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!
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:
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…
This is after 30 seconds – the nuts are much more finely ground, and they’re starting to stick to the outside of the bowl…
After 1 minute, the peanut mixture will start to clump up, sort of like a graham cracker crust…
We’re 1 minute 30 seconds in, and the peanut butter has gotten to a very thick, paste-like stage. Keep going!
At 2 minutes, the peanut mixture has broken down and it’s starting to look like peanut butter… we’re almost there!
Finally, around 2 minutes 30 seconds, we’ve hit the peanut butter jackpot!
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.
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 ยฝ 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!
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.
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.
Store the peanut butter in a glass jar or airtight container in the refrigerator for up to 1 month.
Is there a certain power of food processor required? I have just a basic cheap Black & Decker. For example, I read that making almond butter taxed the machine and a vitamix was needed. Is this the same for peanuts?
Glad to know that I am not the only “peanutolic” I am 72, and I have had peanut butter every day since I remember. Try this for a snack: peanut butter sandwich with slices of apple AND A COKE. Peanuts and apples go well together, so do peanuts and coke; the three together is a blast.
I have tried to make honey pecan spread, but I was unsuccessful in getting that task done. I was looking for a unsalted peanut butter for my snacks and I am so glad I stumbled upon this recipe. While making this recipe, I discovered that I didn’t let the honey pecan spread stay in the food processor long enough. Thank you, for sharing this easy to do recipe. :)
Yep, I do this all the time and it works great. We typically use honey roasted and, sometimes, the ones we get will have too much salt, so beware. I’ve done unsalted before and it just didn’t have enough flavor for us.
I’ve made this recipe successfully several times, but the last time something weird happened. I had already blended it for 2 minutes and it was pretty loose and creamy. I added 1 T peanut oil, 2 T Honey and some cinnamon and started processing it again. All of a sudden it clumped back up and became like a paste again, maybe like the picture after 1.5 minutes of blending. I added 1.5 more T oil and it didn’t do anything to help. It’s not like it tastes bad, but the consistency is way off. Anybody have any idea what could cause that or why that would happen?
OMG, this was so easy and PERFECT for my needs. I’ve been making pill pockets for my dog. (requires 1/2 C p-nut butter) wasn’t overjoyed with the store bought due to the salt and sugar content, and to buy the all natural, no sugar or salt kind was really expensive. I just make my first batch..(which makes 42 bullets/pockets..3 wks worth. I keep 14 in the fridge and freeze the remaining ones. One container of WM dry roasted no salt nuts was 2.99..The jar will make 3 batches..126 pockets) toss in the cost of 1 C. flour per batch, +/- 1/2 C water and maybe… 3 weeks worth is costing 1.50. Can’t wait to make a batch of PB for me.. but I will be wanting my salt and sugar. TY so much for the idea.. it never would have occurred to me to make my own, and it was so easy.
I was so excited to try this recipe and spent 3 days (off and on) shelling peanuts. Was using a Cuisinart food processor and paid close attention to your comments and pictures. I did add honey and had to add walnut oil because the peanut butter was so thick that I finally had to call it quits because when I took the top off the food processor, it was smoking and warm. I don’t know what I could have done differently other than run it more, but I couldn’t.
Hi Beaz, I would try following the recipe as written above. The honey may have caused the peanuts to seize up unless you waited until the very, very end.
You make this look so simple, but I did not have the same luck! I bought peanuts in the shell because the only “roasted” nuts I found had added sugar (!) which I’m trying to eliminate. I roasted the shelled nuts for 10 minutes at 350 degrees (perhaps not long enough??). They immediately went into my food processor from the oven. After having to pry the nuts out from under the blade multiple times about every 30 seconds and after at least 10 minutes of mixing, I resorted to adding some maple syrup, vanilla and coconut oil (which I did not want to do have to do) and it finally became a spreadable consistency. However, this morning it tasted horrible, was not spreadable and will make its way into the trash as I attempt to try it again. Anything you can see that I did wrong?? Any help would be greatly appreciated because like you, I am a peanut butter addict and just know I can do this at home!!
