Homemade Peanut Butter

Once you make peanut butter at home, it will be very difficult to get excited about storebought peanut butter ever again.

Not that eating peanut butter of any kind would ever be a chore because I love it so, but homemade peanut butter is a delicacy. And a nearly effortless delicacy at that.

Homemade Peanut Butter - A bag of peanuts and 5 minutes is all you need to make your own PB! Once you try homemade, you'll never be satisfied with storebought!

It’s akin to savoring a piece of high-end dark chocolate that’s rich and pure, uncomplicated by fillers, additives, or ingredients that have no place being in chocolate; and then grabbing a milk chocolate bar in the checkout line at the grocery store, which is likely a combination of tasteless, grainy, and waxy.

Apples and oranges. Store-bought peanut butter versus homemade.

Homemade Peanut Butter - A bag of peanuts and 5 minutes is all you need to make your own PB! Once you try homemade, you'll never be satisfied with storebought!

Once you have something amazing, it’s hard to get excited about any less than.

That’s this peanut butter.

Homemade Peanut Butter - A bag of peanuts and 5 minutes is all you need to make your own PB! Once you try homemade, you'll never be satisfied with storebought!

Sure, all peanut butter is good, and some is better than others, but this is in its own league.

It’s similar in taste to store-bought varieties of “natural” peanut butter. It tastes like real peanuts and nothing else.

Homemade Peanut Butter - A bag of peanuts and 5 minutes is all you need to make your own PB! Once you try homemade, you'll never be satisfied with storebought!

At room temperature, it’s similar in consistency to a stir-free natural peanut butter, thicker than almond butter, but thinner than conventional Jif or Skippy.

I store my homemade peanut butter in an airtight container in the refrigerator and although I could keep it at room temperature, I’m sure it will keep longer being refrigerated and I prefer my peanut butter on the thicker side. Storing it in the fridge helps it to stay thicker and less runny, especially since my house is warmer now during the summer.

Honestly, there’s not that much to store. Every time I open the fridge, I see the jar staring at me.

And it calls my name.

Homemade Peanut Butter - A bag of peanuts and 5 minutes is all you need to make your own PB! Once you try homemade, you'll never be satisfied with storebought!

Interestingly, my peanut butter has turned out to be “stir-free”.

It has not separated into oil and a solid mass, which is something I detest about natural peanut butters; the oil slick on top and that stubborn dry blob on the bottom that never really wants to re-accept the oil.

Homemade Peanut Butter - A bag of peanuts and 5 minutes is all you need to make your own PB! Once you try homemade, you'll never be satisfied with storebought!

Find a food processor and a spoon.

This is crazy good.

Homemade Peanut Butter - A bag of peanuts and 5 minutes is all you need to make your own PB! Once you try homemade, you'll never be satisfied with storebought!

The whole process takes less than 5 minutes.

Here’s a step-by-step breakdown (a literal breakdown)

Homemade Peanut Butter - A bag of peanuts and 5 minutes is all you need to make your own PB! Once you try homemade, you'll never be satisfied with storebought!

16 ounce bag or jar of peanuts (use honey roasted, plain, salted, unsalted, or try a jar of mixed nuts)

Add peanuts to the canister of the food processor

No oil, no salt, just peanuts

Turn it on and watch it go


There peanuts go through various stages in the approximately five minutes it takes to go from peanuts to peanut butter:

crushed peanuts

crushed into a fine powder

a paste

a thicker paste

and a big peanut butter “dough ball” will form

And then the big ball will magically break down

And turn into a gritty peanut butter

Keep processing and the peanut butter will get smoother, creamier, and thin out

No oil was ever added at any point during processing – just the natural oils from the peanuts are being released

Keep processing until you’re certain the peanut butter is smooth enough for your liking, another minute or so

I like my peanut butter very smooth, like buttah

The peanut butter is a little on the thinner and runnier side immediately post-processing because it’s warmed from the motor – similar in thickness to store-bought almond butter

After refrigeration, it thickens up a bit

As suggested in the recipe section, flavor your peanut butter with anything you want from vanilla or coffee extract

To cinnamon or pumpkin pie spice or cocoa powder

To spicy or savory, which is great for 2-minute peanut sauce (vegan, GF)

Or add some adult-version flavorings

This is your peanut butter. Get creative.

