Homemade Peanut Butter
Roasted peanuts blend into a creamy, nutty spread in minutes with just a food processor.
Dietary
Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher
Allergens
Peanuts
Freshly ground peanuts yield a spread richer and less sweet than most jarred versions, with a texture you control from chunky to silky smooth. A touch of oil and salt rounds out the flavor, and a drizzle of honey adds optional sweetness. It keeps well in the fridge for toast, sandwiches, or baking.
Ingredients
- 3 cups raw peanuts, shelled
- 1 teaspoons salt
- 1 tablespoons peanut oil, plus more as needed
- 1 tablespoons honey (optional)
Method
-
Preheat the oven to 350°F (175°C) and spread the raw peanuts in a single layer on a rimmed baking sheet.
-
Roast the peanuts, stirring once or twice, until fragrant and lightly golden.
-
Let the roasted peanuts cool for 10 minutes until just warm to the touch.
-
Transfer the warm peanuts and salt to a food processor and process continuously, scraping down the sides as needed.
-
Continue processing until the peanuts break down into a coarse meal, then a thick paste, about 3 to 4 minutes.
-
With the processor running, drizzle in the peanut oil and process until the mixture turns smooth and creamy, scraping down the bowl once.
-
Add the honey, if using, and pulse a few times to combine.
-
Transfer the peanut butter to a clean jar, cover tightly, and store in the refrigerator for up to one month.
Rate this recipe
Homemade Peanut Butter
Freshly ground peanuts yield a spread richer and less sweet than most jarred versions, with a texture you control from chunky to silky smooth. A touch of oil and salt rounds out the flavor, and a drizzle of honey adds optional sweetness. It keeps well in the fridge for toast, sandwiches, or baking.
20 min 16 oz 190 cal
Ingredients
- 3 cups raw peanuts, shelled
- 1 teaspoons salt
- 1 tablespoons peanut oil, plus more as needed
- 1 tablespoons honey (optional)
Method
- 1
Preheat the oven to 350°F (175°C) and spread the raw peanuts in a single layer on a rimmed baking sheet.
- 2
Roast the peanuts, stirring once or twice, until fragrant and lightly golden.
- 3
Let the roasted peanuts cool for 10 minutes until just warm to the touch.
- 4
Transfer the warm peanuts and salt to a food processor and process continuously, scraping down the sides as needed.
- 5
Continue processing until the peanuts break down into a coarse meal, then a thick paste, about 3 to 4 minutes.
- 6
With the processor running, drizzle in the peanut oil and process until the mixture turns smooth and creamy, scraping down the bowl once.
- 7
Add the honey, if using, and pulse a few times to combine.
- 8
Transfer the peanut butter to a clean jar, cover tightly, and store in the refrigerator for up to one month.