Recipe For Peanut Butter
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.
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Servings: 32 tablespoons
Equipment
- 1 large rimmed baking sheet
- 1 high-speed blender or food processor
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 4 cups (584 grams) raw organic shelled peanuts
- ¼ cup (55 grams) 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.4 cups raw organic shelled peanuts
- Allow roasted peanuts to cool completely, then transfer to your blender or food processor.
- Using a 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. Add oil if you want a smoother consistency.¼ cup neutral oil like avocado oil or coconut oil
- Using a 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. Add oil if you want a smoother consistency.
- Transfer the peanut butter to a glass jar with a tight fitting lid.
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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.
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