No, wait, this is my peanut butter.

And I’m not sharing.

Homemade Peanut Butter - A bag of peanuts and 5 minutes is all you need to make your own PB! Once you try homemade, you'll never be satisfied with storebought!

Homemade Peanut Butter - A bag of peanuts and 5 minutes is all you need to make your own PB! Once you try homemade, you'll never be satisfied with storebought!

Print Print Recipe

Homemade Peanut Butter

Once you try homemade peanut butter, you'll never want store-bought again. It comes together in mere minutes in a food processor and is better than any peanut butter you've ever tried before. Try it and you'll be hooked! Recipe is naturally gluten-free. Swap honey roasted peanuts for plain roasted peanuts to keep vegan.

Yield: Makes about 1 1/2 cups creamy peanut butter

Total Time: 5 minutes


16 ounces honey roasted peanuts


Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary.

The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big "dough ball", and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 more minute, making sure the peanut butter is as smooth as desired.

If it wasn't for taking pictures, in my food processor, it takes about 4 minutes and I did not need to scrape down the sides; there was very little splatter.

Store the peanut butter at room temperature where it will keep for at least 2 weeks, or store in an airtight container or jar in the refrigerator, where it keeps for many weeks, and I've stored it for months. As with any food that has no preservatives, use common sense.

Substitutions and Flavoring Suggestions

Substitute dry roasted, salted, or unsalted peanuts, mixed nuts, seasoned, or spicy nuts; I do not suggest raw nuts because they don't have enough flavor depth for me but theoretically they will "work", just a matter of taste preference.

Salt, to taste (I added none)

Peanut oil, canola oil, and I have also seen olive oil suggested, optional and only if necessary (I added none and although the paste is thick in the early to mid stages of blending causing one to ponder if oil is necessary, once you get past that stage, you'll be glad to have not added oil because the finished peanut butter is already on the thinner side and the robust peanut flavor is not diluted by oil)

Seasonings or flavorings to try and add in the final moments of processing and process until incorporated: cinnamon, pumpkin pie spice, nutmeg, cardamom, brown sugar, vanilla extract, coffee extract, specialty oils and extracts from LorAnn, a pinch of cayenne or chili powder or savory spices, cocoa powder, chocolate/white chocolate/butterscotch/peanut butter chips and just pulse to incorporate; a handful of peanuts just pulsed to incorporate at the very end of processing to create a chunky-textured peanut butter. Add egg-less cookie dough chunks, dried fruits like raisins or dates; a splash of Baileys Irish Cream, Kahlua, Frangelico, Chambord, Godiva Liqueur; have fun with it.

If you're unsure how a flavoring will turn out, I suggest removing half the peanut butter or two-thirds of it, placing it in another container, and flavor a smaller portion, to taste, before flavoring the entire batch with one particular seasoning or flavor. Or get two or three flavors from one recipe based on how inspired you are.

Make sure to also check out

Honey Roasted Butterscotch White Chocolate Peanut Butter (GF)

Homemade Cookie Butter Peanut Butter (vegan, GF)

Homemade Chocolate Peanut Butter (vegan, GF)

Related Recipes

Homemade Chocolate Peanut Butter – (vegan, GF) –  Easy and make in 10 minutes. NO added sugar or oil. Very chocolaty & great for curing bad days!

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

Homemade Cookie Butter Peanut Butter (vegan, GF options) – A homemade spin on Cookie Butter or Biscoff Spread, made by blending peanuts with gingersnap cookies and cinnamon, which gives the spread a slightly gritty texture, similar to storebought

Homemade Cookie Butter Peanut Butter @Averie Sunshine {Averie Cooks}

Chocolate Coconut Cashew Butter (vegan, GF)

Peanut Noodles with Mixed Vegetables and Peanut Sauce (vegan, GF, soy-free) – The peanut sauce comes together in two minutes and the whole thing is a 5 minute meal

Here are 35 Recipes for National Peanut Day that all use peanut butter

Here are approximately 50 Peanut Butter recipes I’ve made and posted about over the years

Here are 20 peanut butter recipes for National Peanut Butter Day

Here’s an Peanut Butter Brand Comparison

I wrote a cookbook about peanut butter, 100 recipes that all contain peanut butter – My Cookbook: Peanut Butter Comfort

Included are 25+ recipes for homemade peanut butter variations

Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America's Favorite Spread

Thanks to everyone who’s told me you’ve preordeded the book!