I tried this method twice (once with raw and once with roasted peanuts), but my peanut butter always ends up hardening so much that it’s impossible to spread… am I doing something wrong? :(
What is the cost compare to natural grade store bought? Ive become more conscience of buying non palm oil products after seeing the peanut butter and chocolate industries destroying / burning forests and wildlife to plant palm trees for their commercial products. So I started buying Adams brand natural peanut butter at $4 a jar. Is there a good cost return to making it at home from say costco bulk vs. buying $4 jars?
Made this tonight! All was good until I added the honey, and it go super dry and wouldnt grate anymore in the processor. Tried for a minute or so and nothing… Anyone have this happen? Maybe I should have mixed it in by hand. Any idea how to fix this? Otherwise I wasted 2 cups of peanuts… :( Also, my food processor started smoking!! YIKES! Guess it’s time for a new one!
I can’t believe I’ve never made peanut butter from scratch before!! You can’t get much easier than that! I just made a batch up and oh my gosh it is so delicious! Thanks for the tutorial : )
i bought a food processor after i read this post. i was sooooo excited to make some peanut butter! it took much longer for me but finally it looks just like the pic
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.
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!!!
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.
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.
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
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.
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?
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!
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”.
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.
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.
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
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.
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!
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!
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.
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?
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.
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.
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?
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!
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?
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.
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.
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!
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?
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.
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?
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.
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.
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!:-)
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. :)
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.
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.
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.
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!
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! :)
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.
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.
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.
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.
welcome to brown eyed baker!
Hello and welcome! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration.
Is there a certain power of food processor required? I have just a basic cheap Black & Decker. For example, I read that making almond butter taxed the machine and a vitamix was needed. Is this the same for peanuts?
I’ve used a Vitamix as well as a KitchenAid for this and both worked, but I have heard of people burning motors out.
could i use dry roasted unsalted nuts from Aldi in the jar?
Sure!
What ย preservative can be used in a mixture of : peanut butter-liquid chocolate-honey and in what weight proportion. Thanks for your soon reply
I absolutely love PB. I love making mine with cinnamon, pepper and salt. So So Yummy…
Glad to know that I am not the only “peanutolic” I am 72, and I have had peanut butter every day since I remember. Try this for a snack: peanut butter sandwich with slices of apple AND A COKE. Peanuts and apples go well together, so do peanuts and coke; the three together is a blast.
I have tried to make honey pecan spread, but I was unsuccessful in getting that task done. I was looking for a unsalted peanut butter for my snacks and I am so glad I stumbled upon this recipe. While making this recipe, I discovered that I didn’t let the honey pecan spread stay in the food processor long enough. Thank you, for sharing this easy to do recipe. :)
Yep, I do this all the time and it works great. We typically use honey roasted and, sometimes, the ones we get will have too much salt, so beware. I’ve done unsalted before and it just didn’t have enough flavor for us.
I’ve made this recipe successfully several times, but the last time something weird happened. I had already blended it for 2 minutes and it was pretty loose and creamy. I added 1 T peanut oil, 2 T Honey and some cinnamon and started processing it again. All of a sudden it clumped back up and became like a paste again, maybe like the picture after 1.5 minutes of blending. I added 1.5 more T oil and it didn’t do anything to help. It’s not like it tastes bad, but the consistency is way off. Anybody have any idea what could cause that or why that would happen?
Hi Dan, Hmm it sounds like for some reason either the oil or honey caused the mixture to seize.
Is there any type of oil added to it…so what is added to keep it smooth for the final step?…..thanks
No oil added, just peanuts!
