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

Wheeee!

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!

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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

Ingredients:

16 ounces honey roasted peanuts

Directions:

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.

   

494 Responses to “Homemade Peanut Butter”

  1. #
    201
    Jen D — November 23, 2013 at 5:08 pm

    While I agree that homemade peanut butter tastes fabulous, peanuts are expensive! Am I buying them in the wrong place? Where does everyone get theirs?

    Reply

    • Averie Sunshine replied: — November 23rd, 2013 at 7:43 pm

      I get 1 lb for 2.99 at Trader Joe’s.

      Reply

      • Jen D replied: — November 24th, 2013 at 6:06 am

        Ok thank you.

  2. #
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    ferou — December 1, 2013 at 12:44 pm

    bonjour
    je ne suis jamais réussi à rendre les cacahuètes(arachides) en pâte ou en purée crémeuse , ou est le problème ???? merci a l’avance

    Reply

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    Lara — December 9, 2013 at 7:45 pm

    Made the peanut butter today!! So yummy!! Sent my mom the link!! Thank you for this!! I honestly never thought it was that easy!! YAY!! Will be making cookie butter next!!!

    Reply

    • Averie Sunshine replied: — December 10th, 2013 at 5:13 pm

      Glad you love it and stay tuned, my post in 6 hrs is a seasonally-inspired PB flavor!

      Reply

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    Gayle Nichols — December 10, 2013 at 4:36 pm

    I thought it would be fun to make my own sunflower butter, so I gave it a whirl!! I added raw honey to sweeten it up a bit and oh my….was it ever yummy!! My kids love it on fresh made sally lunn bread :-)

    Reply

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    Zoran — December 21, 2013 at 9:20 pm

    MY mixer is not so quality. so after 2–3 min. starts to over heat. Is it possible to make peanut butter with mixer having brakes (to cool down) ?

    Reply

    • Averie Sunshine replied: — December 21st, 2013 at 10:51 pm

      Yes you can take breaks, it will just take longer overall but it’ll be fine, I’m sure.

      Reply

      • Zoran replied: — December 24th, 2013 at 3:49 am

        Dear Averie Sun , Thank You very much for taking your time to answer. you are doing amazing job, providing such an superb recipes to people , even for free ! :-) Bless You :-)

        • Averie Sunshine replied: — December 24th, 2013 at 7:10 am

          Glad you appreciate everything! Happy holidays!

  6. #
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    Ashley Brunhoff — January 5, 2014 at 11:53 am

    What is the shelf life for home made peanut butter?

    Reply

    • Averie Sunshine replied: — January 5th, 2014 at 12:09 pm

      Re-read the post/recipe. It’s discussed.

      Reply

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    Julie Kono — January 10, 2014 at 11:06 am

    I made my first nut butter today! I wasn’t even sure where to respond because I didn’t make peanut butter or any recipes available. I had been wanting to try cashews! After reading all your recipes, you encourage being creative, so I was. I just wanted to see how it works and test my new food processor. It was so awsome! The stages went exactly as you described and took exactly 5 minutes. The taste was interesting but I wanted something more . I had read where you said to only try add in with half the finished butter which was a great idea, one that I didn’t follow however :( I added about 7 spectuloos cookies, some vanilla and even a little almond extract. I know now why I am not a recipe developer and will gladly leave the task to you :) the process was so much fun and knowing what to expect by your super awsome step by step instructions made it a no brainer and it really is a magical process! My cashew spectuloos vanilla and almond extract butter was not a complete failure but rather a great success ! It may not have been the ooh and ahh butter that I was looking for but yet I feel so satisfied that I tried it and it worked and I did eat some on celery sticks and one of my dogs liked it and the other did not, my husband isn’t home to try it yet, but the experience was an A+, so thank you for taking the time to write this recipe out so perfectly step by step and thank you for encouraging your readers to be creative and giving such great add in ideas. ( my kids have all flown the coop, so my guinea pigs are now my husband and dogs lol)This is not my last butter! It was to much fun to stop here, so beware, you will be hearing from me again :) my next butter will be one of your recipes though!

    Reply

    • Julie Kono replied: — January 10th, 2014 at 11:46 am

      Just FYI, I noticed the more my CSVA butter sits and got to room temp instead of warm, it’s quite good! I keep going back with my handy spoon, Im just so excited! I can’t believe how fun and easy it is, sorry for writing a book, just so excited and had to share.

      Reply

    • Averie Sunshine replied: — January 10th, 2014 at 12:18 pm

      Thanks for trying it and making your first batch! That’s a great feeling! And yes, experimenting with flavors and new versions is so fun. Enjoy, Julie!

      Reply

  8. #
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    Sarah — January 27, 2014 at 6:20 am

    How long does the peanut butter last at room temperature? in the fridge? Thanks! Awesome!!!

    Reply

    • Averie Sunshine replied: — January 27th, 2014 at 12:57 pm

      Reread the post/recipe section, it’s discussed.

