Homemade Peanut Butter


This post may contain affiliate links.

Homemade Peanut Butter — This recipes breaks down how to make peanut butter with just 1 ingredient! I’ve also answered some FAQs about making peanut butter so you know exactly what to expect from the process. 

Homemade Peanut Butter in glass jar

Easy Homemade Peanut Butter Recipe

Once you make peanut butter at home, it will be very difficult to get excited about store-bought peanut butter ever again. Not that eating peanut butter of any kind would ever be a chore because I love it so much, but homemade peanut butter is a delicacy. And a nearly effortless delicacy at that.

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 tasteless, grainy, and waxy.

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

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

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.

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.

Homemade Peanut Butter in glass jar

Homemade Peanut Butter Ingredients

For this peanut butter recipe, you’ll need a 16-ounce bag or jar of peanuts. You can use honey roasted, plain, salted, unsalted, or even a jar of mixed nuts. You won’t need oil or salt, just peanuts.

For this particular recipe, I used honey roasted peanuts because I love how flavorful they are, but if I know I’ll be using my homemade peanut butter in dipping sauces or specific baked goods, I stick to plain peanuts. This way, I can add salt and other seasonings as needed to the peanut butter to prep it for the recipe at hand. 

Bag of Trader Joe's Honey Roasted Peanuts

How to Make Homemade Peanut Butter

Making peanut butter from scratch takes less than 5 minutes. Simply add peanuts to the canister of the food processor, turn it on and watch it go. 

The peanuts go through various stages in the five minutes it takes to go from peanuts to peanut butter: crushed peanuts, peanuts crushed into a fine powder, a paste, a thicker paste, and then a big peanut butter “dough ball” will form.

And just like that, 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 will be a little on the thinner and runnier side immediately post-processing because it’s warmed from the motor and is similar in thickness to store-bought almond butter. After refrigeration, it thickens up a bit.

container with peanuts in it

Blended peanuts in blender

Blended peanuts

Blended peanut butter in blender

blended peanut butter in blender

blended peanut butter in blender


How to Make Flavored Peanut Butter

You can flavor your homemade peanut butter with anything you want, from vanilla or coffee extract to cinnamon or pumpkin pie spice or even cocoa powder. This is your peanut butter, get creative! 

If you don’t trust your gut when it comes to making flavored peanut butter, start with one of my recipes instead. Some of the flavored peanut butters I’ve made include:  

blended peanut butter with cinnamon, vanilla extract, and Bailey's bottles

Other seasonings or flavorings to try and add in the final moments of processing are: cinnamon, pumpkin pie spice, nutmeg, cardamom, brown sugar, vanilla extract, coffee extract, a pinch of cayenne or chili powder, cocoa powder, or chocolate/white chocolate/butterscotch/peanut butter chips. Just pulse to incorporate whatever flavoring you use!

You could even add egg-less cookie dough chunks, dried fruits like raisins or dates, a splash of Bailey’s Irish Cream, Kahlua, Frangelico, Chambord, or 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.

Homemade Peanut Butter in jar

How to Store Peanut Butter

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.

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 in jar

How Long Does Peanut Butter Last?

Because homemade peanut butter contains just peanuts, it’ll last for up to 3 months if kept in an airtight container in the fridge. You’ll know if the peanut butter has gone bad if it smells rancid (trust me, you’ll know if it’s gone bad!). 

Can I Make Peanut Butter Without a Food Processor? 

Not that I’m aware of. Blenders aren’t powerful enough to process all those peanuts, so a food processor is a must. 

Homemade Peanut Butter in jar

Can I Make Chunky Peanut Butter? 

Of course! To make homemade chunky peanut butter, you need to make this recipe as instructed. Once the peanut butter is creamy, add in another cup or so of peanut and pulse until it reaches your desired consistency. 

Homemade Peanut Butter in glass jar

Can I Make Another Type of Nut Butter? 

You can make almost any nut / seed butter you’d like using the method listed in the recipe card below. Just keep in mind that certain nuts (like almonds) are much coarser than peanuts and therefore will take more time to make. If your food processor starts to overheat, turn it off and let it cool down before continuing. 

peanut butter in glass jar

Can I Double This Recipe? 

If your food processor can hold that many peanuts, yes. Just keep in mind that the more nuts you use, the longer you’ll need to make creamy peanut butter.

Homemade Peanut Butter in glass jar

Can I Make This With Raw Peanuts? 

Yes, you can use any kind of peanut you’d like in this recipe. Personally, I prefer roasted peanuts since they have more flavor and are easier to process. But if you prefer raw, go for it. You can also toast the raw peanuts yourself before blending them up.

Homemade Peanut Butter process

Where Do You Buy Your Peanuts? 

I always buy my peanuts at Trader Joe’s. They’re inexpensive (around $3) and easy to find. Plus, Trader Joe’s carries different flavors of peanuts! 

Homemade Peanut Butter

Pin This Recipe

Yield: 1 1/2 cups

Homemade Peanut Butter

Homemade Peanut Butter

This recipes breaks down how to make peanut butter with just 1 ingredient!

Prep Time 5 minutes
Total Time 5 minutes


  • 16 ounces peanuts (you can roasted, salted, unsalted, honey roasted, etc.)


  1. 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.
  2. Note that 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.
  3. 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.


See my post for instructions on how to make flavored peanut butter, plus additional tips and tricks for making homemade peanut butter.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 111Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 77mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 5g

More Peanut Butter Recipes: 

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins — These muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they’re under 100 calories each (66 calories if you omit chocolate chips).

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins

4-Ingredient Perfect Peanut Butter Cookies — These cookies are a new favorite and are super soft, very moist, extremely chewy, and packed with rich peanut butter flavor.
Four Peanut Butter Cookies
Easy Chicken Satay with Peanut Sauce — Look no further from this FAST and EASY recipe for authentic-tasting Thai chicken satay. The chicken is so tender and juicy and there’s plenty of homemade PEANUT SAUCE to dip it into!
Chicken Satay on stick with Peanut Sauce

Better Than Anything Peanut Butter Cake — This Peanut Butter Cake is a super easy poke cake recipe. It’s packed with peanut butter flavor and topped with a mix of peanut butter chips and peanut butter cups. Poke cakes don’t get tastier than this!

