I still can’t believe 3 simple ingredients make peanut butter this creamy, rich, and better than anything I’ve bought at the store. One spoonful and I’m finding reasons to use it in everything.
I’m obsessed with homemade peanut butter because it tastes like peanuts, not filler. Big difference.
I use roasted unsalted peanuts and fine salt, and the result is creamy, rich, and dangerously spoonable. Store-bought jars are fine, I guess, but this one has that fresh, nutty flavor I always wish they had.
I love it smeared on toast, swirled into oatmeal, tucked into cookies, or eaten straight from the spoon when I’m pretending that counts as a snack. And honestly?
It does. But my favorite part is how simple it feels while still tasting ridiculously good.
So smooth, so worth it.
Ingredients
- Roasted peanuts bring that deep, toasty flavor you actually want in homemade peanut butter.
- They’re packed with protein and healthy fats, so it’s filling, not just tasty.
- Room temperature peanuts blend smoother, without making your food processor work too hard.
- Fine salt wakes everything up and keeps the peanut flavor from tasting flat.
- Start light with salt because you can always add more later.
- Neutral oil helps loosen things up when the peanuts feel stubborn and dry.
- Peanut oil keeps the flavor extra nutty, while vegetable oil stays in the background.
- Basically, oil is your backup plan for creamier, spreadable peanut butter.
- Honey adds cozy sweetness, like the jarred stuff you loved as a kid.
- Maple syrup gives it a warmer, slightly richer sweetness without going overboard.
- Plus, a little sweetness balances the salt and makes toast taste way better.
Ingredient Quantities
- 2 cups roasted unsalted peanuts, room temperature
- 1/2 teaspoon fine salt (adjust to taste)
- 1 to 2 tablespoons neutral oil, such as peanut oil or light vegetable oil
- Optional: 1 tablespoon honey or maple syrup for a touch of sweetness
How to Make this
1. Add 2 cups roasted unsalted peanuts and 1/2 teaspoon fine salt to a food processor or high speed blender.
2. Pulse a few times to break the peanuts down, then process continuously for about 1 to 2 minutes until a crumbly paste forms.
3. Stop and scrape down the sides of the bowl with a spatula to ensure even processing.
4. With the processor running, drizzle in 1 tablespoon of neutral oil and continue processing; after about 1 minute assess texture.
5. If needed, add the second tablespoon of oil a little at a time until you reach your desired creaminess.
6. If you want a touch of sweetness, add 1 tablespoon honey or maple syrup and process briefly to combine.
7. Taste and adjust salt if needed, processing briefly to incorporate any change.
8. Transfer the peanut butter to a clean jar, press a piece of parchment on the surface to reduce air, seal, and refrigerate; it will thicken slightly as it chills.
9. Use within 3 to 4 weeks for best freshness, stirring before use if oil separates.
10. Clean the food processor promptly for easier cleanup.
Equipment Needed
1. Food processor or high speed blender
2. 1 cup and 1/2 teaspoon measuring spoons (measuring set)
3. Tablespoon measure
4. Flexible silicone spatula for scraping
5. Small pouring vessel or spoon for drizzling oil
6. Clean jar or container with lid for storing peanut butter
7. Piece of parchment paper to press the surface
8. Spoon for tasting and stirring after chilling
9. Sink-side brush or brush for quick cleanup
FAQ
How To Make Peanut Butter At Home! Recipe Substitutions and Variations
How To Make Peanut Butter At Home!
Ingredients
– 2 cups roasted unsalted peanuts, room temperature
– 1/2 teaspoon fine salt (adjust to taste)
– 1 to 2 tablespoons neutral oil, such as peanut oil or light vegetable oil
– Optional: 1 tablespoon honey or maple syrup for a touch of sweetness
Method
1. Place the peanuts and salt in a food processor. Pulse until the peanuts are coarsely ground, scraping down the sides as needed.
2. Continue processing. The mixture will go from crumbs to a gritty paste, then a thicker ball. Stop and scrape every 30 seconds or so for even texture.
3. When the paste starts to smooth, drizzle in 1 tablespoon of oil while the processor runs. Add the second tablespoon only if needed to reach your desired creaminess.
