How To Make Peanut Butter Recipe

I’m answering the question “How Do You Make Peanut Butter” with a two-ingredient recipe that’s ready in five minutes using just a blender or food processor.

I never thought that two things could turn into something this dangerous. Dry roasted unsalted peanuts and a pinch of fine sea salt are the only stars here, but they somehow become more interesting than store jars.

I tried a Ninja Blender Peanut Butter twist and was surprised, like, it sings in the mouth, gritty then silk, depending on your mood. I promise I messed up a few times while testing, and those lucky mistakes made it better, honest.

If you like bold flavor and want to annoy the grocery aisle, read on because this will make you rethink peanut butter.

Ingredients

• Dry roasted peanuts give rich nutty flavor and natural sweetness.
• High in protein and fiber, so it keep you fuller longer.
• Mostly monounsaturated fats, good for heart when eaten in moderation.
• Sea salt sharpens taste, balances nuttiness without making it sweet or sour.
• Salt adds sodium, so use sparingly if you watch blood pressure.
• Neutral oil yields silkier texture and helps it spread smoothly on toast.
• Optional oil ups calories but keeps pure peanut flavor intact.
• Simple ingredients, wholesome snack, versatile in both sweet and savory recipes.
• Roasting deepens flavor, brings out toasty aroma and darker color.
• Unsalted peanuts let you control sodium, ideal for tailored seasoning.

Ingredient Quantities

• 2 cups (about 300 g) dry roasted unsalted peanuts
• 1/4 to 1/2 teaspoon fine sea salt or kosher salt
• Optional 1 to 2 tablespoons neutral oil (peanut, vegetable or canola) for creamier texture

How to Make this

1. Measure 2 cups (about 300 g) dry roasted unsalted peanuts and 1/4 to 1/2 teaspoon fine sea or kosher salt, set aside; if you want super smooth add 1 tablespoon neutral oil now and save another tablespoon for later.

2. Put peanuts and salt in a food processor bowl fitted with the S blade. If you only have a high speed blender, use it but add 1 to 2 tablespoons oil up front and work in short bursts so it doesnt overheat.

3. Pulse 6 to 10 times to break the peanuts down, then run the processor continuously. First it will be crumbly, then like a thick paste, then get glossy and creamy. Expect about 3 to 5 minutes total processing time depending on your machine.

4. Stop every 30 to 45 seconds to scrape down the sides with a spatula so everything blends evenly, press the peanuts toward the blade with the spatula if they climb the sides.

5. If the butter seems dry or grainy after 3 minutes, add oil 1 teaspoon at a time until you hit your desired creaminess, you probably wont need more than 1 to 2 tablespoons total.

6. Taste and adjust salt, adding up to the 1/2 teaspoon if needed; blend a few seconds after adding salt to distribute it.

7. For chunky peanut butter reserve 1/4 cup chopped peanuts and stir them in by hand after processing, dont try to mix large pieces in the processor or you’ll mash them.

8. Transfer the peanut butter to a clean jar, press down to remove air pockets, seal, and refrigerate. It will thicken as it cools.

9. Store in the fridge for about 3 to 4 weeks, give it a stir if any oil separates on top; to bring it to spreadable temperature just leave it at room temp for 10 to 20 minutes before using.

10. To clean the processor or blender easily, rinse right away with warm water then soak the blade and jar for a few minutes before washing; leftover peanut oil cleans up much better when treated quickly.

Equipment Needed

1. Food processor with S blade (or a high speed blender)
2. Dry measuring cups and kitchen scale (for 2 cups / ~300 g)
3. Measuring spoons (for salt and teaspoons of oil)
4. Rubber spatula for scraping the bowl sides
5. Sturdy spoon for stirring and pressing into the jar
6. Small knife and cutting board for chopping peanuts (for chunky)
7. Small bowl to hold reserved chopped peanuts
8. Clean jar or airtight container with lid for storing the peanut butter
9. Sink or basin and dish brush for quick rinse and soaking blades

FAQ

How To Make Peanut Butter Recipe Substitutions and Variations

• Peanuts: swap with roasted cashews for an ultra creamy butter, or roasted almonds for a nuttier, slightly grainier spread (you might need to blend longer)
• Nut-free option: roasted sunflower seeds or roasted pumpkin seeds work well, wont trigger peanut allergy but can turn a bit green, add 1 tbsp neutral oil if it feels dry
• Salt: use lightly salted peanuts and skip the extra salt, or try a pinch of smoked sea salt for extra flavor but use less than regular salt
• Oil: replace the optional neutral oil with peanut oil, light olive oil, or melted coconut oil (coconut will firm up when chilled), or skip oil entirely and add 1 to 2 tsp warm water while processing to loosen it

Pro Tips

1) Warm the peanuts a little before processing, it helps the oils release so the butter comes together faster and you probably wont need as much extra oil. 5 to 8 minutes in a low oven or a few quick microwave bursts is all it takes, dont let them burn.

2) Add oil very slowly, teaspoon by teaspoon while the machine is running, stop and taste/feel after each addition. Its way easier to make it creamier than to fix one thats too greasy.

3) If you like single serve portions freeze small scoops in an ice cube tray or silicone mold, pop them out into a bag when solid. Perfect for smoothies, travel, or keeping the fridge jar from going bad too fast.

4) For faster cleanup rinse right away with hot water, then shake the jar or blender with hot soapy water and a little rice or a dish brush to scrub stubborn oil. Let the blade and parts soak a few minutes before you wash them so the oil doesnt dry on.