Making your own homemade peanut butter recipe is a game-changer. With just roasted peanuts and a food processor or high-speed blender, you can create a smooth, creamy spread that's free of additives. This simple recipe brings out the natural flavor of peanuts, making it far superior to store-bought varieties.
One of the best parts about making peanut butter at home is the satisfaction of knowing exactly what’s in it. Without any preservatives or additives, it’s a healthier option that tastes incredibly fresh, and you only need one or two ingredients to make it.
I love experimenting with different add-ins, like a touch of honey, a sprinkle of cinnamon, or a spoon of cocoa powder to create unique flavor combinations that my family enjoys. It's always a hit, and I feel great about serving it.
Homemade peanut butter is so versatile in our kitchen. We spread it on apple muffins, drizzle it over oatmeal, or blend it into smoothies for a protein boost.
It's also a fantastic ingredient in baking. Adding a scoop to edible cookie dough or sweet potato brownie batter takes desserts to a whole new level. Knowing it’s homemade makes every bite even more special!
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Why You'll Love This Homemade Nut Butter
- No tree nuts: perfect for those with allergies, this homemade peanut butter is a staple in our kitchen. It’s incredibly versatile, complementing everything from breakfast to snacks.
- Health benefits: without added oils, salt, or sugars, you control the ingredients. Peanuts are rich in protein, fiber, and healthy fats, making this spread both delicious and nutritious.
- Versatile: we love using our homemade peanut butter in various dishes, like drizzling it over buckwheat pancakes or adding it to smoothies. It's also fantastic in the peanut vinaigrette for our crunchy kale salad.
Recipe Ingredients and Substitutions
You'll need the following ingredients to make healthy homemade peanut butter:
Ingredient Notes:
- Peanuts: choose raw, unsalted peanuts for a pure taste. The natural oils in peanuts make additional oils unnecessary. For a change, try using raw almonds for homemade almond butter.
- Sea salt (optional): a pinch can enhance the peanut flavor.
- Vanilla powder (optional): adds a rich depth. Vanilla extract works well if added after blending.
See recipe card below for all ingredients and quantities.
No need for extra oil; peanuts release their natural oils when blended.
How to Make Homemade Peanut Butter
- Step 1: Start with 4 cups of raw peanuts: I prefer raw organic peanuts for their purity and nutrition, without additives.
- Step 2: Roast the peanuts: This step is optional, but roasting at 350°F for about 10 minutes really brings out a deeper flavor. Let them cool completely before you blend to prevent overheating.
- Step 3: Blend the peanuts: use a high-speed blender or food processor. Blend until creamy, using a tamper tool, or scraping down sides as needed. The peanuts will start with a crumbled texture, then clump together, then start to get smooth but gritty, then creamy and glossy.
- Step 4: Optional add-ins: if you'd like, add a pinch of sea salt, cinnamon, or a bit of vanilla at the end to enhance the flavor. Enjoy your homemade peanut butter!
Expert Tips and Variations
- Cooling peanuts: let roasted peanuts cool before blending to prevent overheating.
- Chunky peanut butter: if your favorite recipes include crunchy peanut butter, blend the peanuts for a shorter amount of time, or mix in a chopped cup of the roasted peanuts to the smooth peanut butter.
- Chocolate peanut butter: similar to nutella but with peanuts, mix in abut ¼ cup of cocoa powder near the end of blending. If the peanut butter is too dry, add a neutral oil, 1 teaspoon at a time, until you've reach the desired smooth consistency.
- Homemade peanut butter cups: use this homemade version of matcha dark chocolate mint cups for the best peanut butter cups. Just swap the filling with your own homemade peanut butter. You can also make peanut butter cookies by swapping the almond butter in these flourless almond butter cookies.
Common Questions
Yes, but they may require added oil as commercial processing reduces natural oils. Spanish peanuts, however have a slightly higher oil content, though they have a red skin which will effect the creamy texture.
Can I use less than 4 cups of peanuts?
4 cups (584 grams) works well because it’s enough nuts to allow the blades in the high speed blender or food processor to do its job. You'll need a rubber spatula to scrape down the sides of the bowl of a food processor or high-powered blender.
I highly suggest you refrigerate your peanut butter. Refrigeration extends freshness up to 6 months. If stored in a cool dark place, consume within a month.
Absolutely! Add a small amount of sea salt to enhance the flavor of the peanuts. Honey or maple syrup will add some sweetness, or cocoa powder for a nutella-like chocolate peanut butter. The add-in should be added at the end of blending.
Storage Tips
Natural homemade peanut butter has a shelf life up to 6 months in the fridge or 1 month at room temperature in a cool, dark cupboard or pantry. Store in an airtight container or mason jar with a tight fitting lid.
More Easy Recipes to Try
Recipe
Homemade Peanut Butter
Equipment
- 1 large rimmed baking sheet
- 1 high-speed blender or food processor
Ingredients
- 4 cups (584 grams) raw organic shelled peanuts
- ¼ cup neutral oil like avocado oil or coconut oil (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and spread the raw peanuts without overlapping. Roast for 10 minutes.
- Allow roasted peanuts to cool completely, then transfer to your blender or food processor.
- High speed blender: Place the lid on your container and replace the cap with the tamper. Blend on high, using the tamper tool to coax the nuts into the blades. It will take about 2-2 ½ minutes to achieve smooth peanut butter.
- Food processor: Place the lid on your container and blend, stopping periodically to scrape down the sides of the container with a silicone spatula. It will take about 4 minutes to achieve smooth peanut butter.
- Transfer the peanut butter to a glass jar with a tight fitting lid.
Notes
- Peanut butter will last up to 6 months in the fridge or 1 month in a cool, dark cupboard or pantry.
- You can always add a pinch of salt, honey or vanilla extract at the end of blending.
- For crunchy peanut butter, blend the peanuts for a shorter amount of time, or mix in a chopped ¼ cup of the roasted peanuts to the smooth peanut butter.
Allison
I'm always a sucker for homemade peanut butter! its so much better than store bought - this recipe turned out SO good!
Jacqui Wilson
Hi Allison, I'm happy you enjoyed the peanut butter!