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.
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 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.
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.
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:
- 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. 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.
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.
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.
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.
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.
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.
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.
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!
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Homemade Peanut Butter
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.
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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).
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
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?
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.
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?
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!
thank you! When I made my peanut butter I stopped at the big ball stage thinking it will never smooth out! Now I know.
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 :)
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
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.
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
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.
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.
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! :)
I can’t wait to try this recipe! How long does peanut butter keep?
Reread the post/recipe – it’s discussed at length.
How long will peanut butter (and other nut butters like this) keep in the fridge?
Reread the post/recipe – it’s discussed at length.
My understanding is that peanuts are all GMO unless they are organic. I would recommend purchasing only organic peanuts.
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
Super easy to make pickles! 10 minutes! Use cucumbers and some dill. Done.
https://www.averiecooks.com/how-to-make-easy-pickled-vegetables/
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!!!!
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!
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. :(
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 :)
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!
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!
So glad you’re a fan! I love adding a little vanilla (or shot of boubon, rum, Baileys – there are so many things you can add – for the adults only of course)
See here for lots of other flavor variations, i.e. white choc, chocolate, cookie butter
https://www.averiecooks.com/category/dips-spreads/peanut-butter
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!
Hi Eris – thanks for LMK you tried it and are so happy! I travel alot and I know in places outside the USA, PB is not as common and what there is, usually isn’t that good! Glad you’re on board with making your own. Make sure to try some of the other flavors, too :)
https://www.averiecooks.com/category/dips-spreads/peanut-butter