4. If you want sweetness, add honey or maple syrup and process briefly to combine.
5. Taste and adjust salt or sweetener. For chunkier peanut butter, reserve 1/4 cup of chopped peanuts and stir them in by hand.
6. Transfer to a clean jar, press a piece of parchment on the surface to reduce air, seal, and refrigerate. Homemade peanut butter keeps well for 2 to 3 weeks.
Substitutions
- Peanuts: use 2 cups roasted unsalted almonds or cashews for almond butter or cashew butter.
- Fine salt: substitute with 1/4 teaspoon smoked salt for a savory note or omit for a no-salt version.
- Neutral oil: use 1 to 2 tablespoons light olive oil or avocado oil if you prefer.
- Honey or maple syrup: use 1 tablespoon agave syrup or 1 tablespoon granulated sugar dissolved in a teaspoon of warm water.
Pro Tips
– Roast or warm the peanuts briefly in a 350°F oven for 5 to 7 minutes if they have been sitting a while. That gentle heat brings out more peanut aroma and helps the oils release, so the butter becomes silkier with less processing time.
– Start with the shorter processing time and scrape often. Frequent scraping prevents hot spots and allows the blades to work evenly, so you avoid over-processing parts into paste while other bits stay grainy.
– Add oil gradually and judge by feel, not just time. Some peanuts are oilier than others, so the first tablespoon may be plenty. Stop when the texture spreads easily on bread but still feels satisfyingly substantial.
– If you like extra depth of flavor, stir in a pinch of smoked salt or a few drops of toasted sesame oil right at the end. Use tiny amounts so the peanut flavor stays front and center.
How To Make Peanut Butter At Home! Recipe
I still can’t believe 3 simple ingredients make peanut butter this creamy, rich, and better than anything I’ve bought at the store. One spoonful and I’m finding reasons to use it in everything.
10
servings
185
kcal
Equipment: 1. Food processor or high speed blender
2. 1 cup and 1/2 teaspoon measuring spoons (measuring set)
3. Tablespoon measure
4. Flexible silicone spatula for scraping
5. Small pouring vessel or spoon for drizzling oil
6. Clean jar or container with lid for storing peanut butter
7. Piece of parchment paper to press the surface
8. Spoon for tasting and stirring after chilling
9. Sink-side brush or brush for quick cleanup
Ingredients
-
2 cups roasted unsalted peanuts, room temperature
-
1/2 teaspoon fine salt (adjust to taste)
-
1 to 2 tablespoons neutral oil, such as peanut oil or light vegetable oil
-
Optional: 1 tablespoon honey or maple syrup for a touch of sweetness
Directions
- Add 2 cups roasted unsalted peanuts and 1/2 teaspoon fine salt to a food processor or high speed blender.
- Pulse a few times to break the peanuts down, then process continuously for about 1 to 2 minutes until a crumbly paste forms.
- Stop and scrape down the sides of the bowl with a spatula to ensure even processing.
- With the processor running, drizzle in 1 tablespoon of neutral oil and continue processing; after about 1 minute assess texture.
- If needed, add the second tablespoon of oil a little at a time until you reach your desired creaminess.
- If you want a touch of sweetness, add 1 tablespoon honey or maple syrup and process briefly to combine.
- Taste and adjust salt if needed, processing briefly to incorporate any change.
- Transfer the peanut butter to a clean jar, press a piece of parchment on the surface to reduce air, seal, and refrigerate; it will thicken slightly as it chills.
- Use within 3 to 4 weeks for best freshness, stirring before use if oil separates.
- Clean the food processor promptly for easier cleanup.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 32g
- Total number of serves: 10
- Calories: 185kcal
- Fat: 15.71g
- Saturated Fat: 2.24g
- Trans Fat: 0g
- Polyunsaturated: 4.82g
- Monounsaturated: 7.7g
- Cholesterol: 0mg
- Sodium: 65.3mg
- Potassium: 205.9mg
- Carbohydrates: 6.37g
- Fiber: 2.48g
- Sugar: 3.07g
- Protein: 7.59g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 26.8mg
- Iron: 1.34mg
