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!

MY OTHER RECIPES

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. I love homemade peanut butter! Now I want to make some and throw in some melted chocolate. Mmmmm chocolate peanut butter. That would be slammin’ on some apple slices!

  2. I loooooove homemade peanut butter so much. I never thought about mixing in other goodies though. Genius!

  3. I hate to rain on the parade but I checked the nutrition information of the TJ Honey Roasted Peanuts against the that of Jif Peanut butter and while I wasn’t able to see the ingredients in the peanuts, the sugar and salt content (gram for gram) is actually higher than Jif when you use these peanuts. However, you could do the exact same thing with naked peanuts for a better nutrition value.

    • Thanks for the info…I am judging this purely by taste…but it blows any other PB I’ve ever had out of the water! There’s no way anyone could rain on the parade.

      And as you said, one can always use plain peanuts but honestly, if I am going to eat PB by the spoonful or savor it on something, I want what I want and would rather cut back on something else than cut corners on the taste of my peanut butter. I am passionate about it :)

  4. Oh. My. Goodness! This is so easy! I was just wondering how to make homemade peanut butter. Your website is wonderful and we will be back soon!

  5. love love love this!! Happy 4th!

  6. Ha! As I was reading this post, your comment popped up on mine.

    Anyway, this is a fantastic tutorial. I had a steep learning curve with homemade nut butters myself, and I wish I’d known sooner that patience is truly the key. Thanks for making it all so incredibly clear for your readers! And happy 4th back to you, Averie.

    • Patience and not being scared of that dough blob ball thing that forms…just get past that, and you’re golden. And I know you have a Vita, too, but this is one situation where a food proc is just unbeatable!

  7. Making peanut butter is my favorite thing to make!! Trader JOe’s honey roasted nuts are the best to use!! Love your creativity with the Baileys!!

  8. Wow looks delicious! I would probably eat it all in one sitting! :)

  9. I love any kind of nut butter! I never knew how easy it was to make. I think my food processor will be put to good use when it’s time to replenish my current nut butter stock.

  10. I adore nut butter. Any kind. In any form – in a dessert, or straight outta the jar, on dates or banana, or apple, or celery! :) I like to make my own nut butter too and actually I have a bag of plain peanuts waiting for me to make nut butter. Thanks for the reminder! Will hopefully get to it soon. Delicious as always Averie!

  11. Posts like this remind my how incredible food really is, especially when you prepare them properly. It’s crazy that a food processor turns peanuts into peanut butter with no other ingredient! Literally amazes me lol.

  12. A very impressive blog, the step by step photos are not only helpfull but photographically they are excellent. I bet the peanut butter tatses very special too!

  13. This is so funny! I just picked through and ate all the cashews, pistachios, almonds out of the Planter’s mixed nuts can and left the peanuts. Said to myself “I’m goinna try making peanut butter from this!’ And now your post appeared. Now I can do it with confidence! :-)

    • that’s crazy!! LMK if you end up making it!

      • I just tried it. Wow – it was so neat watching it morph through the stages! I’m so happy. It’s rich and flavorful.. mm. Thank you for sharing!! I’m going to try your peanut sauce & wrap recipe with this. Woohoo! And for the ladies/gents who had concerns about their food processor – I used the Smart Duet Cuisinart…it did warm up a bit, but I gave it small rests :-)

      • Glad you had success — both with the recipe, the stages, and your own food processor. Thanks for writing to tell me you made it! LMK how the peanut sauce & wraps pan out if you make those!

  14. I love making my own nut butters! I just pour myself a glass of wine and let the food processor do the work :)
    This mint chocolate almond butter was incredible…
    http://luvwhatyoudo.wordpress.com/2011/09/14/mondays-recipes/

    And if you’ve never tried white chocolate PB, you HAVE to try this recipe!
    http://luvwhatyoudo.wordpress.com/2011/08/22/does-this-belt-make-my-butt-look-big/

    That reminds me that I haven’t made any nut butters in awhile. I must do that this weekend!
    Happy 4th! Enjoy a relaxing day!

  15. Totally makes me regret having bought a jar of natural pb at the store yesterday.
    Last week I made hazelnut, cinnamon, flax seed butter. It was amazing! Just added it all to the food processor and Voila!

  16. Gorgeous! I love the addition of cinnamon and Bailey’s :) I made peanut butter before and roasted the peanuts on a sheet to get them more fragrant and to release their natural oils. Pure perfection! I’ve heared that Spanish peanuts make for even better peanut butter!

  17. I wonder if I can make peanut butter in my Ninja?

  18. WOW. That’s the first word that cross my mind when I see this homemade peanut butter. It looks amazing! I like the thick paste more than the thin paste, I don’t know why, maybe because the first peanut butter I try was a thick paste. I MUST TRY THIS!!!! Thanks for sharing (; By the way, I like your name.

  19. Pingback: Magimix by Robot-Coupe Food Processor & Juice Extractor Giveaway

  20. Love it! I make mine with lightly salted, roasted peanuts and a little honey. Scrumdiliumptious!

  21. Pingback: Homemade Peanut Butter | Think Slimmer

  22. I’ve been making nut butter at home for a while now but I LOVE the idea of making an Adults Only nut butter!

    I don’t mean to sound critical but if you’re trying to make salt & oil free butter, honey roasted is NOT the way to go. (It’s totally delicious I’m sure – but those packaged nuts can have all kinds of nasty stuff you don’t want. Check the label!) Unless your nuts are “Dry Roast” there’s been extra oil added to them.

    If you have the option I strongly suggest buying your nuts at a bulk store. My local “Scoop n Weigh” lets me refill my own containers so there’s almost no garbage/plastic involved at all.

    • Yes I realize that about the nuts…what I meant to say was there is no *added oil* to the machine while processing the peanuts and no *added salt*. You dump them in and press start.

      Yes they have oil and salt added in the manufacturing process; but I didn’t add any more. That’s all I was trying to say. I am by no means trying to create and oil-free or salt-free or sugar-free nut butter; I just didn’t dump in more of them as I had seen in many other posts on the internet where they streamed in 1/4 cup oil to 1 cup peanut butter type thing.

  23. Will this also work with a ninja or similar “cheaper” processor???

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