Peanut Butter Cake

Slow Cooker Thai Peanut Chicken — This chicken is coated in the most incredible peanut sauce. Serve it over rice for an easy meal, and garnish with green onions and extra peanuts for added crunch! 

Thai Peanut Chicken

Peanut Butter Brookies — A soft and chewy peanut butter cookie base with a rich fudgy brownie recipe on top! 

Peanut Butter Brownie cookies

Did you know I wrote a cookbook that includes 100 recipes that all contain peanut butter? It’s called Peanut Butter Comfort. Included are 25+ recipes for homemade peanut butter variations

Peanut Butter Comfort by Averie Sunshine Cover


About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

Get the latest recipes via email!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hi there, I love how simple & easy this recipe is! The only question I have is what would the nutritional information be for this recipe? 

  2. We’ve been making homemade peanut butter this way for several years now. We prefer regular cocktail peanuts, though, and we stop processing just when the ball of peanut butter rolling around the bowl is about 5 seconds from disappearing. So it’s quite a bit thicker than yours. Like you, I originally didn’t use the homemade pb for cooking or baking. But I gave it a try in peanut butter cookies and peanut butter fudge. I’m all done buying Jif or Skippy for cooking. The homemade product tastes SO much better.

    Rating: 5
  3. I just made this with honey roasted peanuts and you are absolutely right…..how easy it is to make, how great it tastes, how I’ll never go back to store bought! Thank you so much! Can’t wait to try adding different flavors, except the chocolate, pretty sure that would be the death of me since I would probably eat the whole thing in one sitting. Just kidding! That’s next!

    1. I could probably eat the whole batch in a sitting too…LOL Glad you love this and will never go back to storebought!

  4. Hi there, great post with great instructions! Please don’t take this comment the wrong way, but I wanted to mention something. I looked up this brand of peanuts, and I see that the ingredients are: Peanuts, sugar, honey, vegetable oil (peanut and/or sunflower seed), salt, modified food starch (potato), maltodextrin (corn), xanthan gum. 

    So even though in your recipe, you aren’t adding oil or extra chemicals into your food processor, there is a lot of extra stuff riding in on your peanuts. :( Best bet would be to switch to plain, unsalted peanuts, that can be bought in bulk at most health food stores like Whole Foods. Just thought I’d bring that up. Cheers! :)

    1. Plain, unsalted peanuts are little too bland and boring for me but to each her own. Enjoy the peanut butter with whatever peanuts you like.

  5. Is there a way to make homemade peanut butter without a food processor?  I don’t know when I will get one.  Thanks.

    1. Not really. It’s really the appliance of choice. Check second hand stores or even Target. For $30 bucks even brand new at Target, that’s fine and will do the trick.

  6. Sorry, but what if I don’t have a food processor? will a common, old, regular blender do the job? please, I need your answer because my 12 years old boy is fan of peanut butter.

    1. It could be challenging trying to do this with an old blender and not sure it will work but you can always try and see what happens.

  7. This is ridiculously easy! I used my old-ass food processor and it was butter in less than 4 minutes. My next batch will be half roasted and half plain and unsalted. My husband eats at least one, often two PB&Js daily with my homemade jams so this new process is the best! Thank you so much!!

    1. So glad your old-ass food proc was up to the challenge in 4 mins flat and that this is going to save you guys some money! I have other posts where I’ve made chocolate PB, butterscotch PB, cookie butter PB, etc. There are so many options – enjoy!

  8. I have linked this peanut butter to my peanut butter page. I love the step by step pictures. I will be trying the peanut butter soon.

  9. Thank you so much for your pictures! I realized that I have always stopped after the PB turned into a ball and then breakdown in the gritty peanut butter state, thinking that’s the end. I always wondered why the PB made by others always looks so smooth & creamy but mine is in such a state. I shall try again this weekend following your instructions!

  10. In the images you use a plastic food processor. Whether it is high-grade plastic or not, grinding nut butter is high heat process and is not safe to use that style processor. That is why real nut blenders cost over a thousand dollars. I was making sunflower seed butter with my plastic food processor until I smelled the plastic melting into it one day and realised that this is not safe.


    1. Make as written and then at the very end AFTER it’s already smooth and creamy, toss in another 1 cup or so of peanuts and pulse just until chunky.

  11. 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

  12. Hello,

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

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

  13. 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!

    1. 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!

  14. 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?

    1. 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.

    1. 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.

  15. 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.

  16. 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!

  17. 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!

    1. 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!

  18. 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!!

  19. 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!

    1. 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.

    2. 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!

      1. I have read your post twice, trying to find any indication/estimation of shelf life. I know you say it’s there, but all I see is this:
        “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.”
        This doesn’t actually indicate a shelf life other than the fact that it doesn’t last long in your fridge because it is so delicious. Which Is why I would like to try it. However, can you provide something more specific? Is it closer to 3 days or three weeks? I am wondering about batch size, etc. Thanks!

      2. I have stored jars for 6 months in the fridge (forgot about them). There are no preservatives in this and it’s a homemade item, so you need to do what YOU FEEL comfortable doing. Some people won’t eat yogurt past the expiration date that’s printed on the carton but I will; to each their own :)

  20. 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) ?

      1. 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 :-)

  21. 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 :-)

  22. 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!!!

  23. 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

  24. 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?

  25. Hi Averie!

    This is weird, I don’t know you, but I love you! Thank you so much for the home-made peanut butter recipe!! It is absolutely fabulous and simple.

    I just made it this morning for the first time, since I’m unemployed at the moment and I’m playing Susie Homemaker and trying all sorts of recipes with items I can afford. I will never buy store peanut butter again.
    Quick, easy and fun to make. Unsalted, dry roasted peanuts and around 2 tablespoons of honey. I am so amazed at myself right now! hehehe

    Anyway, thanks and keep those ideas coming.


    1. Well I am thrilled that you’re so happy with the recipe and method! Just so you know, I still do bake cookies and bars with storebought PB. Some people have good luck baking with homemade while others don’t so for uniformity sake with readers, I bake with Jif so the results can be duplicated. But for eating and not baking, homemade ALWAYS!

