Homemade peanut butter made quickly and easily with just a few simple ingredients – so good you’ll never want to buy it again!
Here in my house, we love food, and even more, we love a good recipe. But I’ll be the first to admit that we don’t always use recipes.
Truth be told, you don’t always need a recipe – case in point … Homemade Peanut Butter. Once you discover that some things are just too easy to make at home, you’ll be pumping out different food each day. Homemade Peanut Butter is one of those things that is all too simple not to make at home.
Not having peanut butter available in your kitchen is kind of like not having olive oil around. It’s just one of those things that makes life so much easier in a pinch.
Homemade peanut butter means you have a really great breakfast with it spread on toast. Or.. something you can use to make your favorite cookie for dessert.
Homemade Peanut Butter
While we all have loyalty to our favorite peanut butter (Skippy, Peter Pan, etc.)... there’s something so rewarding about making your own at home. You can make it as plain or as sweet as you’d like. Add a dash or two of cinnamon or a spoon of cocoa. Or, toss in extra nuts to make it chunky or even chocolate chips for added flavor.
At the very core, homemade nut butter is nothing but a few handfuls of your favorite nuts, a little sweetener, salt and a smidge of oil to bring it all together.
I can’t think of a better reason to get busy in the kitchen.
Here’s a simple recipe that’ll allow you to make your own homemade peanut butter. Of course, hold back some of the chopped peanuts to make it chunky.
Or puree them all together for a creamy homemade peanut butter that’ll have you feeling like a rockstar in the kitchen.
Homemade Creamy Peanut Butter
- 2 C peanuts raw, shelled
- 1/2 tsp kosher salt plus more as needed
- 2 Tbsp olive oil or peanut oil
- 2 Tbsp honey or alternative sweetener - medjool dates, maple syrup
- Optional: roast the peanuts on a cookie sheet for 10 minutes at 350 degrees F. Or, purchase pre-roasted peanuts that have been shelled. Toasting the peanuts helps bring out more flavor and loosens the oils in the peanuts making it easier to blend into peanut butter.
- Place the peanuts in the food processor with the blade attachment. Pulse for 30 second intervals or until chopped. For chunky peanut butter, remove 1/2 C of the chopped peanuts and set aside.
- Run the food processor continually for another minute. Stop, and scrape down the sides. The peanut butter will go from chopped nuts to a clumpy glob - keep going! Don't get discouraged.
- Process for another minute. Scrape down the sides as needed - at this point the peanut butter will start to become glossy and soft.
- Add the oil, salt, and sweetener. If using extras (cinnamon, cocoa), then use at this time.
- Process for an additional 2 minutes or until the peanut butter becomes completely smooth. If you are going for chunky peanut butter, fold in the chopped peanuts you reserved previously. Add additional salt to taste, if necessary.
- Transfer the peanut butter to a storage container, cover and refrigerate until ready to use.
- Optional add-ins: cocoa, cinnamon or other spices.
If you give this recipe a try, please leave a comment, rate the recipe and be sure to tag me on Instagram!