OMG, this was so easy and PERFECT for my needs. I’ve been making pill pockets for my dog. (requires 1/2 C p-nut butter) wasn’t overjoyed with the store bought due to the salt and sugar content, and to buy the all natural, no sugar or salt kind was really expensive. I just make my first batch..(which makes 42 bullets/pockets..3 wks worth. I keep 14 in the fridge and freeze the remaining ones. One container of WM dry roasted no salt nuts was 2.99..The jar will make 3 batches..126 pockets) toss in the cost of 1 C. flour per batch, +/- 1/2 C water and maybe… 3 weeks worth is costing 1.50. Can’t wait to make a batch of PB for me.. but I will be wanting my salt and sugar. TY so much for the idea.. it never would have occurred to me to make my own, and it was so easy.
Such a simple recipe! And oh, so good. I added honey and I am NEVER going back to Skippy. Thanks a bunch!
Hi, I just loved this and want to try at home but just want to know how long does it lasts?
Hi Aman, It is stated in the recipe above – 1 month in the refrigerator.
I was so excited to try this recipe and spent 3 days (off and on) shelling peanuts. Was using a Cuisinart food processor and paid close attention to your comments and pictures. I did add honey and had to add walnut oil because the peanut butter was so thick that I finally had to call it quits because when I took the top off the food processor, it was smoking and warm. I don’t know what I could have done differently other than run it more, but I couldn’t.
Hi Beaz, I would try following the recipe as written above. The honey may have caused the peanuts to seize up unless you waited until the very, very end.
You make this look so simple, but I did not have the same luck! I bought peanuts in the shell because the only “roasted” nuts I found had added sugar (!) which I’m trying to eliminate. I roasted the shelled nuts for 10 minutes at 350 degrees (perhaps not long enough??). They immediately went into my food processor from the oven. After having to pry the nuts out from under the blade multiple times about every 30 seconds and after at least 10 minutes of mixing, I resorted to adding some maple syrup, vanilla and coconut oil (which I did not want to do have to do) and it finally became a spreadable consistency. However, this morning it tasted horrible, was not spreadable and will make its way into the trash as I attempt to try it again. Anything you can see that I did wrong?? Any help would be greatly appreciated because like you, I am a peanut butter addict and just know I can do this at home!!
Hi Tomie, I would not use hot nuts…. definitely let them cool from the oven first. They were overheated and turned to a paste, I presume.
Hi, I’m just wondering how does the peanut butter taste if it’s made with salted peanuts versus unsalted ones?
Hi Anna, Just a little saltier!
I tried this method twice (once with raw and once with roasted peanuts), but my peanut butter always ends up hardening so much that it’s impossible to spread… am I doing something wrong? :(
What is the cost compare to natural grade store bought? Ive become more conscience of buying non palm oil products after seeing the peanut butter and chocolate industries destroying / burning forests and wildlife to plant palm trees for their commercial products. So I started buying Adams brand natural peanut butter at $4 a jar. Is there a good cost return to making it at home from say costco bulk vs. buying $4 jars?
Thank you so much! I will try this tomorrow! I love peanut butter.
Can you can your own peanutbutter? Would you need a preservative for it?
Hi Katia, You probably could, but I never have. You would need to take additional steps to ensure it would be safe for long-term storage.
I have a ninjร 1000 blender will that work or does it have to be a food processor?
Hi Troy, I’m not familiar with that blender, so I couldn’t say for sure how it would work, but if it’s fairly heavy duty I think you should be okay.
Made this tonight! All was good until I added the honey, and it go super dry and wouldnt grate anymore in the processor. Tried for a minute or so and nothing… Anyone have this happen? Maybe I should have mixed it in by hand. Any idea how to fix this? Otherwise I wasted 2 cups of peanuts… :(
Also, my food processor started smoking!! YIKES! Guess it’s time for a new one!
Hello! I made and blogged about your peanut butter! It was so delicious and I don’t think I’ll ever buy it again! Giulia from Australia!!