  26. When I moved to Italy 4 years ago, I found that peanut butter was unavailable and unheard of. I first bought roasted peanuts, shelled them and ground them with a mortar and pestle! A lot of work, but worth it. Then I found that a coffee grinder works well. I just add a bit of olive oil after grinding, No need to refrigerate because it’s gone in a few days. I spread it on top of my home-made gluten and sugar-free chestnut flour banana cake for breakfast. Scrumptious!

    1. Doing a single serving in a coffee grinder is such a good idea! Great thinking and tip. I need to try that!

  27. wondering, I love this store bought peanut butter by planters its called nutrion and has granola, banana and raisins. I should be able to add these things to my own peanut butter wouldn’t you think or are these things that will not stay mixed well?

    1. Granola and raisins, fine. Banana – I would use banana extract since the thought of an actual banana in PB is not great after a day…it would turn brown and be a recipe for a bacterial breeding grounds as the banana continues to ripen (rot) inside the PB.

  28. Is there any possible way to make a home made Goober’s peanut butter / grape jelly? I love that more than the original peanut butters without jelly.

  29. This homemade peanut butter would be great with the sandwich spread my grandmother taught me to make. Take peanut butter, stir in some apple butter and a little cream cheese. Add raisins to taste and blend well. Makes a great sandwich filler.

  30. I just made this using Roasted Almonds w/ no added salt. I used my food processor, but it took a bit longer than 5 min. It seemed to turn the Almonds more into an almond meal than a butter, it started to get caked down under the blade and when i broke it apart, it seemed to feel more like a pie crust (which Im sure would be yummy). I used about a teaspoon and a half of coconut oil to fix it. Came out super yummy!!! So excited to have homemade almond butter, have been wanting to make it for a long time…now that I know how easy it is, ill never buy it again!


    1. Funny you should write and say this about making AB. I just made some sunflower seed butter and have a post going out about it next week. It takes much longer than 5 mins for AB as well as for SFSB and b/c neither almonds nor sunflower seeds have as much natural oil as peanuts, adding a few drizzles of oil may be necessary. Not always, but sometimes, in some machines, with some nuts/seeds. So glad you have your homemade AB now! Sounds wonderful with coconut oil!

  31. This is a great “tutorial”. I have not tried doing peanuts, but will. I have, however, recently made almond butter. It came out pretty good with the addition of a little olive oil. It was also more grainy than store-bought, but maybe I didn’t process long enough. After that batch, I tried it with those cocoa almonds. Delish!

    1. Peanuts are easier to turn into nut butter than almonds b/c they’re a softer nut and a bit oilier so you likely won’t need any oil and will have a much easier time than you did with the almonds. Lmk if you try!

  32. Hi, I tried to make the Cashew butter, but it didn’t get liquid. I stayed completely dry and I had to ad Rice-cream and Tahin to make it liquid. What did I make wrong?

    1. Well this recipe is for Peanut Butter, not cashew butter, but in theory, cashew butter would be the same. Put the cashews in a food proc and blend. It has to do with the strength of your food processor more than anything. Sometimes, if the nuts were very, very dry or old and had little natural oil, it may take longer for them to break down and turn smooth, but I’ve never had a problem. I would attribute it to your food processor strength but that’s just my guess from afar.

  33. I have been blending for a half hour and it will not get to the last smooth stage. Just thick and lumpy. What am I doing wrong?

    1. I have no idea. Maybe the peanuts you bought were very, very dry. Maybe your food processor isn’t performing well. You could try adding a small amount of canola/vegetable oil and see if that helps. I have made this hundreds and hundreds of times and have never had any problems nor have I had any readers write in with your issue. Sorry!

  34. thank you! When I made my peanut butter I stopped at the big ball stage thinking it will never smooth out! Now I know.

    1. It does and will and now you know – but yes, if you stop at the big ball stage, it looks like things are doomed but it all works out :)

  35. I got really excited when I saw this recipe so I went to my bulk store and got a pound of honey roasted peanuts , white chocolate chips and cinnamon.

    I’m not sure if the blade on your food processor is longer, (it is more serrated looking than mine) but I found that after the peanuts were broken into small chunks, they would just get blown to the sides of the canister and I’d have to scrape them down.

    My solution was to empty the broken up nuts into a bowl and mix 2-3 tablespoons of peanut oil into them before placing them back into the food processor.
    This made things stick together and in short time I had smooth peanut butter that was easy to mix the white chocolate chips and cinnamon into.

    I think next time I’ll just use roasted peanuts and forgo any additions, since this tastes like eating candy. Not something I’d eat every day

    1. You can see from the step by step photos my process and my food processor and the stages – I don’t have any of the issues you described or have to scrape things down or add any oil. Glad you found a process that works with your machine though. And yes, adding white chocolate will make the peanut butter sweeter and more candy-like – that’s the point for me :) Skip it if you prefer plainer PB.

      1. HI, I had a similar problem trying to make peanut butter with my vitamix last night. The peanuts turned into a thick paste, got stuck, and never got thin. I’m wondering if you have to use a good amount of peanuts? I probably only used 8 to 12 ounces. Maybe that’s too little?
        On another note, do you have a tool or trick to getting stuff out of the bottom of your vitamix like peanut butter or hummus? I feel like I lose more than I’d like of things I make.
        thanks, Dana

      2. Making nut butter in the Vita-Mix is VERY challenging. Google it and watch some youtube videos because people do do it, but I don’t. I use my food proc. It’s the one singular job where using a food proc (even a cheapie one) is far better and easier to using a Vita, in my opinion. Because what you describe with the paste, stuck, etc. Yes that is prone to happening.

        8 to 12 ounces, you mean like about 1 to 1 1/2 cups? I would say that’s on the skimpy side for using a Vita, too. The blades need a certain amount to really get going b/c there’s that 1-inch space or so that things just go under the blades and then as you know, it all just gets stuck.

        And there is no secret to getting hummus or anything sloppy out of the Vita other than a spatula you don’t care about (since it seems to erode them) and taking your time. But with PB, I use my food proc. If you have one, use that for PB. If you don’t, a $49 food proc from Target will be your new best friend for PB making.

