Homemade peanut butter is so easy to make. With a high powered blender or food processor you’ll have smooth, creamy and perfectly spreadable high protein peanut butter in no time.
Peanut butter is a childhood favorite for many of us. With more and more spreadable nut butter options available, the opportunity for a variety of nuts and flavours is unlimited. For many however, tree nuts are not an option because of allergies so peanut butter easily becomes a favorite staple.
Creamy and delicious peanut butter is so much tastier than store bought. Without the added oils, salt and sugars, you can control exactly what goes in it.
Peanuts: are a good source of protein and healthy monounsaturated fats which is good for your heart and your cholesterol. Peanuts also contain potassium, magnesium and immune supporting zinc.
Sea salt (optional): just a pinch will enhance the peanutty flavour.
Vanilla powder (optional): adds a rich vanilla flavour.
How to make homemade peanut butter
Start with 4 cups of raw organic shelled peanuts: I like to use raw organic peanuts because they have not undergone any processing aside from having the shells removed. This way all the nutrients have been retained in the peanuts and they will not have been overheated with roasting, or include additives like salt, low quality oil or sugars.
Roast the peanuts: This is optional, as you may enjoy the flavour of raw peanut butter, but I suggest you try roasting a batch to bring out a deeper almost sweet characteristic of the peanuts. Roasting the peanuts at 350°F for 10 minutes will allow the natural oils to surface on the peanuts and provide a more creamy peanut butter result without added oils.
Allow the roasted peanuts to cool: Once you remove your roasted peanuts from the oven, allow them to cool completely before blending to prevent overheating.
Start blending the roasted (or raw) peanuts: Add the peanuts to the blender and slowly turn it to high. You will want to use your tamper tool continuously to push the peanuts toward the blades as you coax the peanuts to get creamy. This will take about 2-2 ½ minutes. If you’re using a food processor, you’ll need to stop the machine from time to time to scrape down the sides, about 4-5 minutes. The peanuts will start with a crumbled texture, then clump together, then start to get smooth but gritty, then creamy and glossy.
Common Questions About Homemade Peanut Butter
You can buy roasted peanuts to make peanut butter but they will have gone through a higher heat processing which destroys more nutrients in the peanuts. You may also need to add some neutral oil at the end of blending as some of the natural oils in the peanuts will have been lost during commercial processing.
Can I use less than 4 cups of peanuts?
4 cups works well because it’s enough nuts to allow the blades in the high speed blender or food processor to do its job. Less nuts and you won’t be able to effectively use your tamper to work the nuts toward the blades in your blender, and your food processor may push a small amount of nuts to the side without having the chance to blend them down properly.
I highly suggest you refrigerate your peanut butter as it will last up to 6 months in the fridge. If you choose to store your jar in a cool, dark place it may last up to a month. However, it will not have any preservatives in it so be weary of any off-smells or tastes that can be affected by heat or humidity, causing rancidity.
You can always add salt to enhance the flavour of the peanuts. A tablespoon of honey will give it some sweetness and vanilla will deepen the flavour. I like to add ½ teaspoon of vanilla powder or you can use vanilla extract. Just make sure to blend the flavours in at the end of processing.