DIY: Homemade Peanut Butter

DIY: How to Make Homemade Peanut Butter - 1 ingredient and less than 10 minutes! | browneyedbaker.com

It’s certainly not a secret around here that I am a full-fledged peanut butter-aholic. I’ve been completely obsessed with the stuff since I was a kid. It was the only sandwich I wanted in my lunchbox, I would slather peanut butter on everything, and I even had a peanut butter and jelly sleeping bag growing up. I’ve continued my obsession into adulthood, favoring peanut butter and chocolate sweets over most anything else, and sneaking peanut butter into my day whenever possible.

Surprisingly, I only recently began making my own peanut butter from scratch. Once I did, I was totally hooked! It has infinitely more flavor than any store-bought peanut butter I’ve had; it just tastes much… wait for it… NUTTIER. I love it! When I made it a few weeks back and posted a picture to Instagram, I received a ton of requests for a recipe or tutorial on how to do it. The good news is that making homemade peanut butter is incredibly easy and takes less than 10 minutes. Let’s do it!

DIY: How to Make Homemade Peanut Butter - 1 ingredient and less than 10 minutes! | browneyedbaker.com

First, we start off with some dry roasted peanuts (I prefer unsalted). This batch will yield about 2 cups of peanut butter, but you can easily scale it up or down, depending on your needs.

Throw the peanuts into the bowl of your food processor:

DIY: How to Make Homemade Peanut Butter - 1 ingredient and less than 10 minutes! | browneyedbaker.com

Start running the processor and then just let it do its thing!

This is what it will look like after about 15 seconds – pretty much ground nuts…

DIY: How to Make Homemade Peanut Butter - 1 ingredient and less than 10 minutes! | browneyedbaker.com

This is after 30 seconds – the nuts are much more finely ground, and they’re starting to stick to the outside of the bowl…

DIY: How to Make Homemade Peanut Butter - 1 ingredient and less than 10 minutes! | browneyedbaker.com

After 1 minute, the peanut mixture will start to clump up, sort of like a graham cracker crust…

DIY: How to Make Homemade Peanut Butter - 1 ingredient and less than 10 minutes! | browneyedbaker.com

We’re 1 minute 30 seconds in, and the peanut butter has gotten to a very thick, paste-like stage. Keep going!

DIY: How to Make Homemade Peanut Butter - 1 ingredient and less than 10 minutes! | browneyedbaker.com

At 2 minutes, the peanut mixture has broken down and it’s starting to look like peanut butter… we’re almost there!

DIY: How to Make Homemade Peanut Butter - 1 ingredient and less than 10 minutes! | browneyedbaker.com

Finally, around 2 minutes 30 seconds, we’ve hit the peanut butter jackpot!

DIY: How to Make Homemade Peanut Butter - 1 ingredient and less than 10 minutes! | browneyedbaker.com

You can certainly let the peanut butter churn longer if you’d like, but at this point, the peanut butter should have a very smooth and creamy consistency. You can eat it with a spoon straight from the food processor (guilty as charged), cut up an apple, toast a slice of bread, or transfer it to a container to store in the refrigerator.

DIY: How to Make Homemade Peanut Butter - 1 ingredient and less than 10 minutes! | browneyedbaker.com

If you prefer jazzing up plain ol’ creamy peanut butter, here are some ideas for different versions:

Variations

  • Chunky: Pulse an additional 1 cup of peanuts into the finished peanut butter for a chunkier texture.
  • Honey: Pulse 2 teaspoons of honey into the finished peanut butter until evenly disbursed.
  • Cinnamon-Raisin: Pulse ½ cup raisins + 3 tablespoons ground cinnamon + 2 tablespoons granulated sugar into the finished peanut butter until evenly distributed.
  • Maple: Pulse 1 tablespoon of maple syrup into the finished peanut butter until thoroughly combined.

It’s also worth mentioning that you can use this same process (and add-ins) to create any nut butter you’d like. Feel free to swap in almonds, cashews, even sunflower seeds!

What’s your favorite peanut butter flavor? I’m a crunchy girl through and through!

DIY: How to Make Homemade Peanut Butter - 1 ingredient and less than 10 minutes! | browneyedbaker.com

Note: I made batches of peanut butter in both the food processor and in my Vitamix blender. While both worked, I found the processor to be much easier. Using the blender, I had to push the peanuts down into the blade, and at one point, it started to smell like the motor was burning a bit. If you have a food processor, I definitely recommend going that route. If you don’t, you can use a blender, but you might want to break it up into smaller batches to it’s more manageable for your blender.

