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How to make Homemade Peanut Butter

how to make your own peanut butter
Peanut butter is a delicious and versatile ingredient that we can spread on sandwiches, mix into cookies and use as a base for all kinds of savory sauces. Most of the time, we buy our peanut butter and choose from one of dozens of varieties available at the supermarket. If you have a food processor, you can actually make your own peanut butter very easily at home and gain the ability to control what goes into your butter and control the texture.

You can make a huge batch of peanut butter, but I would actually recommend starting with this recipe of halving because it is easier to keep and use in the fridge. It is also easier to tweak the recipe in the future if you decide that you like a little more salt, a little more sugar or some other element. The process is simple: place roasted peanuts in the food processor and whiz with a bit of salt, a bit of sugar and a bit of oil until the mixture is smooth and creamy. You can vary the seasoning to your taste and the amount of oil to the consistency that you like best, but no matter what you’re going to end up with a very fresh tasting peanut butter.

Homemade peanut butters are almost never as smooth as store-bought peanut butters, which utilize much heavier duty equipment for crushing peanuts into a paste than a counter-top food processor. My peanut butters have a very slightly sandy texture by the time I’m done with them. I add back in chopped peanuts for “chunky” peanut butter.

Now, while I like homemade peanut butter for sandwiches and toast, I still prefer brands like JIF for baking because they give a more consistent – and sometimes better – result. You can certainly experiment with the homemade nut butter for baking, but keep in mind that most recipes are written for national brands (regular and “natural” with their creamy consistency). This means your result may be different with homemade butter, so don’t worry if you need to do a little tweaking to get the cookies with homemade peanut butter turn out like the cookies made with a national brand.

Homemade Peanut Butter
15 oz roasted peanuts
3/4 tsp salt
1 tbsp sugar
2 tbsp peanut or canola oil

Combine peanuts, salt and sugar in the bowl of a food process. Whiz until well combined and mixture looks sandy, about 1-2 minutes.
With the motor running, stream in the peanut oil until peanut butter comes together and is smooth. Blend for about 2 minutes to smooth the peanut butter out as much as possible. Add in additional seasoning to taste.

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  • Kalynskitchen
    March 3, 2011

    Never thought of doing this, but I bet the homemade peanut butter is great for things like peanut noodles.

  • Daniela
    March 3, 2011

    First time for me on your blog and I love it! I am going to try your recipe for peanut butter. I would also like to link you website on mine if you would like. – Dani

  • Stephanie
    March 3, 2011

    Will this recipe work the same with another type of nut?

  • Nicole
    March 4, 2011

    Stephanie – Yes, but since different nuts have different oil contents, you might need slightly more or less oil.

  • Fat Fudge
    March 4, 2011

    If you use a Vita-mix blender, you can use any nut and get it creamy smooth without any oil.

  • Holland
    March 5, 2011

    The farmers market sets up shop outside my apartment on Saturdays and I buy my freshly roasted salted peanuts there (500g for €1! Suckers…) Then back to the apartment with some fresh bread, a bit of a whip-up and done.

    If you’re like me and like chunky peanut butter, reserve 1/4 of the peanuts for adding at the end. Once you’ve got the main 2/3s to the smooth consistancy you like, dump in the last bit and let chop for 30 seconds. You’ll find you use less oil this way too (oil is necessary to blend the nuts, but less nuts to smooth out = less oil needed).

    If you like the sweeter honey-roasted peanuts, as my girlfriend’s children do, swap out 1/2 the plain nuts for the honey-roasted variety, and add 1/2 tsp of sea salt in the last 30 seconds of procesing.

    BTW, peanut butter will look a bit loose in the beginning (it is still warm..) but will firm up nicely after a day of refigeration. You can keep it in the fridge for upwards of 3-4 weeks, easily.

    October 19, 2011

    I’ve known how to make peanutbutter longer than most of you are old,but putting sugar in it is a new one for me. But I learned something new by accident the other day. I decided to make home made peanut butter, and not paying attention I accidently ground pecans! Talk about a new and wonderful treat. They are great on almost any treat, or you can add a bit of oil and salt and you have pecanbutter to put on sandwiches or any thing you would peanutbutter.

  • Rachael
    July 6, 2012

    I can’t wait to try this recipe! My husband will love it!

  • Zoe
    September 30, 2012

    This my first time saw peanut butter recipe…..already tried this morning and my mom and I were both very satisfied about it….(but my color is much more white than the pic.)
    Thanks a lot!!

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