Place all the nuts onto a baking paper lined tray and into a cold oven set to 200°C. Roast for 10 minutes. I know they are already roasted, this extraroasting gives you the lovely colour and depth of flavour we are looking for intraditional peanut butter.
Meanwhile, create a sugar praline by placing the sugar into a dry frying panand onto a medium heat. Do not stir. Shake the sugar occasionally and thenas it starts to melt, a little more frequently so that the sugar melts equally.When it is all melted it should be a beautiful amber colour.
Scrape the melted sugar onto a Silpat mat. Let it set. It will not take more thana few seconds. Break it into pieces.
Place 400g of the hot peanuts into TM bowl with sugar praline and salt. Blend 30 sec/speed 8. Scrape down sides of bowl and lid.
Blend 30 sec/speed 7. Remove any peanut butter from the bowl that youwould like to have as smooth peanut butter.
Add remaining peanuts and blend 6 sec/speed 6. This is your crunchy peanut butter.
Store in airtight containers in the pantry.