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DIY: Homemade Peanut Butter

Yield: About 2 cups

Prep Time: 10 minutes

Total Time: 10 minutes

An easy recipe and step-by-step tutorial for making homemade peanut butter

Ingredients:

4 cups dry roasted peanuts

Directions:

1. Place the peanuts in the bowl of a food processor, and process for 2 to 3 minutes, until smooth and creamy, stopping to scrape the sides of the bowl as needed.

2. Store the peanut butter in a glass jar or airtight container in the refrigerator for up to 1 month.

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92 Responses to “DIY: Homemade Peanut Butter”

  1. Averie @ Averie Cooks on February 3, 2014 at 3:05 am

    Your PB looks great! I love making homemade Pb and no two versions are usually quite the same for me. From a splash of bourbon to cinnamon chips to malt powder, I love mixing it up. I included 35 different recipes for it in my cookbook. Best recipe testing ever! :) And I totally agree with you. A food proc is WAY easier than using a Vita. Hands down.

    Reply

  2. Pieliekamais on February 3, 2014 at 4:27 am

    Wow, that’s it? :) Awesome. Thank you for the how-to.

    Reply

  3. Nancy A. on February 3, 2014 at 5:14 am

    This is so funny! I need some peanut butter for a recipe and am out. Thought I would just wait till next time I was at the store. Now, I found I have those peanuts and can make my own now. For recipes, would you just leave the pb plain? Thank you so much for this recipe! Can’t wait to try it a little later, then make my recipe.

    Reply

    • Michelle on February 3rd, 2014 at 10:22 am

      Hi Nancy, I would leave it plain. Enjoy!

      Reply

  4. JaneM on February 3, 2014 at 5:40 am

    How is its spreadability straight from the refrigerator?

    Reply

    • Michelle on February 3rd, 2014 at 10:22 am

      Hi Jane, Surprisingly great! I’ve had issues with natural peanut butters before, becoming hard as a rock in the fridge. This remains smooth and relatively “loose”, easy and scoop and spread.

      Reply

      • JaneM on February 3rd, 2014 at 12:56 pm

        Hi Michelle, thanks for replying and that is exactly why I asked. I have also purchased natural peanut butter that had to be refrigerated and needed to either nuke it or bring it to room temp. Going to give yours a try! Need to dust off my cuisinart, I hate washing the parts and have no counter space so I don’t use it often.

        Reply

  5. Laura @ Lauras Baking Talent on February 3, 2014 at 6:14 am

    I need to make time to make homemade peanut butter. I’m sure I would love it so much more. Thanks for sharing : )

    Reply

  6. Stellagirl on February 3, 2014 at 6:37 am

    Where can I find shelled peanuts in bulk?

    Reply

    • Michelle on February 3rd, 2014 at 10:23 am

      I buy them either at Sam’s Club or Costco, or online through Nuts.com.

      Reply

    • Janet on September 9th, 2014 at 12:15 pm

      Trader Joe’s sells 1lb bags of salted and unsalted roasted whole peanuts that I’ve been using to make my own. $3.29/bag.

      Reply

  7. Jennifer @ Peanut Butter and Peppers on February 3, 2014 at 7:20 am

    I love homemade peanut butter! It is the reason I started blogging! I made it once and I couldn’t believe how incredibly easy and tasty it was that I felt the need to share it with the world. Crazy story, but it’s true! :)

    Reply

  8. shobelyn on February 3, 2014 at 8:29 am

    I love peanut butter too. I remember when I was little, I hide in a closet with a peanut butter container and eat it like crazy.

    I did not expect peanut butter to be easy to make. I am surprised when I read this post

    Reply

  9. Heike on February 3, 2014 at 9:12 am

    Nummy!! Do you suppose making Nutella would be similar? Like you said different nut, hazelnuts, and then cocoa or melted chocolate? Can’t wait to try this, my husband is a peanut butter freak!

    Reply

  10. Bethany on February 3, 2014 at 9:39 am

    Do you think making your own peanut butter results in some cost savings?

