should gradually fall through the holes-until the peanuts are naked. You might want to listen to some music or turn on the TV.

3. 3

   Plop the coconut oil into a small skillet over medium heat. When it's melted and hot, add the cayenne and smoked paprika and remove the pan from the heat. Swirl until fragrant-this will take a matter of seconds-then quickly pour into another dish to prevent burning.

4. 4

   Add the peanuts to a food processor and process for about a minute. At this point, the mixture should be crumbly and clumpy. Scrape down with a rubber spatula and mix around to redistribute. Add the chili oil, salt, and brown sugar. Continue to process for about a minute more until a smooth nut butter forms, scraping as needed.

5. 5

   Taste and adjust, adding more salt, sugar, and cayenne as you see fit. Transfer to a jar and store in the refrigerator for up to 1 month.

* Per serving · 4 servings · Values may vary.