Have you ever made your own nut butter?

Recipe links welcome and I would love to hear your method and results.

Do you have a favorite peanut butter?

I love peanut butter in all ways, shapes, and sizes. I especially like honey-roasted peanut butter because it’s naturally sweeter. For baking and cooking, I typically use Jif Creamy. For baking, especially cookies, I plan to stick with store-bought peanut butter  because cookies are temperamental. Given that homemade peanut butter is thinner than store-bought, and because I don’t like flat cookies, I use the conventional.

For bars or other desserts that call for peanut butter with a recipe, sure, homemade would be lovely but honestly, the taste is going to be masked from a combination of butter, sugar, flour, eggs, and then it’s baked, which is the main reason I bake with whatever peanut butter is on sale. I save the fancy peanut butters for when I can really focus on every pure, unadulterated, peanut butter bite and not “waste” a high end peanut butter inside a recipe.


  1. I just made this and it’s really very yummy…thanks for sharing!

  2. I just made this and it’s super yummy…thanks for sharing!

  3. I made the PB today for the first time and it’s amazing! Will you email me, I have a few questions for you! :)

  4. I was looking for homemade PB with refined sugar and this is it. Can’t wait to make it! Thanks.

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  6. This tutorial was so helpful with my latest recipe! Now…if only I could get my hands on a food processor that I didn’t have to hold the button down for the entire 10 minutes!

  7. I just made my first homemade peanut butter and I nearly pass out with pleasure.

    Many many thanks from Spain!! :)

  8. Oh my goodness!! I wasbjust introduced to your recipe/site from a friend of mine on Pinetrest. And yum!! Is all that comes to mind. I love PB, by the spoonfull, in my quina and my oatmeal , not to mention PB cookies :).
    Will be giving this a try , asap.

  9. How much does the homemade compare to the store bought in price? Is it cheaper to make your own? Also would using honey roasted peanuts make it sweet lik jify, or do u need to add sugar?

    • honey roasted peanuts sweeten it slightly, it’s not as sweet as storebought honey roasted peanuts

      I buy my nuts at Tjs and ounce for ounce, it comes out about the same as buying storebought Jif, cheaper than buying storebought “higher end” and/or natural PBs.

  10. That is a fantastic idea, I just love it! Thank you for sharing Averie!

  11. I’ve just received my first ever food processor as an early birthday present, and I will definitely have to break it in with homemade peanut butter. I’ll let you know if anything goes wrong for a first-time user, i.e. I end up eating the entire jar-ful of PB in one sitting and my pants no longer fit and I have to wear my curtains to work because I can’t afford new jeans. Cookie butter next (you’ve really got me on that bandwagon)–thanks so much for this simple (and divine) recipe!

  12. To keep your natural, store-bought PB from separating, store it upside down. We cannot figure out why this works but it does!

    I will be making this version ASAP!!

  13. You do realize that the ingredients for Trader Joe’s Honey Roasted Peanuts are – Peanuts, Sugar, Honey, Vegetable Oil (peanut and/or sunflower seed), Salt, Modified Food Starch (potato), Maltodextrin (corn), Xanthan Gum. So, there is oil, sugar and other products, right? I personally would rather add my own and know how much is being added.

    • Right – I happened to use honey roasted peanuts from the store (rather than making my own) but one could use any sort of peanut she wishes, plain, dry roasted, unsalted, homemade honey roasted peanuts, peanuts covered in Cajun seasoning, or whatever floats her boat to make PB with. I just happen to like honey roasted peanuts and honey roasted peanut butter and don’t feel the need to roast and make my own peanuts AND then make my own peanut butter. There are limits :)

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  15. I can’t believe that’s all there is to it! I cannot wait to do this! I don’t have a food processor (I will have to borrow one). I am sure my regular mixer won’t do it. Thank you so much for sharing this. Now, I don’t have to worry about all of the extra yucky stuff!