  36. You can also use this process to make Almond Butter with Almonds.You use the same amount of nuts to make 1 1/2 cups of Almond Butter too. I’m looking forward to making the peanut butter,I love chunky Peanut Butter so I thought I’d crush some of the nuts in a baggy or a paper bag to get the crunchy taste.Thanks Again.

    1. Almonds take a bit longer to process than peanuts for anyone who reads this. Just a heads up.

      And you can make crunchy PB by just not processing it down quite as long at the very end. Keep an eye on it and just shut off the food proc before it gets perfectly smooth. No need to mess around with paper bags! :)

  37. My understanding is that peanuts are all GMO unless they are organic. I would recommend purchasing only organic peanuts.

  38. When I am in France during the summer, I miss peanut butter so much.. for me it is a quick protein that gives me a lift. Peanut butter is DEAR in Europe, so I usually take my own, but this year I will be flying and can’t take as much in the luggage so the peanut butter is a no go..but I can buy peanuts there and I do have the equipment so I will try this when I get there. Thanks! They also do not have dill pickles..bummer

  39. First, I LOVE that you wrote a book about peanut butter!

    We eat it by the spoonfuls in our house – homemade kind like this! I have been making peanut butter like this for over 10 years….no one ever believes me when I say it doesn’t have oil! I learned it by watching the video that came with our food processor (my husband thought I was crazy to do it, but boy it paid off!) We pour it on ice cream when it is fresh out of the food processor, it is my standard potluck dip plate with apples and we give it as gifts with chocolate covered pretzels! Yummmm….

    Can’t wait to try your other recipes!!!!

    1. Thanks, Deb, for your support and that is so cool you’ve been doing it for 10 years! Ive only been doing it for maybe 3 or 4. Pouring it on ice cream, when it’s hot off the presses, so to speak – boy that sounds great! LMK what recipes of mine you try!

  40. I was wondering if anyone used the NutriBullet for this? It has a “milling” blade and perhaps it could work. I don’t own a food processor. :(

    1. You could try it but definitely do it in small batches and be prepared for it to take awhile! If you have 29.99, I would highly recommend going to Target or similar and just buying a very entry-level food proc. You will make your money back in no time on it just with PB alone :)

  41. Oh.My.Goodness! I never would have thought to do home made peanut butter this way! And all the options for different flavors…Yummy! I’m on my way to the store and have added peanuts to my list. Thanks!

  42. I just made this today, I added just a drop of vanilla and this tastes so incredibly good!! Thanks for the recipe, can’t wait to play with it!

  43. I’ve just finished making the 3rd batch. Here in Brazil the available brands are all full of sugar and oil (to an extent tha they don’t even taste like peanut butter at all) and jars of imported brands are very expensive. No need to say that this recipe is precious. Thank you so much!

  44. I was trying to find a recipe for peanut butter that would be healthy and easy. Boy did I find a gem. I just made this and it was oh my goodness wonderful. I used trader joes unsealed roasted peanuts that I had in the pantry and added a tiny bit of agave nectar for sweetness. Thank you for sharing this!

  45. I made this with Planters roasted nuts with sea salt- from a can. SOOOOOOooooo good and sooooo easy! Who knew!?
    Thanks for posting this!
    I have had in a jar in the fridge for a week, no seperating and did I say it was yummy!? :-)

    1. So glad you enjoyed it and are on board! If I know I’m going to eat it within 2-3 weeks, I sometimes keep it at room temp – sometimes I like it chilled though and keep it in the fridge. Just depends on my mood. Thanks for trying it!

  46. Helloo! Thanx for that nice recipe, i really like it, but i got a little question about the peanuts, in my country there is no honey roasted peanuts, so please tell me what can i replace them with? Will roasted peanuts and some added honey works? thanx for every thing, you are the best ^^.

    1. Just use your favorite peanuts; lightly salted, or whatever kind you like best. Enjoy!

  47. I made this last night! Perfect! I made the peanut butter, and left half of it plain. The second half, I put in Cacao Nibs and a little sweetener — so delicious! Thank you for such simple instructions and lovely pictures!

    1. Glad you tried this and enjoyed! In the related recipes section of the post, I also have a recipe/idea for chocolate PB. Love it! Even more, I love the white chocolate-butterscotch one I also have linked. Thanks for LMK you tried this and it worked perfectly!

  48. Wait a minute now, I hate dark chocolate! I’ll take store bought milk chocolate over even the finest dark chocolate, any day of the week!

  49. This looks amazing! Not sure how you can say no added salt when those Trader Joe’s honey roasted nuts are covered in it. Not that I find anything wrong with salt per se, just thought it was misleading. But I guess if you didn’t add the salt yourself, I’m probably splitting hairs!

    Anyway…. Thanks for the “recipe”… I had no idea it was so easy!!! And that choc. pb?! Ahmazing! I’m also excited to try almond butter, cashew butter, hazelnut butter. OMG, look what you started! lol

    1. Right, I didn’t ADD any salt myself. Some people shake in salt into their PB, whereas I did not and relied only on the amount of salt that was on the peanuts; I didn’t add any to it. Splitting hairs I would say :)

      Glad you were able to try this and the chocolate version I’ve made is great, but my fave is the butterscotch-white chocolate chip version!

    2. Just to quote Averie….she did say what options to use.
      “16 ounce bag or jar of peanuts (use honey roasted, plain, salted, unsalted, or try a jar of mixed nuts)”


  50. OMG – I have bookmarked this page and emailed it to one of my web based email addresses as well – in case my computer crashes again I don’t want to lose this! ;-) I just hope my food processor is up to the challenge, because I ♥ PB!

  51. I just made this. Wow! So incredibly simple and so incredibly yummy. Fresh, natural. No salt, no oil, no sugar, no hydrogenated oil, no chemicals. Thanks so much for this! Took less than 5 min. I used plain peanuts as I needed plain for my Asian Peanut Noodle Salad. I do my own mayo too. Back to basics! Get rid of all that unnecessary crap and put Monsanto out of business!

    1. Yay! So glad you tried it and in less than 5 minutes were in business! I bet your noodles are going to taste extra good! Thanks for LMK you tried the recipe!