    Reply

    • Michelle on February 3rd, 2014 at 10:33 am

      Hi Bethany, Truly, it all depends on how much you pay for the nuts and how much you were spending on peanut butter (what brand, etc.). A 5-pound bag of dry roasted peanuts is $19.35 on Nuts.com, which will yield about 64 ounces of homemade peanut butter. A 28-ounce jar of Skippy peanut butter is a little over $4 on Walmart’s website. Based on those calculations, it’s a little more expensive to make it at home, but for me, it’s totally worth it to know exactly what’s in my peanut butter; no extra oils, salts, evaporated whatever juice, etc.

      Reply

      • Bethany on February 3rd, 2014 at 2:53 pm

        I think I would trade off a few dollars to know what is going into my peanut butter. With all the extra additives that some peanut butters have, you might even be breaking even on the cost per peanut anyway.

        Reply

    • Brian on February 3rd, 2014 at 3:41 pm

      I’m not sure if I am weighing incorrectly or not, but I do a batch using 10oz of peanuts (2 cups) and my yield is usually 10oz or so of peanut butter. Since I buy my peanuts from the bulk section at the store (Sprouts Market here in CO) I have seen a significant cost savings plus the peanut butter is better for you as there is no sugars or preservatives (I do add 1T agave syrup to mine). I stock up when peanuts are on sale which is pretty often at my market (peanuts keep at least a year in a container in the fridge). See if you can find a market with a bulk foods section which lets you buy what you need at the time.

      Reply

  11. marcie on February 3, 2014 at 9:53 am

    I make homemade almond butter all the time, and have had homemade peanut butter (as well as Nutella), on my radar for a while. This looks perfect! Homemade nut butters are definitely worth the effort. :)

    Reply

  12. Annie @ Annie's City Kitchen on February 3, 2014 at 10:08 am

    LOVE making homemade peanut butter. It’s cheaper than natural peanut butter from the store too! I’ve got about 10 different flavor ideas now too.

    Reply

  13. Jessica @ A Kitchen Addiction on February 3, 2014 at 10:21 am

    Homemade peanut butter is the best!

    Reply

  14. Jamie Tarence on February 3, 2014 at 10:36 am

    Love this recipe-and your nutella version as well! You are absolutely right about the processor. After cleaning peanut butter from the bottom of my VitaMix, I’ve never used it for nut butters again. Love your site!:-)

    Reply

  15. claire on February 3, 2014 at 10:47 am

    Wow! That is so easy!! Will be making this tomorrow! Thanks !!

    Reply

  16. Alice on February 3, 2014 at 11:07 am

    Hi, Salted or Unsalted peanuts?

    Reply

    • Michelle on February 3rd, 2014 at 11:18 am

      Hi Alice, You can use either, but as I mentioned, I prefer unsalted.

      Reply

  17. StarvingDiva on February 3, 2014 at 11:18 am

    I bought a Vitamix about 4 years ago and that’s when I started making my own peanut butter. It’s infinitely tastier and has no added sugar and crap that the store bought brands have in them.

    Reply

  18. sarah on February 3, 2014 at 12:35 pm

    Hi Michelle!

    I was thinking about making peanut butter as a wedding favor (with jam, or perhaps nutella) and I wondered if this needed to stay refrigerated? Or perhaps it could be sealed in a mason jar through the hot water bath as can be done with other foods for canning?

    Reply

    • Michelle on February 3rd, 2014 at 1:35 pm

      Hi Sarah, If you refrigerated the peanut butter up to the day of the wedding and handed it out that day and included a little note that said to refrigerate as soon as you get home, I think that would be fine. I just wouldn’t leave it unrefrigerated for days on end. I also can’t guarantee that a canning bath would render this safe to store long-term.

      Reply

      • Debra on February 3rd, 2014 at 4:02 pm

        A water bath will not do for long term storage. You could look into pressure canning it, but a water bath is not the way to go. It will most likely go rancid. I wonder how it would freeze?

        Reply

    • Randall Billington on July 6th, 2014 at 12:16 pm

      Sarah, I’ve been making peanut butter (and other nut butters) for years, and do NOT refrigerate mine (just keep it on the shelf like peanuts). Storage/spoilage has never been an issue. I’ve never needed to refrigerate peanuts, so why peanut butter, I asked myself. Caveat: I’ve never had a batch that wasn’t gone in a month, so I haven’t actually tested it beyond that time, but again,l do your nuts “go bad” on the shelf? Mine don’t, and neither does my nut butter.

