Spicy Chili Crisp Peanut Butter

Spicy Chili Crisp Peanut Butter

Prep Time: 35 - 45 minutes

Cook Time: 1 h 25 minutes

Servings: 16 oz jar

Ingredients:

Sesame peanut butter

• 3 cups unsalted, unroasted peanuts
• 1 tbsp sesame oil
• 1 tsp salt

Garlic chili crisp

• 1 cup neutral oil
• 2 inch knob fresh ginger, finely diced
• 4 green onions, white parts only, thinly sliced
• 8 garlic cloves, thinly sliced
• 1 tsp sichuan peppercorns
• 1 cinnamon stick
• 1 star anise
• 1 bay leaf
• 2 cardamom pods
• 2 tbsp sesame seeds
• ¼ cup gochugaru
• 3 tbsp chili flakes
• 1 tbsp shiitake or porcini powder
• 1 tbsp salt
• 1 tbsp sugar
• ½ tsp msg (optional)

Directions:

1. SESAME PEANUT BUTTER: Preheat the oven to 325 F. Line a baking tray with parchment paper.
2. Spread the peanuts onto the tray and bake for 25-30 minutes, until fragrant and darkened in color. Set aside to cool slightly.
3. In a high-speed blender or food processor, add the peanuts along with the salt and sesame oil.
4. Blend starting on low, then increase the speed to medium, scraping down the sides as needed, until the mixture is smooth and runny. Set aside.
5. GARLIC CHILI CRISP: Prepare a metal strainer over a heat-safe bowl. In a small pot, add the neutral oil, ginger, green onion, and garlic cloves. Bring to a simmer over medium-low heat.
6. Continue simmering, stirring occasionally, until the garlic, green onion, and ginger is a light golden brown. Remove from the heat and pour over the strainer into the bowl. Dump the ginger, garlic, and green onion onto a paper towel-lined plate.
7. Pour the oil back into the small pot, then add the sichuan peppercorns, cinnamon stick, star anise, cardamom pods, and bay leaf. Heat over low for about 30 - 35 minutes, giving the oil time to infuse with the spices.
8. Remove from the heat and pour over the strainer into the bowl again. Discard the aromatics.
9. To another heat safe bowl, stir together the sesame seeds, gochugaru, chili flakes, shiitake powder, salt, sugar, and msg. Pour the hot oil over the chili flake mixture. Be careful as it might sizzle up.
10. Stir the crispy garlic, ginger, and green onions back into the chili oil, and allow to cool completely.
11. ASSEMBLE THE PEANUT BUTTER: In a sealable jar, spoon in a few scoops of peanut butter. Add a large tbsp of chili oil, then top with another layer of peanut butter.
12. Repeat the process until you reach the top. Allow to cool completely before sealing and storing in the fridge.