      Reply

  9. #
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    Kelsey — February 1, 2014 at 7:35 pm

    I will be making this tomorrow! I adoooore roasted peanut butter! I get gallons of it at Whole Foods and have never tried to make it at home. I will DEFINITELY try this out :) ! Thanks for the fun post!!

    Reply

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    Tricia — February 4, 2014 at 5:37 pm

    The first two times I made this, no problems…once with honey (which was harder in the fridge) and once with maple syrup. That was smoother in the fridge. This time, I did made it with maple syrup again. It’s very crumbly. It was smooth, but I kept it going, hoping it would be even smoother. But it suddenly turned crumbly, and no amount if mixing could make it smooth again. Any idea what happened? Just mixed too long? Thanks!

    Reply

    • Averie Sunshine replied: — February 4th, 2014 at 6:22 pm

      I really don’t know what happened. Anytime you start tinkering around and adding honey, maple, etc. things can happen at a molecular level with sugar/water and how things break down and change and I’m sure somewhere therein lies the culprit but from a layman’s perspective, I don’t know. I would stick to using the method you’ve have success with already!

      Reply

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    Cathryn — February 7, 2014 at 11:21 am

    I love homemade nut butters :) your pictures are excellent! I noticed that you say there is no salt or oil, but TJ,s nuts you have pictured already has salt and oil added, as well as sugar and honey. Just thought I would mention it, in case someone has trouble with theirs not coming out as gooey. I love that you gave a bazillion ideas of different ways to flavor/spice up your PB :) thanks for posting!

    Reply

  12. #
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    heather — February 17, 2014 at 4:59 am

    do you happen to know a calorie count on this? is it better than store bought peanut butter??

    Reply

    • Averie Sunshine replied: — February 17th, 2014 at 5:59 am

      It’s about equal but there’s nothing else in it besides…peanuts. No other fillers, additives, etc.

      Reply

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    Margarita — March 7, 2014 at 9:06 am

    Mine took longer to make because my food processor started to overheat, and it didn’t come out as smooth as the one in the photos – again, because the food processor was overheating so much I was afraid it would end up bursting up in flames, along with my first ever homemade peanut butter :-) But it tasted oh so good! Thanks for the wonderful recipe! I’m looking forward to trying the chocolate peanut butter as I am a sucker for all things chocolate.

    Reply

    • Averie Sunshine replied: — March 7th, 2014 at 2:17 pm

      Glad you loved it & plan to try the choc version next!

      Reply

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    debbie — March 22, 2014 at 3:23 pm

    Can I make almond butter using this same process?

    Reply

    • Averie Sunshine replied: — March 22nd, 2014 at 3:53 pm

      Yes, however almonds are much coarser and do take awhile longer to fully break down. Rather than maybe 5-8 minutes, a solid 10+ depending on your machine.

      Reply

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    Erin — April 7, 2014 at 10:47 am

    I tried to make peanut butter last night I got to the super thick stage and then stopped because my processor was making a loudish noise and I didn’t want to break my almost brand-new cuisinart processor…. should I throw it back in and just let it go or maybe try a hand blender?

    Reply

    • Averie Sunshine replied: — April 7th, 2014 at 12:24 pm

      I would put that Cuisinart to the test and keep going and if that baby craps out on you, I would BRING it RIGHT BACK to the store. Period. If it’s brand new and it can’t handle this, it’s not worth it’s salt, to be blunt. There are far cheaper food proc’s out there that CAN handle the job so I would test it, but that’s me personally. And yes, the process is loud so I don’t know if loud was bad-loud, or normal-loud. I would not at all use a hand blender. That’s a downgrade in power and wouldn’t be something I’d do.

      Reply

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    Tamara Shurling — April 12, 2014 at 6:31 pm

    I think I needed to process mine more it’s very thick, I added a little honey, I like mine sweet, and it still tastes good. It will be super yummy on my homemade bread! Thank you!

    Reply

    • Averie Sunshine replied: — April 12th, 2014 at 11:00 pm

      I’ll be honest, honey can make homemade PB turn REALLY thick, in a weird way. Like it’s…glue or something! So possibly that did make yours a bit thicker. I have better luck with agave (or even corn syrup…I know some people hate it, but for recipe testing purposes, I’ve tried it without issue) however honey can cause it to thicken up way too much sometimes. But glad you’re enjoying the PB!

      Reply

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    Niella — April 16, 2014 at 12:52 pm

    Hello,

    Is there a certain type of peanut that should be used? I read on another site that Virginia or Valencia peanuts are recommended.

    Reply

    • Averie Sunshine replied: — April 16th, 2014 at 2:21 pm

      I always use Trader Joe’s peanuts. They’re cheap and easy to access for me; use the same for you.

      Reply

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    Lucy — April 16, 2014 at 1:05 pm

    Made this a couple weeks ago. Worked great! So tasty and don’t have to stir it like store bought natural peanut butters. Love it. Thanks

    Reply

    • Averie Sunshine replied: — April 16th, 2014 at 2:20 pm

      YAY! Glad you’re a fan and thanks for LMK you tried it!

      Reply

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