DIY: Homemade Peanut Butter
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…
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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 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!
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.
One year ago: Buckeye Brownies
Two years ago: Stovetop Macaroni and Cheese and Baked Asiago and Caramelized Onion Hummus Dip
Three years ago: Caramelized Onion, Mushroom and Gruyere Tartlets
Four years ago: English Muffins
Five years ago: Vanilla Ice Cream (Philadelphia Style)
Six years ago: Spaghetti and Meatballs
DIY: Homemade Peanut Butter
Ingredients
- 4 cups (600 g) dry roasted peanuts
Instructions
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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 ninjà 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.