  52. Hi, I know that in general, the jars you use are “Ball Mason Jars”, but what is the exact name brand and size of the particular jar you’ve used for this homemade peanut butter recipe?
    It’s adorable and I love it!

    1. Ball. That’s the brand. They have sooo many different sizes from and in slightly different shapes. I have 8, 10, 12, 16 ounce sizes and in many different shapes and honestly I can’t remember which exact ounce size this is. 12 I think.

    1. Ball mason jars, grocery store, canning aisle.

      Or try The Container Store or Bed Bath and Beyond, or Williams-Sonoma or Crate & Barrel for fancier ones. A few of mine are the fancy or more decorative variety, and some are just Ball jars.

    2. Actually, this is going to out me as a canning nerd, but the particular one in the photos is a Quattro Stagioni jar, and it is cuter than those Ball jars! Averie is right about where to find them; my town has a little store with a great glass section that sells them, but it’s pretty unique and I’m not sure where you’d find them besides online.

      1. Quattro Stagioni jar = yes! Wow, now that you say that, that’s what it’s called. I have so much stuff, I can hardly remember all the brand names. I can’t even remember what I ate for lunch, truthfully :) so the brand name of the jars was escaping me. I do know this though…I bought them at The Container Store in San Diego 5+ years ago because my daughter was crawling the day I bought them and I was afraid she was going to literally knock down hundreds of glass jars in that store! And she’s 6.5 yrs old now :)

    1. This is a situation where, hands down, I recommend a food processor. Although it is possible to do it in a Vita (if you have one you’ll know what I mean) – that gear-grinding ‘hot’ smell is prone to happening and generally people say they have to add oil to the mixture to get it started/keep it going. The food processor is THE tool for the job here. Enjoy!

  53. So weird, we make several home made type things like can our own grown tomatos, salsa etc but never even thought of peanut butter, but what a great and so simple idea!
    thanks for this share.

  54. Just made this one and a few others this weekend! Love everything. And I am SOOOO picky about food. Thank you Avery! I will be upping my workouts though. :)

    1. So glad you love it. I have another PB recipe coming next week as well as a few others (the cookie butter and choc PB) that I’ve already posted about – and yes, upping your workout. I totally kwym after this stuff :)

  55. Okay, I have got to give this a go! I don’t eat a lot of peanut butter, but how long do you think I can keep this in the fridge?

  56. You said “don’t add salt and oil”, but, in fact, these peanuts have salt and low-quality and unhealthy vegetable oil.
    If you use natural peanuts, you have to add a bit of olive oil.

    1. Right, I don’t personally add anything to the food processor OTHER THAN THE PEANUTS straight from the bag. …

      “low-quality and unhealthy vegetable oil.” <-- however I'm sure they're still far healthier than going through the drive thru or getting popcorn at the movies, which most Americans do quite regularly. There's always a fault with something if you go looking for it. I look on the bright side :) Cheers!

  57. I made this yesterday – turned out amazing… so my husband says :) – I personally hate peanut butter but he loves it! Any who, I made his with my ninja. I wanted to tell you another fun way to mix it up, is to keep a handful of the peanuts out of the mix… and just crush them with a hand mallet… then once your butter is made, just throw in the chunkier pieces, stir with a spatula and it creates a JIFF CRUNCHY kinda feel :) – he personally loves peanut butter with some crunch to it. So this was a great alternative! :)

    Gave you love on facebook today btw ;-D facebook.com/dreawood

    1. Thanks for making it and glad your hubs approves! Can’t believe you don’t like PB! More for us that do :) Glad to hear the Ninja worked great and yes, I know about that little throw in at the last second tip. It also works great with choc chips! Thanks for the Like and LMK you tried this with great success!

  58. It’s funny. I don’t use my food processor very often and had thought about giving it away. Then this week I decided to make course ground mustard and also saw this recipe. Just made it. Let it whirl for the 5 minutes, watched it go through every stage you described, then basically stuck my whole hand in it and licked it all off. Amazing. Think I’ll let that food processor stick around a little while longer. :)

    1. I am so glad you watched the stages and steps…and about 1-2 mins in it’s always a little dubious but 5 mins later, totally worth it, right! So glad you tried this and if you haven’t tried the chocolate or cookie butter ones I’ve linked, try those for fun! Glad you’re gonna let the food proc stick around awhile longer!

  59. I had no idea making peanut butter was this easy. Your pictures were very helpful in knowing what to look for in consistency. Thanks!

    1. And just wait 8 hours – I have a brand new PB post coming out. Please check back!!

  60. Ok, so…am I doing something wrong? I’m using a cuisinart food processor and its taking much much longer than 5 minutes :/ I’m at 20 and its still breaking down. Does it take longer sometimes? I’m using 16oz of raw Spanish peanuts.

    1. I’ve never had it take more than 5 minutes. I ususally use Trader Joe’s honey roasted, or their lightly salted/roasted plain peanuts. I have never tried using RAW peanuts…that could be the issue? I think that using raw, hard nuts that have never been roasted may be the issue and you may want to try again with previously roasted peanuts.

  61. Hey I’ve been looking into making my own peanut butter lately: I saw this video where these guys use agrain mill to make peanut butter, without oil like you did. Do you know if using a grain mill makes the butter creamier, or if a mill would last longer than a food processor or blender?

    1. I am not sure about a blender…the worst thing that can happen is you put the nuts in and they don’t blend perfectly. Please LMK if it works!

      1. I’ve made this before – which everyone loves – and I used a blender… well, a Ninja. Which basically demolishes anything. It worked perfectly for me and I’ve tried it several times! I’m not sure how much you could say a Ninja and blender are related, but it was great for me

      2. Glad to hear your Ninja – and the peanut butter – both worked out well!

  62. Loved this! Didn’t realize you did have to add anything. I always found stuff where you had to add oil! Thanks so much!

  63. Wow, stunning photos! I found you through Pinterest! I’m curious if anyone had tried adding liquor yet, I don’t drink but wanted to try and make a whiskey version as a gift but have no clue how much to add since even the tiniest whiskey would make me gag. Any tips? And I’m assuming I would hand blend it in at the end, correct?