      Reply

  19. Christine C on February 3, 2014 at 1:16 pm

    I have also made almond butter for special recipes. My Vitamix has a Dry Container which works best for the nut butters! I don’t have the “burning, hot motor” smell with the dry container! It also is the easiest to clean “self-cleaning” method!

    Reply

  20. dervla @ the curator on February 3, 2014 at 1:42 pm

    ok this looks incredibly easy! And yes, i love too that you know exactly what is going in to your peanut butter…i might try it with cashews too. YUM

    Reply

  21. Laura @ My Friend's Bakery on February 3, 2014 at 2:49 pm

    I love that there’s no sugar in there and I had no idea it was that easy! Time to break out my food processor! Thanks!

    Reply

  22. Cate @ Chez CateyLou on February 3, 2014 at 3:14 pm

    This looks SO good! I am a peanut butter addict! Thanks for the tip on food processor vs blender!

    Reply

  23. Becca @ Crumbs on February 3, 2014 at 5:22 pm

    I love making nut butters! Yet to try with roasted peanuts, bet they give a gorgeous taste

    Reply

  24. Chamali on February 3, 2014 at 9:57 pm

    This looks really good, very creamy. I have been making my own peanut butter for sometime but it never comes this creamy. I usually add some oil, sugar and salt when making. Can the homemade version be used in baking?

    Reply

    • Michelle on February 4th, 2014 at 12:47 pm

      Hi Chamali, It really depends on the particular recipe. For some, the homemade peanut butter is a bit too oily, but for others it can work. Unfortunately, it’s a bit of a grey area.

      Reply

    • Randall Billington on July 6th, 2014 at 12:23 pm

      Cate, you may want to try both and then decide. My own experience has been that the VitaMix produces a creamier result more easily, and I have come to prefer that, but it is true that the nuts need to be pushed down constantly during the process. Of course, the product is harder to remove from the VitaMix, as well, but I always plan a smoothie made in the same blender container immediately after the nut butter. For this, best approach is a small bit of hot water in the “dirty” container, followed by the smoothie ingredients, including a few ice cubes. Alternatively, another use for that “dirty” peanut butter water is to use to make oatmeal with a nice nut butter flavor.

      Reply

  25. Tanmayi on February 4, 2014 at 5:40 am

    I tried out this recipe yesterday and it worked! The peanut butter is so delicious and flavoursome!

    Reply

  26. Jennifer on February 4, 2014 at 4:55 pm

    Would this be the same process for making Almond Butter?

    Reply

    • Michelle on February 5th, 2014 at 7:20 pm

      Hi Jennifer, Yes! Enjoy! :)

      Reply

  27. Annie on February 4, 2014 at 7:08 pm

    This was so easy and it tastes great! Will try unsalted nuts next time.

    Reply

  28. Gretchen @ The Convival Table on February 4, 2014 at 7:53 pm

    So simple and yet why have I never done this before?? I’ve made almond butter in much the same fashion but we tear through peanut butter way faster. Thanks!

    Reply

  29. Christina @ The Beautiful Balance on February 4, 2014 at 9:08 pm

    Homemade nut butter is one of thee best things ever! So simple and easy to make, not to mention you’ll never have to spend $12 on a jar again!

    Reply

  30. Tara on February 5, 2014 at 6:37 pm

    Great recipe- peanut butter is a staple in my life! Have you tried hazelnut butter? Tastes incredible!

    Tara
    http://Www.gettheskinny.co.uk

    Reply

  31. Stephanie on February 5, 2014 at 8:21 pm

    How long will a jar of this be good for in the fridge? I have been reading down thru everything and am excited to want to try this out, adding different items and using different nuts, but just wondered how long it would last?

    Thanks

    Reply

    • Michelle on February 6th, 2014 at 7:05 pm

      Hi Stephanie, It’s included at the end of the recipe, but you can keep this in the refrigerator for up to 1 month.

      Reply

  32. Lily (A Rhubarb Rhapsody) on February 8, 2014 at 1:12 am

    I’ve been meaning to make this for months but just keep forgetting. In the mean time I think my son and I have consumed a minibus-full of store bought peanut butter.

    If I were to make a chocolate peanut butter version would you suggest adding cocoa or actual chocolate? I’m thinking actual chocolate would cause it to set quite hard in the fridge.

