Homemade Peanut Butter
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Learn how to make Homemade Peanut Butter with step-by-step instructions, in 5 minutes using only peanuts. This simple recipe is made with no added oil or sugar, eliminating the need to buy store bought ever again!
Not only was peanut butter one of my favorite foods while growing up, but a Peanut Butter and Jelly Sandwich was my very first post in 2012! It was the easiest recipe that I could think of at 2 am while trying to figure out how to use a recipe card for the first time.
Making your own peanut butter at home is the best way to avoid soy and palm oils, not to mention the ridiculous amount of sugar they add!!
Trust me, all you need is peanuts, a food processor or high-speed blender, and about 5 minutes to create the freshest tasting peanut butter that you have ever tried.
Ingredients that you will need
- 16-ounces of dry roasted peanuts. I really wasn’t kidding. These are generic, Kroeger brand peanuts and they work perfectly.
- Spanish peanuts are the best option do to their higher oil content, but they are sold out. Give them a try if you can find them.
Be sure to check out the detailed printable recipe card below
How to make Homemade Peanut Butter
Add peanuts to the bowl of a food processor or high-speed blender.
Secure the lid and start pulsing the peanuts, stopping and starting until they are coarsely chopped.
Blend for one minute, then remove the lid and scrape down the sides.
Secure the lid once more and blend again until smooth and creamy, an additional minute or two.
This peanut butter is hot and almost liquified when it is first processed but it will firm up once it cools down.
Pour peanut butter into a glass-sealed jar or plastic container with tight-fitting lid and place in the refrigerator.
Recipe FAQs
Peanut butter will last for 3 to 6 months in the refrigerator, or 1 month if stored in a cool, dark place like a pantry. If the oil separates, simply stir until it is well blended and smooth.
You will want to use a smaller sized food processor for this recipe, mine is a 5-cup, or double the amount of peanuts if using a 7 or 8 cup processor. Make sure the peanuts completely cover the blades for best results.
A high-speed blender like Ninja or BlendTech will work just as well. Any blender that cannot pulverize ice, will not be able to puree peanuts.
Yes, it is high in healthy fats and high-quality protein, has no cholesterol, and is a good source of biotin, copper, niacin, folate, thiamine, phosphorus, vitamin E, manganese, and magnesium.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Ninja Mega Kitchen System that has a blender and food processor bowl and is 1500W.
- Wide-Mouth Glass Jars with Lids – the short square ones that I used are sold out.
- Silicone Spatula
Recipes that use peanut butter
- Chocolate Peanut Butter Protein Smoothie
- Peanut Butter Cookies with Reeses Pieces
- Chocolate Peanut Butter Kisses Cookies
- Vietnamese Spring Rolls with Peanut Sauce
- Cold Soba Noodle Salad
- Outdoor S’mores
- Peanut Butter and Banana Dog Biscuits
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Homemade Peanut Butter
Equipment
Ingredients
- 16 ounces dry roasted peanuts mine were salted
- pinch sea salt optional if your peanuts are unsalted
Instructions
- Add peanuts to the bowl of a food processor or high-speed blender. Secure the lid and start pulsing the peanuts, stopping and starting until they are coarsely chopped.
- Blend for one minute, then remove the lid and scrape down the sides. Secure the lid once more and blend again until smooth and creamy, an additional minute or two. Add sea salt if desired.
- Pour peanut butter into a glass-sealed jar or plastic container with tight-fitting lid and place in the refrigerator.
Notes
- This Homemade Peanut Butter recipes make approximately 1.75 cups. 2 tablespoons per serving equals 28 servings.
- The peanut butter is hot and almost liquified when it is first processed but it will firm up once it cools down.
- Peanut butter will last for 3 to 6 months in the refrigerator, or 1 month if stored in a cool, dark place like a pantry. If the oil separates, simply stir until it is well blended and smooth.
- You will want to use a smaller sized food processor for this recipe, mine is a 5-cup, or double the amount of peanuts if using a 7 or 8 cup processor. Make sure the peanuts completely cover the blades for best results.
- A high-speed blender like Ninja or BlendTech will work just as well. Any blender that cannot pulverize ice, will not be able to puree peanuts.