  16. Averie,

    Thank you for sharing this simple recipe. Your photos were great and my peanut butter looked just like you said during each stage. I separated my batch and added a little chambord liqueur and WOW! I’m now spoiled and no more grinding my own at the store anymore.

    I’m thinking about making a jar of peanut butter and jelly like the Goobers brand. That just sounds like too much fun and makes quick picnics or trips on the road fast and easy. Spoon and a jar. :-)


  17. I just made this tonight and I will make it again and again! I never realized how easy it was to make peanut butter and I wonder why I ever had store bought!!! No added chemicals, cheap, easy….wow! Thank you so much for posting this!!! I’ll never buy peanut butter again!!!

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  19. I love Trader Joes honey roasted peanuts. I will definitely try this when we run out of our peanut butter.

  20. I’ve been loving making this!! I’ve made it several times and it’s a hit with my family! One question, though, (I’ve tried to sort through the comments to see if my question has already been asked and I don’t see it) how do you/would you incorporate honey? I don’t want to use honey roasted peanuts, but every time I add honey at any point in the process, it completely changes the consistency. Thoughts?

    • I would add it at the very end after you’re done processing it. Take a half-cup out or smaller amount out of the machine and put it in a bowl and add honey, to taste, and stir. See how that works and what kind of consistency you end up with and that way you’ve only trialed a small amount, not a huge one. LMK what you end up doing & how things pan out!

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  22. This sounds wonderful!! I can’t believe it’s that easy, and I can’t wait to try it!

  23. So I just made my first batch of homemade peanut butter. I love peanuts, peanut butter, and anything remotely related to them. I had a bit of a flop this time. I used about 1/2 a jar of honey roasted nuts – I didn’t wan’t to ruin the whole jar if I didn’t like it! I loved the pictures to help me see each step through the way. I got to the yummy, creamy, dreamy part and decided it was time to add my seasonings. There’s nothing I love more than honey and peanut butter so why not combine them BEFORE I eat it? It’d be a lot less messy for sure! Anyway, apparently the honey did something ugly to the lovely mess in my food processor. As I mixed in the honey, it seemed to dry out and end up much more like the “sticky ball” stage. No matter how much more I mixed it, it just would not “cream” again. It tasted good and was smooth but just not creamy. It’s a crumbly lump. I tossed it in a jar and will use it up but I’m not sure what happened. Any ideas?

    • Honey is hard to work with for this exact reason – it’s sticky, tacky, and gloms everything up, to be blunt. I find that honey is best stirred in by hand, at the very, very end. Fill a jar with PB half way up, add a little bit of honey, stir. See how far you can take that before it gloms up on you. Otherwise, just make a layer of PB and a layer of honey on whatever you’re eating, old school. Or just use honey roasted peanuts to start with, which is what I do and why I don’t bother with real honey due to exactly what you describe. Keep me posted on future trials…

  24. I thought I’d let you know the peanut butter doesn’t hear up from the engine in the processor it’s actuall cause by the molecules in the peanuts rubbing against each other while spinning so it causes a friction heat.

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  27. I can’t wait to try this!! If my family likes crunchy peanut butter when would be a good time to add some peanut chunks? Thanks :)

    • Process it fully and once it’s smooth, take about 1 cup peanuts, give or take, and just pulse to incorporate. Use more or less depending on how many chunks you want and how thick you want it…just play around with that AFTER you get to the smooth consistency is my advice.

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  29. Thanks for sharing! I can’t wait to try it!

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  32. I tried this, and I do not recommend it with a smaller food processor. For the past several days I have been attempting to turn a small batch of peanuts into anything resembling the beautiful pictures on this blog, 5 minutes at a time, because anything longer makes me fear the thing will just burn out. For all the wear and tear I’m putting on the blades and the motor, the peanut butter does not seem willing to go past a crumbly “dough ball” stage. This resembles the crushed peanuts one would find on pad thai.

    I guess I will have to purchase my peanut butter already made, for the time being. :(

    • There’s the Ninja brand of food proc that I’ve been told is available at Walmart for in the $50 range or any $99 food proc will do the job. I know it sounds like a lot $$ but you will get your money’s worth with other things, too! Or check ebay, craigslist or your local thrift store…you may find one for $5 bucks! I see them all the time in San Diego for dirt cheap on CL!