    1. Ive done Baileys and it’s awesome. Maybe about a shot glass worth, 1 ounce or so, at the end. Just blends right in. I can imagine bourbon, rum, brandy and those brown liquors would be great!

    1. Everyone’s ideas are different, but I have personally made and kept it in the refrigerator for months. You could also keep it at room temperature for weeks. There are no preservatives so to each her own but it will last a long time – the shelf life is longer than the practical life, i.e. you will inhale the stuff long before it goes bad :)

  64. I am a peanut butter fanatic! I just bout a food processor a few weeks ago and i saw this recipe on pinterest so I had to try this. As I was making it, I told my roommates I would share it with them…until I tasted it. My goodness it was so good! I took it and hid it in my mini fridge lol. Thanks for the recipe!

  65. I am allergic to peanuts but I bet this would work with cashews too. I’m certainly going to try it sometime. I buy Sunflower butter since I can’t have peanuts and that is good too. I’m going to have to try both of these flavors.

  66. Thank you for opening my eyes to homemade peanut butter! I made it last night and at first I was skeptical if it actually would work….but it did and it tastes amazing!! Thank you!

    1. So glad that you tried it, it worked, and now you’re a believer :) Thanks for coming back to tell me!

  67. Wow I am so excited about this website I have not seen a recipe that I do not want to try amazing thank you so much.

  68. I just found a sale on peanuts (the big coffee can size peanut cans for $6.99) and knew I had to finally give it a whirl! I am so sold it’s not even funny! I calculated out that I should get about 5 1/4 c. of peanut butter according to your recipe estimations which is around a cup more than one would get in the large 40oz store bought jar and won’t cost me any more PLUS i have no trans-fat, no sugar ( I used plain peanuts) and way better taste! I am in love! Thank you, thank you, thank you!!

    1. I am so glad that it’s a hit for you, on all levels…from taste to money savings to controlling the ingredients..and most of all..taste! I just love it and for eating on toast, off the back of a spoon :) It’s really the best thing ever, right! Thanks for the feedback and glad you love it as much as I do!

  69. I made this with my 8 yr old daughter this evening. She was fascinated by watching the peanuts transform. It tastes delicious!!!

    1. My almost 6 year old loves watching it too! But she screams at me MOM IT’S SO LOUD IN HERE! :) I am so glad you made it and are enjoying it!

  70. My pb tastes fantastic, but it is very thick and not very spreadable! Did I let it process too long? Or not long enough?

    1. My post tomorrow is about nut butter – ironic you’re writing! Very thick & not spreadable, I would say you didn’t process long enough. You want it to be very liquid-ey in the canister. If it’s not, you didn’t process long enough, or your nuts were not very oily (peanuts do vary in oil content to a minor degree). I would put the whole thing back into the food proc, reprocess for at least 3-5 mins and if you feel it would, a tiny tiny bit of canola/vegetable oil. Tiny. And NO honey or syrups. That will make it worse. Report back what you try!

  71. I’ve been buying 2 jars of sunflower seed butter a week to make granola bars. Why hadn’t I thought to make my own?? So simple!! I’ll be starting right away!!! THANK YOU!!!

  72. I am definitely trying this peanut butter recipe this weekend! Peanuts are such a good source of energy and enjoying them without additives like this makes them seem healthier.

  73. True, True. Thanks for quick answer. It probably the peanuts are too dry. Blender seems to work just fine in proper amount of nuts. I’ll try add some banana. I’ve read that could help too or just some oil.

    1. Adding honey will make the thick/dense situation even worse – making it more tacky, sticky and hard to blend. If after 7 minutes you still had a dense and dry paste, it could be your blender, your peanuts could be very dry, or you may need to try a bit of oil to help things glide along.

  74. I thought this was just one of those too good to be true pinterest find (like every mug cake I’ve ever tried), but I just made some and it is unbelievable!! I can’t wait to try new varieties :). Thanks so much for the idea!

    1. No it really is true and glad you tried it and thanks for reporting back! My latest favorite is a splash of vanilla extract with white chocolate chips – mmmm, so good!

  75. Looks like a great recipe, will have to try this! I have an older Black and Decker food processor, has anyone complained that processing the nuts is too much for their machine to handle?

  76. I tried this recipe last night and I am SO delighted with the results!!! Now I am going to graduate to almond, hazelnut (my current fave NB) and definitely some of this white choc pb that I keep seeing in the comments. This has saved me soo much money and inconvenience. I love your easy recipes especially simple homemade stuff like this, the mustard, the vanilla extract and I really love your old healthier recipes pls do more like those good oldies from time to time!

    1. I’m glad you tried it and loved it! I try to showcase a variety of all types of recipes and ideas, something for everyone so to speak. Glad this was a winner for you!

  77. Mmm, peanut butter! I have all kinds of nut butters in my fridge and cupboards! My current favorite is cashew butter!

  78. this was DELICIOUS and came out exactly right on the first try in even less time, with my junky blender! we did a slightly chocolate batch and a white chocolate batch and it was to die for. kids asked for it for dessert every night until it was gone!!! never going back. thank you! i love so much of your stuff. :)

    1. I am so glad that you loved it and that your kids did, too, and that you had success! Thanks for reading and for the feedback and for trying your own homemade PB!

  79. I could eat peanut butter every day but don’t because I’d become enormous! I am so happy you posted this simple yet absolutely yummy DIY. Many people just don’t bother because they are seriously lazy people. i know this because I was a seriously lazy person and in the past, I would rather have bought the industrial peanut butter instead of this much more healthful version. Once I began doing my own food preparations, it just got easier and easier, so I hope your readers will be inspired by you and start DIYing (if they haven’t yet) and will soon realize that doing this kind of thing is easy, takes very little time (really, compared to driving to the market buying your peanut butter!) and they’ll realize that it’s ultimately rewarding AND cute especially with your adorable canning jar.

    1. I’m glad you enjoy making your own now too have started DIYing! So much more rewarding and tastes better – you’re right!

  80. 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)

    1. It was a decorative glass canning jar that I got years ago at I believe Crate & Barrel. Thanks for saying hi!

      1. thanks, so much…I think they will make cute holiday gifts, this year. Does the peanut butter need any refrigeration?

