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.

MY OTHER RECIPES

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!

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.

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)

Only Eats

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.

559 comments on “Homemade Peanut Butter”

  1. Yum. I’ve recently only “rediscovered” a love for peanut butter. Can you believe I used to dislike it? Maybe because I didn’t have spoonful after tempting spoonful of this AMAZING homemade version? Honey roasted peanut butter–I die.

  2. Honey Roasted Peanut Butter, are you kidding?!?!? How do you keep from eating the whole jar?Sounds heavenly! Now I want to make your 3-ingredient pb cookies with honey roasted pb! Yum!

    I agree with you Jiff creamy is the best peanut butter for baking! I use Trader Joes natural pb for eating and Jiff for baking.

    • We polished off that jar along with (a little) help from Scott and Skylar in like 2 days. I justified it that it was “only” a 16 oz bag of nuts split 3 ways :)

      I have made my 3 ingred PB cookies with storebought honey roasted PB; so good. I just worry that this natural/homemade PB is going to create too much runniness in them since there is no flour to bind them and even in other cookies with flour, I still feel it will yield a really flat/thin cookie.

  3. Ohhhhhh hoohohohoh, YES.

  4. I got a food processor for Christmas but haven’t used it yet. I think that this will be the first thing that I make!!! I just need to find a jar now …

  5. Tell me you put Baily’s in there. Please?

    I don’t make my own pb, because I don’t have a food processor. I don’t care to either, because I can get the freshly ground stuff at the store for the same amount of time. Yeah, its more $$, but my time is money. And I’m lazy. ;)

    • This is one situation where a food proc definitely trumps the Vita. In a food proc, it’s effortless. In a Vita, you could blow a motor if you’re not careful and really watch it (I’ve watched youtube videos of it and although theoretically possible, not entirely comforting to watch)

      Baileys, so good :)

  6. I am so with you about the chocolate. so disappointing when it’s waxy and not flavorful…

    I can’t remember the last time I bought it, because I make my own nut butter all the time (Basil still has his own jar, too). I don’t have links, never shared, but yes, I have added all kinds of flavorings (the one we made last week was chai sunflower seed).

    oh, wait! one of the best nut butters I’ve made, my marcona butter: http://spabettie.com/2011/09/09/marcona-almond-butter/

    oh, um, never mind, I guess I have shared some… I also made a chai pecan butter:
    http://spabettie.com/2012/05/25/sweet-chai-pecan-butter-sauce/

    :D

    • I wanted to name drop a few mainstream American chocolate brands that taste like granular wax but refrained :)

      Those nut butters sound delish!

    • Years ago I was friends with the president of Mars. The candy company, not the planet. He said that in America wax is added to many chocolates because Americans prefer that texture. Ever since then, not being a “typical” American, I’ve been buying European chocolate. So, the waxy texture is no accident!

  7. No, I don’t make peanut butter, or anything with peanuts, we just don’t get it’s taste, even teenager doesn’t like it. I don’t even make the recipe if it calls for peanuts ot peanut butter. Weird, ha? I know. :) But I do make cashew, walnut and sunflower seed butter, mmmm, heavenly good, but dangerous: I can eat a whole jar at once!
    And even though I don’t like peanut anything, I love your photos, those cute little (Italian?) jars, presentation, and crisp images (can I say it about photos? I guess I can if I like it, right…) :) Have a good day Averie! :)

  8. why have i never made pb before myself? i’m excited for your epic giveaway!

  9. I adore making homemade PB, and any nut butter for that matter. So much better to make things like this at home. And usually cheaper too!

  10. Last summer I made about 60 jars of homemade white chocolate peanut butter to sell at Vida Vegan Con. They were a HUGE hit, but I was so burned out by the process that I haven’t made PB at home since. Time to get back to it!

    • 60 jars?!! I also seem to recall you telling me when I was going thru my pepper jelly canning phase that you canned like 50 jars of it (or of some jelly) and were literally pulling out jars from 2005 or similar. But regardless, that white choc PB sounds great and if you have a link to it, LMK!

  11. Ohh my that might just be the best looking peanut butter I’ve ever seen! And I just adore that little jar, cute! :)

  12. I have made my own nut butter, but it never seemed to get as smooth as I like it. I kept processing it and processing it some more and there always seemed to be a bit of grit. My favorite store-bought pb is the dark chocolate dreams from PB&Co. Sooo good!

  13. Oh my gosh, I’ve made this peanut butter before. It.is.AMAZING. Hands down the best peanut butter you will ever eat, when made with honey roasted peanuts. So, so good.

  14. I really love nut butters, I have always added oil to mine. I am thinking of trying it without now. Thanks Averie!

  15. It’s pretty impressive that the food processor can do all that just with peanuts! I really do have to get my hands on a good quality processor.

  16. I never would have thought to make peanut butter with honey roasted peanuts! Clever! Oh what I could do with this recipe AND chocolate! Mmmm…

    Have a great day! :D

  17. I think there is something about freshly-pressed natural peanut butter that makes it not separate. Because my all-natural smuckers separates like crazy while the freshly-pressed does not. It must mean that the natural smucker’s sits around a while before it is in my tummy!!!

    • I’ve noticed that even the “Natural” Skippy separates a tiny bit. Nothing like Marantha or some of the higher end natural varieties but interesting that your fresh-pressed homemade doesn’t separate either.

  18. I love that this doesn’t separate! And flavor with Baileys?! Mind blown!

  19. This is how we have been making peanut butter for years, it works in the Vita also but it tends to over heat it so you have to be careful. Its the best!

    • Yes, I’ve tried in my Vita and you have to be super careful…that hot, almost overheating the machine, really intense sound it makes right before it goes into emergency shutoff…scares me! So I don’t make them in the Vita. Love that machine, but not for this.

  20. Yum! Looks fantastic!

  21. I’ve been reading you for quite a while and I love the way your photography gets better and better. The pictures were beautiful to start, but now they’re just too gorgeous!!! It must be a combination of other lenses/camera and more and more technique and experience I assume, but I just wanted to let you know I really admire it:)

    • Thanks, Denise, that’s the nicest comment! The camera body was upgraded a year ago (so for the last 14 mos or so, no change on that). I did buy a new 50mm lens about 2 mos ago and alternate between my 24-70mm & the new 50. However, many in this post were taken with the 24-70. I got a new table and it’s closer to my light source and that’s really helping, too. And new Lightroom 4 upgraded from 3. And PRACTICE!! That’s the most important thing :)

  22. who knew it was so easy! i can’t wait to try this. goodbye to store bought pb forever!
    xo
    http://allykayler.blogspot.ca/

  23. I’ve made my own nut butters for years. I used to do it in the vita but the food processor is so much easier! My staples are PB, almond-cashew, or macadamia-cashew. I have also just thrown in other random mixes and they all turn out good. I’ve never had to add oil either when using the food processor. Love your ideas for add-ins–liqueur sounds very interesting. Have a relaxing 4th of July!

  24. Wow I wish I would have known it was this easy, I would have been making peanut butter from scratch a long time ago! I love controlling ingredients in every day food items such as peanut butter, I can’t wait to try this!

  25. Fantastic idea, and so easy! When I was little I used to only eat Skippy (being the very picky eater I was), but a few years ago switched to Crazy Richard’s Peanut Butter along with the rest of my family. The only ingredient is peanuts and it is heavenly!

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