Homemade Peanut Butter — 🥜🎉🙌 This recipe 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.
Table of Contents
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, using it in everything from oatmeal bowls to smoothies, and granola. I’ve even been known to eat it by the spoonful or with apples. But homemade peanut butter is a delicacy and a nearly effortless delicacy at that.
Once you have something amazing, it’s hard to get excited about anything less than. That’s this peanut butter.
Sure, all peanut butter is good, and some are 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.
Love this recipe?
This chocolate coconut cashew butter is rich, creamy, and so indulgent, too!
Homemade Peanut Butter Ingredients
You only need one ingredient for this recipe. No added sugars or preservatives required!
- Peanuts – 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. However, 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.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Peanut Butter from Peanuts
Making homemade peanut butter from scratch takes less than 5 minutes!
- Add the peanuts to the canister of a food processor.
- Process on high power until creamy and smooth. 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.
- Stop and scrape down the sides as needed.
- Continue to blend until you achieve a smooth, creamy texture.
- Enjoy immediately, or store for later!
Consistency Tip
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.
How to Make Flavored Peanut Butter
You can flavor your homemade peanut butter with anything you want, from vanilla or coffee extract to cinnamon, 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 homemade nut butters I’ve made include:
- Sunflower Seed Peanut Butter
- Gingerbread Cookie Dough Peanut Butter
- White Chocolate Cinnamon Chip Peanut Butter
- White Chocolate Butterscotch Peanut Butter
- Chocolate Peanut Butter
- Cookie Butter Peanut Butter
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. Or, add honey or maple syrup for a sweeter taste. 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 flavoring 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.
Storage:
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!).
Recipe FAQs
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.
Not that I’m aware of. Blenders aren’t powerful enough to process all those peanuts, so a food processor is a must.
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.
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.
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.
Yes, you can use any kind of peanut you’d like in this recipe. Personally, I prefer dry 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.
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 Recipe
Equipment
Ingredients
- 16 ounces peanuts, you can roasted, salted, unsalted, honey roasted, etc.
Instructions
- 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.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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).
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.
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!
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!
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!
Peanut Butter Brookies — A soft and chewy peanut butter cookie base with a rich fudgy brownie recipe on top!
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
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!
So glad you tried it and are a fan and a believer now! Thanks for coming back to LMK!
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!? :-)
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!
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 ^^.
Just use your favorite peanuts; lightly salted, or whatever kind you like best. Enjoy!
Thank you so much for the answer, see you with some other recipes!
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!
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!
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!
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
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!
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)”
;)
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!
Enjoy! :)
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!
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!
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!
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.
I’m just curious from where you got your jars. They’re cute. I’m having trouble finding them.
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.
Can also contact ball company online they have lovely stuff there aswell.
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.
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 :)