      2. To each her own, I don’t think it’s necessary; that said, you may want to if you like a firmer nut butter but if you like warmer, room temp butter – then no. It’s personal preference.

  81. 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.

    1. I’m really glad you like my blog, recipes, and photos. If you could make sure to link back to my post if you enjoy my recipe, that is appreciated.

  82. 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. 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!

  83. 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.

  84. 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.

    1. 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.

  85. 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!

  86. 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.

  87. 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!

  88. 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 :)

  89. 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. :(

    1. 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!

      1. 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???!!!

  90. 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 :)

    1. 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.

  91. 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.

  92. 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?

    1. 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…

  93. 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?

    1. 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!

  94. 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!!!

    1. So glad it was a big hit and that a door has been unlocked for you :) Enjoy your homemade PB and yes, not having to buy PB is pretty cool, right!

  95. 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. :-)


    1. Glad you liked it, tried it, that all your stages looked like mine and that you added chambord – oh I am a huge fan of it in champagne – and why not in PB! Great idea!

  96. 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!

  97. 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.

    1. 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 :)

  98. 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!!

  99. 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!

  100. 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?

    1. 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.

  101. 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.

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

    Many many thanks from Spain!! :)

  103. 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!

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

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

  106. 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.

  107. 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!

    1. 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!

      1. 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.

      2. 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!

  108. 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.

  109. 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!!

    1. thanks for stopping by and saying hi, Cheryl! And I hope you make some of your own and come back and tell me about it if you do :)

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

  111. 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.

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

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

  114. 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!

  115. 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.

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

  117. 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.

    1. 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.

    1. I addressed this within the recipe section – under substitutions and flavorings.

    1. maybe try refreshing your browser? They are showing up for me in Chrome, Safari, and Firefox. Sorry you can’t see them!

  118. 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.

    1. I addressed storage within the recipe section within the post. I gave my thoughts on it there so just re-read what I wrote.

  119. 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.

    1. 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.

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

  121. 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.

  122. 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!

    1. I’ve read that the final PB is impacted by the type of oil/nut used, and also by roasting for full flavor intensity. I be they’d be great.

  123. 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!

  124. 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…

    And if you’ve never tried white chocolate PB, you HAVE to try this recipe!

    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!

  125. 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! :-)

      1. 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 :-)

      2. 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!

  126. 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!

    1. thanks for saying that, Keith. Looks like you’re a photographer so that means a lot coming from you!

  127. 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.

  128. 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!

  129. 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.

  130. 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!!

  131. 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.

    1. 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!

  132. 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!

  133. 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.

    1. 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 :)

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

  135. 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!

  136. 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!

  137. 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!

  138. 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!

    1. It’s hard to go wrong, isn’t it…when we’re talking homemade nut butters.

  139. 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:)

    1. 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 :)

  140. 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!

    1. 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.

    1. Thanks – and yes, adult flavored AND that doesn’t separate…I am so happy :)

  141. 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!!!

    1. 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.

  142. 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

    1. Yes for sure – either melted choc or cocoa powder, depending on what you want to do to the consistency….so much fun to play around.

  143. 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.

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

  145. 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.

  146. 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!

    1. It could have to do with your machine or maybe the peanuts themselves..this got pretty darn smooth!

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

  148. 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!

    1. 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!

  149. 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!

    1. Glad you’re on the homemade bandwagon, to…yes…to better and usually cheaper!

  150. 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! :)

  151. 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:


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

      Those nut butters sound delish!

    2. 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!

  152. 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. ;)

    1. 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 :)

  153. 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 …

    1. Just put it in a plastic container or any little bowl and cover with plastic wrap…go get to work :)

  154. 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.

    1. 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.

  155. 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.

  156. So funny that you made homemade peanut butter. That is on my to do list. My girlfriend just whipped up a batch the other day and inspired me to do so. Now you have inspired me as well. She made hers in the vitamix. The reason I abstain from most natural peanut butters’ is due to the oil and the separation. I hate trying to combine the two together. It’s a messy process that doesn’t really taste that great. I am trying to like the healthier peanut butters, but I find I have to glop on jelly in order to enjoy them. I am still a fan of Jiff and I know it’s terrible because its full of “who knows what” and tons of sugar. Anyway, this looks so easy and it could even be a job for Eli (which he would love). Maybe it would help my kids to like peanut butter and jelly a bit more.

    1. “It’s a messy process that doesn’t really taste that great” — exactly. That is what I was trying to say in the post. An oil slick and a dry blob that doesn’t want to ever really re-accept the oil or if it does, it’s a lot of stirring and elbow grease.

      People freak out about so many things and try to say they are so “unhealthy” and sure it’s healthier to make your own, but even Jif…dare I say with “all” the chemicals and “all” the sugar, is still far healthier than eating just about anything most of mainstream America will be eating at their 4th of July bbq’s :)

      1. Hi Averie. I wanted to let you know that I received your reply in my inbox, so it seems to be working now.

  157. I didn’t know it will just take you 5 mins to make your homemade peanut butter. I love peanut butter and I would really love to try and make this one at home. This is gonna be amazing especially adding your own flavor to it. This is great. Thanks for sharing this Averie.

  158. I’ve thought about making homemade peanut butter several times, but I’ve never actually done it. I’m glad to see that someone has! I might just do it this summer with my kids!

  159. Just wanted to ask, how long is the shelf life or the fridge life? Also thanks so much, this would make a great gift.

    1. Good question & I thought I had addressed it within the post and sort of did in places but updated the post in the recipe section, under notes, about storage. Your mileage will vary and your comfort levels, but for me, many, many weeks – at least a month (but it will be devoured FAR before that!)

  160. I seriously need to get my little paws on a food processor asap!! I keep putting it off, and then I see amazing recipes like this, and I kick myself. One day!!

  161. Of all the nut butters, I’ve never made plain pb! I literally just ran out this morning too, maybe I should actually make it instead of buying it this time around. I love how smooth yours looks!

  162. This weekend I made a how to make peanut butter video that I am going to share on my blog soon. It is so much better than store bought; I kind of couldn’t believe it. I think I’ll be making rather thsn buying now. Mine was thick and creamy, almost whipped, and it didn’t separate either. Such a treat :)

  163. I have not made homemade peanut butter in a few years, now it looks like I will have to do that very soon. You are right. It is so much better than store-bought.