    • I have the $99 ninja one and it’s NOT working!!!

    • The problem with mine is it’s getting so impacted on the bottom, and going up on the sides. And the blades are too far away from the shreds of peanuts. and all it’s doing is heating the bottom and flinging the blades around going no where.. I keep pushing it all down, and even took it out and put in a bowl and broke it up… added Olive Oil… got no where. Now the question is, WHAT do i do with 20 oz of mashed peanuts???!!!

    • I just posted 35 recipes using peanuts or peanut butter!

      Sorry you are having issues with your food processor!

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  34. Like many other comments, I also cannot believe I haven’t done this before. So easy to do. My tiny food processor smelled like it was about to burn out. I only needed to do it for 2 minutes anyway and it was good. I like a little crunch to mine anyway. I immediately made a PB&J sandwich. Thanks :)

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  36. Thanks for posting this. It never occurred to me that making peanut butter would be so easy…delicious too!

  37. Thanks for the recipe!! Sending some love from pinterest :)

  38. I’ve made my own pb and almond butter often and LOVE it! so much better than what I buy, but it’s more expensive! the honey peanuts sound really yummy!

  39. That looks so nice and creamy! I’ve always used plain unsalted peanuts for my homemade pb, but I like your idea way better. Next time I am going to use honey roasted peanuts.

  40. Your pictures blew my mind, and it seems so good-to-be-true easy! Is it really?? I bought a 4oz pack just to try it out… if it works I’ll make me a big jar!! Question, this peanuts I bought are plain, no shells and no salt added. Will that work by itself or should I add just a bit of salt?
    Thanks in advance!

  41. could you preserve the PB longer in jars sealed with a vacuem sealer? ready to do this I anned for the first time this year and have 165 jars so far.

    • I am really not familiar with vacuum sealers so I really don’t know what to say. It’s so easy to make fresh, as in 5 minutes, I never worry about making more than 1-2 weeks worth at one time.

  42. I have not returned due to the strict payment required.I would only be able to pay monthly oe bi-weekly not weekly as I need a lot of work done. However I do like the staff and Dr. Bella.


  44. Okay first this looks AMAZING!!! I cannot wait to try.

    2nd I have two questions and I’m sorry if this was answered in the comments above but I got tired of reading them all!
    1 – have you tried using this PB in baking recipes — i.e. PB cookies? Those are my absolute favorite and I really don’t make them very often, but oh boy with homemade PB I just might take that up :)
    2 – I actually LOVE LOVE LOVE crunchy peanut butters — after a run I often have a couple tablespoons of crunchy PB smeared on sliced banana or apples. My thought was that I would make, as directed and then add in more peanuts at the mix in stage just to crunch them up a bit…thoughts? I know you said you love it smooth…but I’m all about textures and LOVE crunchy and smooth for different reasons and I keep stock of both in my house at all times!! :)

    • 1. see this post http://www.loveveggiesandyoga.com/2012/08/peanut-butter-comparison.html it covers in depth why I don’t bake with homemade PB. From the taste being masked to in some recipes good ole hydrogenated oils are necessary for structure/stability, i.e. flourless PB cookies I find are much more solid and just better all the way around with a Skippy or a Jif type PB. I use homemade for eating straight up. Read that post. Very explicit.

      2. Make as directed and then in the final 30 secs, add a handful of peanuts and just pulse. Once you get at it, you’ll see it’s very easy to leave it with texture; not as easy to get it smooth. So if you like texture, you’ve got it easy!

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  46. Averie I just loved your blog. I’m brazilian and lactose intolerant, I have a blog with recipes about it.
    I hope you don’t mind but I’m using your recipe and pictures for the peanut butter.
    All linked to here, of course!!!
    keep up with your amazing work.
    love, Flavia.

  47. Hi Averie, I just found your lovely site from Hoosier Homemade. I can’t wait to try this peanut butter, and I think the pumpkins spice, this time of year would be great. Could you tell me what kind and where you got, that cute jar, your peanut butter is in? Thanks, I”ll be visiting again, Marie (Windsor, Ontario Canada)

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