I can’t believe I’ve never made peanut butter from scratch before!! You can’t get much easier than that! I just made a batch up and oh my gosh it is so delicious! Thanks for the tutorial : )
Heather
i bought a food processor after i read this post. i was sooooo excited to make some peanut butter! it took much longer for me but finally it looks just like the pic
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.
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!!!
Hi Jillian, I buy my nuts in bulk from Nuts.com.
and are they salted?
Yes, salted.
hi ,im just interesting could u tell what kind of peanuts u use
?
I use dry roasted peanuts.
Thanks for sharing .
I read that salmonella can get into peanut butter.
How can we avoid stuff like that?
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.
I’ve just destroyed my 750W food processor cup :(
Oh yum!! Just made this with almonds and a little honey – delicious (and so easy)! Thank you!!
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.
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
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.
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?
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!
Hi Amy, You could try throwing it back in for a couple of minutes. I don’t think it could hurt.
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”.
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.
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.
Ok.. Thanks! I will keep trying :)
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
I was wondering does this homemade peanut butter separate?
And have to be stirred?
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.
I tried this and it never emulsified? Any tips?
Hi Linda, If the food processor or blender isn’t particularly powerful, it may take longer than the recipe states.
Do you know how many calories would be in a tsp of this?
Hi Brittany, I’m sorry, I have no idea.
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.
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!
Just tried this recipe and loved it. I’m trying to switch to more natural products and this fits the bill. Thanks for posting.
I can’t wait to try it. I love the jar in the picture. Where can I buy the jar? Thanks!
Hi Christi, That’s an 8-ounce Ball quilted jelly bar… I bought them on Amazon here: http://www.amazon.com/gp/product/B00B80TJUI/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00B80TJUI&linkCode=as2&tag=broeyebak-20. Enjoy!
Can you suggest a good brand/size food processor please? Thanks!
Hi Tishara, I have the Breville 16-cup Sous Chef model and absolutely, positively LOVE IT. I highly recommend it.
http://www.amazon.com/gp/product/B005I6ZKCE/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005I6ZKCE&linkCode=as2&tag=broeyebak-20
I appreciate your suggestion, That sounds wonderful. That’s a little over my budget
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!
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.
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?
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.
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.
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.
Hi Lily, I would use cocoa powder vs actual chocolate.
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
Hi Stephanie, It’s included at the end of the recipe, but you can keep this in the refrigerator for up to 1 month.
Great recipe- peanut butter is a staple in my life! Have you tried hazelnut butter? Tastes incredible!
Tara
http://Www.gettheskinny.co.uk
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!
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!
This was so easy and it tastes great! Will try unsalted nuts next time.
Would this be the same process for making Almond Butter?
Hi Jennifer, Yes! Enjoy! :)
I tried out this recipe yesterday and it worked! The peanut butter is so delicious and flavoursome!
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?
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.
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.
I love making nut butters! Yet to try with roasted peanuts, bet they give a gorgeous taste
This looks SO good! I am a peanut butter addict! Thanks for the tip on food processor vs blender!
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!
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
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!
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?
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.
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?
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.
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.
Hi, Salted or Unsalted peanuts?
Hi Alice, You can use either, but as I mentioned, I prefer unsalted.
Wow! That is so easy!! Will be making this tomorrow! Thanks !!
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!:-)
Homemade peanut butter is the best!
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.
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. :)
Do you think making your own peanut butter results in some cost savings?
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.
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.
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.
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!
Hi Heike, I actually made homemade Nutella last year; you can find the recipe here: https://www.browneyedbaker.com/2013/02/21/homemade-nutella-recipe/
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
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! :)
Where can I find shelled peanuts in bulk?
I buy them either at Sam’s Club or Costco, or online through Nuts.com.
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.
I need to make time to make homemade peanut butter. I’m sure I would love it so much more. Thanks for sharing : )
How is its spreadability straight from the refrigerator?
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.
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.
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.
Hi Nancy, I would leave it plain. Enjoy!
Wow, that’s it? :) Awesome. Thank you for the how-to.
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.