Mamba (Spicy Haitian Peanut Butter)

• 1 pound shelled raw peanuts
• 1 tablespoon plus 2 teaspoons coconut oil
• 2 teaspoons ground cayenne
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon kosher salt (I use Morton's)
• 2 tablespoons brown sugar

1. Preheat the oven to 350u0b0 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. 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. 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. 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. 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.

peanuts, coconut oil, ground cayenne, paprika, kosher salt, brown sugar

Taken from food52.com/recipes/73211-mamba-spicy-haitian-peanut-butter (may not work)