    Reply

    • Michelle on February 9th, 2014 at 11:17 am

      Hi Lily, I would use cocoa powder vs actual chocolate.

      Reply

  33. Laura Dembowski on February 8, 2014 at 8:43 am

    Homemade nut butters are the best! I once added maple syrup to some silky smooth almond butter and it seized up and would not thin back out. Any ideas why this happened?

    Reply

    • Michelle on February 9th, 2014 at 11:16 am

      Hi Laura, I’ve heard this happening to a few people with almond butter, but all said that if you continued processing for another 3 to 5 minutes, it thinned back out. I haven’t tried the maple with almond butter yet.

      Reply

    • Randall Billington on July 6th, 2014 at 12:25 pm

      Laura, you might try stirring in your maple syrup after your nut butter has reached it’s final stage. I’ve taken that approach and had no problems.

      Reply

  34. Jenny on February 8, 2014 at 1:33 pm

    Homemade peanut butter is much better than the gluey stuff sold in stores. I buy nuts, flour, sugar and other products in bulk. I am thinking about figuring out how to make almond butter now.

    Reply

  35. Myra on February 10, 2014 at 11:52 am

    I made it this past weekend, and it was a hit! Everyone loved the taste and it was very simple to make (although it was harder to clean the food processor afterwards). I had vanilla ice cream and so I made my own version of PB ice cream…it was delish! Thanks!

    Reply

  36. Tishara on February 22, 2014 at 8:38 pm

    Can you suggest a good brand/size food processor please? Thanks!

    Reply

  37. Christi on March 7, 2014 at 1:29 pm

    I can’t wait to try it. I love the jar in the picture. Where can I buy the jar? Thanks!

    Reply

  38. Therese on March 9, 2014 at 11:57 pm

    Just tried this recipe and loved it. I’m trying to switch to more natural products and this fits the bill. Thanks for posting.

    Reply

  39. The GOODista on March 21, 2014 at 5:24 pm

    So simple, so easy and such a brilliant step by step recipe! Thank you! As a total peanut butter lover, and knowing how healthy it is too, I will recommend you to my readers with great pleasure! Off to the market for best peanuts now!

    Reply

  40. Brittany meyers on March 21, 2014 at 5:33 pm

    Do you know how many calories would be in a tsp of this?

    Reply

    • Michelle on March 23rd, 2014 at 10:10 pm

      Hi Brittany, I’m sorry, I have no idea.

      Reply

    • Randall Billington on July 6th, 2014 at 12:37 pm

      Brittany, pure fat is typically 100 to 130 calories per tablespoon (divide by 3 for a teaspoon). You’ll find that range for your cooking oils, for butter, and nuts having a high fat content. You’re peanut butter will be in the range of 90-95 calories per tablespoon, just below that range, due to the high protein content, and a small amount of carbs. Adding sweeteners or extra oil would change this slightly, but not much.

      Reply

  41. Linda on March 31, 2014 at 1:50 pm

    I tried this and it never emulsified? Any tips?

    Reply

    • Michelle on April 1st, 2014 at 5:32 pm

      Hi Linda, If the food processor or blender isn’t particularly powerful, it may take longer than the recipe states.

      Reply

  42. Patty on April 19, 2014 at 12:48 pm

    I was wondering does this homemade peanut butter separate?
    And have to be stirred?

    Reply

    • Michelle on April 21st, 2014 at 10:31 am

      Hi Patty, It does not separate, but I do find it best to stir it a bit as the peanut butter in the bottom of the jar can get dry and stiff.

      Reply

  43. GabeA on May 1, 2014 at 5:51 pm

    i tried to make the peanut butter, and as simple as the instructions are, I think I did something wrong. The peanuts aren’t getting creamy at all, they’re staying at what it shows 1 minute in, and I’ve had them in for 5

    Reply

  44. Connie on May 14, 2014 at 12:03 pm

    I made this..love the taste but mine stays really thick and unspreadable. ..and I do mean thick. I added 2 tsp of peanut oil and honey and still way to thick and unspreadable. Any suggestions?

    Reply

    • Amy on May 14th, 2014 at 12:49 pm

      I’m having a similar issue. Tastes great, but totally unspreadable. Does anyone know if throwing it back in the Ninja food processing bowl would help? I’m really looking forward to making Nutella so would like to figure out where things went awry!

