Homemade Peanut Butter

Peanut butter is a staple in our house. Whether it’s chocolate peanut butter smoothies, Thai peanut sauce, or just a scoop right out of the jar, we go through a LOT of peanut butter. A lot of commercial made peanut butters include other ingredients like palm oil and sugar, which really aren’t needed and certainly not healthy. So, we decided to make our own and I was surprised by how easy it was. How did it take me so long to make it from scratch?! And, let’s be serious, “from scratch” is almost a joke here since all you do is throw peanuts into a food processor and let it do the work.

Why Make Homemade Peanut Butter?

Glad you asked! Here’s why I like making homemade peanut butter.

• Healthier: Free of preservatives, added sugars, or hydrogenated oils.
• Customizable: Control the salt and texture, or even experiment with add-ins like honey or cinnamon. The sky’s the limit!
• Cost-Effective: Making peanut butter at home can be more affordable than buying premium store brands.

Interested in doing it yourself? Look no further and start making peanut butter at home right now.

Ingredients

• 2 cups of dry roasted peanuts
  (Add 1/2 tsp of salt if using unsalted peanuts)

Note: You can use raw peanuts and roast them yourself for a fresh, nutty flavor. Alternatively, opt for dry-roasted peanuts for convenience. Just make sure the only ingredients listed are peanuts or peanuts, salt, and peanut oil—no unnecessary additives!

Equipment

• Food processor or a high-powered blender
• Spatula for scraping the sides

Step-by-Step Instructions

1. Prep Your Peanuts
   If you’re starting with raw peanuts, roast them in the oven at 350°F (175°C) for 15-20 minutes. Let them cool before proceeding.
2. Blend the Peanuts
   Place the peanuts in your food processor and start blending, scraping the sides every couple of minutes. The journey to smooth, creamy peanut butter is an interesting process—here’s what you’ll notice along the way:
   • After 1 minute: The peanuts will break down into a clumpy mixture
   • After 4 minutes: The oils will begin to release, and the mixture will start resembling a chunky peanut butter.
   • After 8 minutes: You’ll achieve ultra-smooth and creamy peanut butter! Tip – if you are interested in chunky peanut butter, now would be the time to add in some chopped peanuts. Pulse the food processor a few times and you’ll have chunky peanut butter.
3. Taste and Adjust
   Taste your peanut butter and add a pinch of salt if needed. Blend briefly to incorporate.
4. Store and Enjoy
   Transfer your homemade peanut butter to an airtight jar. Store it at room temperature for up to 1 month or in the fridge for up to 3 months.

Let me know if you’d like additional tips, like adding flavor variations or incorporating it into other recipes!

Print Recipe

Homemade Peanut Butter

So easy and without any of the bad stuff, you'll wonder why you've been buying it from the store for so long.

Total Time10 minutes mins

Ingredients

• 2 cups dry roasted peanuts
• 1/2 tsp salt

Instructions

• Add peanuts and salt to food processor. Blend on high, scraping the sides every couple of minutes. In about 8-10 minutes, enjoy creamy peanut butter!

Notes

For chunky peanut butter, follow the steps above until the peanut butter is done and looks very smooth and creamy. Then, add in chopped peanuts. It’s important to make the creamy peanut butter first so the texture is correct.

If you are using salted peanuts, eliminate the salt from the recipe.