  164. If I had a high-powered blender, I’d be all over making my own nut butters. My poor blender can barely handle cashews for a cashew cream. My cuisinart food processor is great, but it’s big and really note meant for blending.

    1. Ok wait, you have a Cuisinart but it’s not meant for blending? That’s a great brand of machine and if you can’t use it for blending..well…ya know.

      This food proc I used is a 12 cup, so a pretty big machine. It’s not a “mini” by any means! I feel like the words “12 cup” or “14 cup” really are like coffee pots. That sounds “huge” but once you get to really using it, it’s not “that” big. Same with my stand mixer, it’s a 7 quart and that sounds huge but I am grateful for it over a 5 quart b/c I feel like I need the space! Point being, I think you should try your Cuisinart again!

    2. I use a ninja that I bought at Big Lots for 29.00 makes everything great! I bought it to make protein shakes with ice so they would be more like a milkshake, but works great for grinding anything and has a small and large bowl.

  165. Love it. I make peanut butter all the time and it tastes sooo much better than any Jiff version! As soon as I read the title, I thought, “Oh, I hope she used honey roasted nuts…” ;) Girl after my own heart! I’ll also sometimes buy a small box of the mixed nuts with no peanuts and grind ’em down to a mixed nut butter. Add chocolate, vanilla bean, coconut, anything! Such a great, easy recipe – thanks for sharing!

    1. Oh your version sounds great – there is really no wrong way to go with flavors I’ve determined!

  166. Ooooh, this is the most beautiful peanut butter EVER! I absolutely love making it homemade. So fresh and easy, and you can have total peace about the ingredients. Fun!

  167. I make my own almond butter all the time to save money now and really prefer the taste/ ingredients to the ones in the store. Next up I want to try making macadamia nut butter. And these pictures are simple, bright, and just gorgeous, they make me want to dig right in.

    1. Thank you; they took more than the 5 mins it took me to make the PB :) I’m sure you understand! Mac nut butter sounds great!

  168. Homemade peanut butter is the only way to go. I totally love your take on it though! Honey roasted peanuts sound amazing!

  169. I actually really love the thick dry mound of peanut butter at the bottom of a jar of natural peanut butter. Kinda weird but it’s my favorite part of the jar!

    I’ve been wanting to make my own nut butter and this post was really helpful, I’ll definitely have to make some soon!

    1. glad it was helpful and that thick mound is usually just a tasteless rock in all my jars which is why I don’t even buy natural any more!

  170. Peanut butter… an effortless delicacy… you could not be more spot on with that statement! And what I LOVE abut making this peanut butter with honey roasted peanuts is that you don’t have to add ANYTHING, I most definitel do not add any salt or oil, the pb is perfect on its own. I keep mine in the fridge and dip baby carrots in it!

    What I love MOST about the process of making this pb is that mine gets kind of warm and melty after I make it in the food processor – from the heat of the blades turning for 4 mins straight. I LOVE that you made this and shared detailed step by step instructions and pictures!! I actually made almond butter the other day and mixed it with this pb because I wanted to see how it’d taste. It’s thick and amazing!!

    1. The warm & melty would be so perfect in the winter and in the summer, the coolness of it after being refrigerated is so good and unlike commercial PBs when stored in the fridge, this doesn’t get that artificially cold sort of rock-like quality…still smooth!

      Glad you like the step by step. It took me just a smidge of time but worth it I thought :) And LMK if you like your PB plain or mixed with AB. I am definitely all about solely PB!

  171. I just recently starting making my own nut butters, starting with sunflower seed butter. Soooo easy, and so good! Almond butter is my favourite though.
    I have added all sorts of extracts and spices already, but never thought of liquor! How fun would a raisin-rum one be??

    1. Making SFSButter…I recently saw Heidi/101cookbooks just post about hers and that’s next on my list. I do love TJs SFSB but I know you don’t live here and have no TJs and I bet yours is even more amazing (and totally pure!). Thanks for stopping back and saying hi!

      1. If you like the TJ´s one (I sure do!) then you will LOVE the homemade stuff. Freshly roasted sunflower seed are making such a difference :)
        Oh, how I loved being in LA and having daily access to TJ´s!

  172. Yummy! I’m a bit allergic to peanuts (well, it’s hit and miss – fresh from the shell ones are ok, but waaaay too time consuming), but I make almond butter like it was my job. There is just no comparison in taste there either, or price. However, you have to factor in blowing up your food processor now and then.

    1. Sorry to hear about your allergy. Not easy as peanuts are in everything or touch so many things in the processing/manufacturing aspect. Glad that almond butter works for you, though!

  173. I am dying to try to make my own! It’s unbelievable how easy it is to make! I can’t believe it… Now I just need a food processor :)

  174. The step by steps are so helpful, I’m pretty sure I’d get to the big lump stage and freak out! Thanks Averie, I can’t wait to give this a try!

    1. Glad you like the steps and that they help…honestly I was taking ALL these pics along the way, turning a 5 min job into way more and wondering why am I doing this? … but knowing it helps = worth it! :)

      1. It really does help. I would probably freak out, too! I want to make almond butter, does it do the same thing?

      2. Almonds are a much firmer nut and although you can make your own AB, it takes longer and for some people and their food processors, it’s more challenging to get them to break down. I just don’t love AB that much so always stick with PB. Cashew butter is extremely easy to make and delicious if you want to give cashews a try. They break down very! easily.

  175. Nom nom nom.

    You can’t beat homemade anything! I have not yet made home-made peanut butter, but now I may have to!

  176. I have my own peanut butter before too! I did add a little honey and olive oil. Tasted so good! Plus, I amazed my friends telling them that I made it myself. LOL

    1. I know…people are AMAZED when you tell them you made it. Their eyes get as big as saucers…no one realizes how easy it is!

  177. Oh Averie, this looks absolutely dreamy! And I LOVE the addition of the “adult flavorings”! I’ve never thought about trying that when making homemade nut butter…which is something I need to do more often! Stunning pictures, as always!