      Reply

      • Michelle on May 15th, 2014 at 9:54 am

        Hi Amy, You could try throwing it back in for a couple of minutes. I don’t think it could hurt.

        Reply

    • Michelle on May 15th, 2014 at 9:53 am

      Hi Connie, You may have needed to let it go just a couple of more minutes in the food processor. It reaches a point where it’s smooth, but still thick. If you let it go a couple of minutes more, it thins out a bit and becomes a little oiler and “looser”.

      Reply

      • Connie on May 20th, 2014 at 3:01 pm

        Mine didn”t get creamy or spreadable even after 7 minutes..plus then it didn’t stick together. What could I be doing wrong? I am eating the results so its not going to waste but I need to correct whatever it is I am doing wrong. Plus it gets really hard after I put it in the fridge.

        Reply

        • Michelle on May 21st, 2014 at 9:36 am

          Hi Connie, I would let it continue to churn, it WILL break down. I recently made almond butter and it had to go nearly three times as long as the peanut butter. It could certainly be based on the type of peanuts and how powerful the food processor is.

          Reply

          • Connie on May 21st, 2014 at 9:39 am

            Ok.. Thanks! I will keep trying :)

            Reply

  45. Frank on June 1, 2014 at 1:07 am

    Never made peanut butter before but will very soon. I have made Brazil nut butter and it is great. For a cheap source of no salt peanuts check out http://www.bulkfoods.com/25-nuts.html . They have very quick shipping and buy from them a few times a year.

    Reply

  46. Doris Plaster on June 8, 2014 at 2:53 pm

    Thank you for the recipe! I happened to find raw Spanish peanuts at a local store for only $2.89 a pound. I roasted them myself using a pan over the stove. Of course, it takes a bit of extra time to roast and clean them, but it was worth it. My peanut butter tastes fresh and nutty! :-D

    Reply

  47. Greg on July 1, 2014 at 12:08 pm

    I make mine with a Blentec and Twister Jar.
    1 1/2 cups of peanuts, or almonds (amazing flavor) but more expensive.
    Turn on the Blentec for 40 seconds while turning the Twister blade knob.
    Peanut butter does not come out as creamy as store bought PB, but it’s so much better and I know what’s in it! Nothing but Peanuts! Oh and maybe a little salt depending on the peanuts used.

    Reply

  48. Mischa on August 11, 2014 at 1:52 pm

    Oh yum!! Just made this with almonds and a little honey – delicious (and so easy)! Thank you!!

    Reply

  49. Pedro on August 19, 2014 at 1:54 pm

    I’ve just destroyed my 750W food processor cup :(

    Reply

  50. ana on August 21, 2014 at 4:12 am

    Thanks for sharing .
    I read that salmonella can get into peanut butter.
    How can we avoid stuff like that?

    Reply

    • Michelle on August 22nd, 2014 at 8:45 am

      Hi Ana, By making your own! It would be nearly impossible to get salmonella into your own homemade peanut butter… contamination at large processing plants typically happens due to a number of factors – dirty water leaking from a roof, bird or animal feces that are undetected, etc.

      Reply

  51. ksenyWilde on August 21, 2014 at 11:25 am

    hi ,im just interesting could u tell what kind of peanuts u use

    Reply

    • ksenyWilde on August 21st, 2014 at 11:26 am

      ?

      Reply

    • Michelle on August 22nd, 2014 at 8:39 am

      I use dry roasted peanuts.

      Reply

  52. ksenyWilde on August 22, 2014 at 1:31 pm

    and are they salted?

    Reply

  53. Jillian Kingswood on September 12, 2014 at 1:40 pm

    Hello!! I have made my own all natural organic peanut butter before, but priced it out and it was more expensive. I currently buy the PC brand of organic peanut butter, but was hoping to make my own for cheaper. What site did you buy from? or store? I have been looking for a while and cannot find a price like you found. Thank you!!!

    Reply

    • Michelle on September 13th, 2014 at 10:08 am

      Hi Jillian, I buy my nuts in bulk from Nuts.com.

      Reply

  54. Ginny on September 30, 2014 at 3:26 pm

    Thanks for this easy recipe. Some recipes say to add oil, but I’m glad to know that isn’t necessary. I started making peanut butter cookies and ran a little short. I was able to make some on the fly with some peanuts we happened to have in the pantry. Saved a trip to the store.

    Reply

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