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!

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.


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)

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 have an off the wall question just how long would peanut last on the shelf once you made up your own and canned it.

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  4. great tips but cannot see photos

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  6. Do you need to use roasted peanuts or can you use raw? Thanks!

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  8. HI.. just wondering if you need a food processor? Or if a blender that can do several different things like chop, grate, grind, blend, mix, etc.. work? Or could I use my kitchenaid stand mixer? Do you know if any of these would work? I don’t have a food processor, but would really love to try this recipe out and the 2 other products I have seem like they might be able to do it. At least the blender, if not the kitchenaid too.

    • you won’t know til you try but my guess is that you’ll have better success with a multi-featured blender like the one you mention rather than your KithchenAid unless you have an attachment you think would work well.

  9. I have wanted to make my own peanut butter. And I love the change up with the honey roasted peanuts!!

  10. I love peanut butter it’s my mid mornin protein pick me up, and since I am cutting out as much sugar as possible from my diet this is perfect can’t get anymore organic or natural then this. Can’t wait to try it.

  11. Looks delicious! I love making nut butters at home :)

  12. Tried this today – how amazing! I don’t have a food processor, only a magic bullet. It didn’t work as well & was a real pain in the butt, but it DID work & that’s all that matters. This is really, really cool. Thanks!

  13. omg I just found your blog today from Pinterest and this looks amazing! I will definitely be trying this! YUM!!

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  16. looks yummy, but the jar is interesting too…..what brand is it? or is it recycled? love the shape, thanks in advance

  17. That’s really awesome; I had no idea peanutbutter was so easy! Thanks for sharing. I’m definitely going to try. My husband’s always buying natural peanutbutter.

  18. Wow. Stunning! That is a gorgeous peanut butter. And you used honey roasted? *Swoon*

  19. Our family fav has been Almond Butter. We LOVE peanut butter on just about everything, even just a spoon!!! I love your sight–followed others here from Pinterest. I’m def going to be trying some of the other P-butter recipes. I was trying to keep the butters pure & worried if we used nuts with additives we might lose some of the health benefits due to sacrificing the purity of the butter…so glad to see you’ve tried some of the other nuts & had great success. I’m going to be processing some Honey Roasted Nuts as soon as possible!!

  20. Yumm… I lovvveeee me some peanut butter! Seriously, being pregnant I go through what feels like a jar a week haha! Would love for you to link up at my Pin It Thursday party– http://www.sweetbellaroos.com/2012/07/12/pin-it-thursday2/

  21. This looks delicious! I am definitely going to try. I read what you said about shelf-life, but I’m wondering if this would stand up to canning (with the boiling/high heat)? Would be great to give as gifts.

  22. Averie, thank you for sharing this recipe. We have started using Teddie in the last year or two but I would much prefer to make my own and never even considered doing so for some reason. Yours looks delicious and I will definitely give it a try!

    • Well keep me posted and LMK how it goes!

    • This did not work for me! :( My peanuts never came out of the”ball stage” & I almost overheated my cuisinart! I now have a peanut butter ball, not spreadable at all. Wasn’t that fond of the other ingredients in the trader joe’s honey roasted…so I just used plain, unsalted roasted peanuts & a little honey. It’s almost dry, like I added powdered sugar or something. Bummed out!

      • Maybe try adding a little oil. It sounds like there is not enough oil if it’s dry and not coming out of the ball stage. I have no issues with that stage and it comes out within maybe 30 seconds and have had other people tell me they don’t have any issues either. It could also be your machine, hate to say.

      • I’m having the same stinkin problem. I have a Ninja Processor. I seriously think it depends on the processor you have. All I did was waste 20 oz of peanuts at this point, and now have a very unhappy food processor… Don’t think I’m gonna even try more and take a chance of burning that motor out!

  23. Elizabeth Whitney, I think your mistake was adding the honey up front. I see your thinking, but you probably need to process the nuts to a cream first, and *then* add it.

    If raw nuts are used they need to be roasted on a tray, skins and all, in the oven until they go a little darker and the nuts go a sort of pale orangey buff colour (for want of a better description).

    It’s hard to give timings as it can vary. But temp wise about 175 degrees (UK).

    Once roasted leave them to cool before processing as above. I made some this way yesterday, only adding a small amount of coconut oil for health benefits and flavour. I would far rather do that than use coated ones, but I have to watch what I eat as I have food sensitivities, which not everyone has to worry about.

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