How to Make the Best Peanut Butter
- PREP 10min
- COOK 10min
- TOTAL 20min
My homemade peanut butter recipe is so simple to make. All you need is a food processor or high-powered blender and 15 minutes. I always roast my peanuts before making homemade peanut butter (even if the package says roasted). A little time in the oven warms up all the oils in the nuts and brings them to life, making our peanut butter taste even better.
Oil is optional but does help if your nut butter is too thick. Any neutral oil will do the job. You should not need a lot, maybe a teaspoon or two.
You Will Need
2 cups (300g) unsalted shelled peanuts
1/4 teaspoon fine sea salt, or more to taste
1 teaspoon maple syrup or honey, or more to taste
1 to 3 teaspoons peanut or vegetable oil, as needed
Directions
Preheat the oven to 350°F (177°C). Add the peanuts to a round or square cake pan (or small-rimmed baking sheet).
Roast the peanuts in the oven for 3 minutes, shake the pan, then roast another 3 to 5 minutes or until they are lightly browned and smell nutty (watch them to prevent over-browning). Let them cool until you can handle them.
For crunchy peanut butter, add 1/3 cup of the roasted peanuts to the bowl of a food processor. Pulse 6 to 8 times or until the peanuts are chopped small. Transfer the chopped peanuts to a bowl and reserve for later.
Add the roasted peanuts to a food processor bowl (save the chopped peanuts for adding later if you are making crunchy).
Process the peanuts for 1 minute, then scrape the sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until the peanut butter is shiny and smooth. The peanuts will go from crumbly and very dry to a clumpy mixture and finally to smooth and shiny.
Add your desired amount of salt and maple syrup or honey, then process until combined. We add 1/4 to 1/2 teaspoon of salt.
Check the consistency of your peanut butter. If it seems too thick, add oil, a teaspoon at a time, until you are happy with it.
For crunchy peanut butter, stir in the reserved peanuts.
Adam and Joanne's Tips
- Almond peanut butter: Use 1 cup (150g) of unsalted shelled peanuts and 1 cup (150g) of unsalted whole almonds. Then, follow the recipe for basic peanut butter.
- Chocolate Peanut Butter: Use the basic peanut butter recipe, but increase the oil to 2 tablespoons and add 1/2 cup (45g) unsweetened cocoa powder and 1 cup (170g) powdered sugar. Process until smooth, taste, and then adjust with more sugar, up to 1/2 cup (85g) more. If it is too thick, add more oil, a teaspoon at a time, until you are happy with the consistency.
- Vegan peanut butter: Use maple syrup instead of honey to sweeten the peanut butter.
- Storing: Transfer the peanut butter to a food-safe container or jar, cover it, and store it in the refrigerator for up to 1 month. If the peanut butter separates, use a spoon to stir it until it is well blended.
- Using a blender: As long as you have a high-powered blender, you can make peanut butter in a blender. The steps will be the same as with a food processor.
- Nutrition facts: The facts provided below are estimates for the basic recipe. We have used the USDA database to calculate approximate values.