Peanut Butter Recipe

I start drooling just looking at the pictures of this homemade peanut butter! Jack and I have been all about cooking projects lately, churning out homemade bagels, pasta, tortillas, and more. We’ve loved all of them, but this homemade peanut butter recipe reminded us that cooking projects don’t have to be ambitious to be fun.

This peanut butter recipe calls for just 1 or 2 ingredients, and it comes together in under 10 minutes. Still, making it is a blast! You get to watch whole peanuts transform into the smoothest, creamiest nut butter you’ve ever seen. Its oozy texture beats any store bought brand I’ve tried, and its rich peanut flavor is out of this world. You won’t be able to resist eating it by the spoonful!

Ready to learn how to make peanut butter? There are a few things you should know before you start:

Add the peanuts to the bowl of a food processor, and process until very smooth, pausing to scrape down the sides of the bowl every 30 seconds or so. When you first start grinding the peanuts, it might not seem like they’ll blend into a smooth nut butter. But trust me, they will! You don’t need to add any vegetable oil, I promise.

And finally, they’ll blend into creamy natural peanut butter! Let the food processor run as long as necessary to get the mixture really smooth. Store it in an airtight container or jar at room temperature or in the refrigerator for up to 1 month. Enjoy!

There are so many ways to use this homemade peanut butter! Here are a few of my favorites:

If you loved learning how to make peanut butter, try making one of these easy recipes for homemade basics next:

Homemade Peanut Butter

Learn how to make AMAZING homemade peanut butter! It’s super smooth, creamy, and filled with rich peanut flavor. You’re going to want to eat it by the spoonful!

Prep: 10min

Ingredients:

• 3 cups dry roasted & salted or unsalted peanuts
• sea salt, to taste ((if using unsalted peanuts))

Instruction:

1. Place the peanuts in a medium food processor.* Process until very smooth, stopping every 30 seconds to 1 minute to scape down the sides of the bowl, as necessary, and to give the food processor’s motor a break. The mixture will be chunky at first. Then, it’ll thicken into a ball, and finally, it will become creamy and smooth. The whole process should take about 8 to 10 minutes.

The Best Homemade Peanut Butter (With Variations)

This peanut butter recipe is so simple to make — all you need is a food processor and 15 minutes. Plus, you can get creative. We make our basic peanut butter crunchy. Sometimes, we add almonds. And when we’re feeling bold, we make chocolate peanut butter. (It is seriously good). It’s best to start with raw peanuts, however, if you cannot find them, use roasted. Since they’re roasted you could skip roasting in the oven, but we do it anyway — it sort of brings them back to life. Regarding the oil — add as needed. If it seems dry, add a little oil — maybe a teaspoon at a time.

Prep: 10min

Total: 20min

Yield: Makes approximately 1 1/4 cups or 20 (1 tablespoon) servings

Serving Size: 1 tablespoon

Nutrition Facts: servingSize 1 tablespoon, calories 95, Protein 3 g, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Fat 8 g, Saturated Fat 1 g, Cholesterol 0 mg

Ingredients:

• 2 cups (300 grams) unsalted shelled peanuts
• Pinch to 1/2 teaspoon sea salt
• 1 to 2 teaspoons honey
• 1 to 3 teaspoons peanut or vegetable oil, if needed
• 1 cup (150 grams) unsalted shelled peanuts
• 1 cup (150 grams) unsalted whole almonds
• Pinch to 1/2 teaspoon sea salt
• 1 to 2 teaspoons honey
• 1 to 3 teaspoons peanut or vegetable oil, if needed
• 2 cups (300 grams) unsalted shelled peanuts
• Pinch to 1/2 teaspoon sea salt
• 2 tablespoons peanut oil or vegetable oil, plus more as needed
• 1/2 cup (45 grams) unsweetened cocoa powder
• 1 cup to 1 ½ cups (170 grams) powdered sugar

Instruction:

1. Heat oven to 350 degrees F. Add the nuts to a round or square cake pan (or rimmed baking sheet).
2. Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, they can burn quickly). Let cool until you can handle them.
3. If you are making crunchy peanut butter, add 1/3 cup of the roasted peanuts to the bowl of a food processor.Pulse 6 to 8 times, or until the peanuts are chopped into very small pieces. Transfer chopped peanuts to a bowl and reserve for later.
4. Add the roasted peanuts to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until the peanut butter is shiny and smooth.
5. Add your desired amount of salt and honey then process until combined. (We add 1/2 teaspoon of salt and 1 1/2 teaspoons of honey). Check the consistency, if it seems too thick, add oil, a teaspoon at a time, until you are happy with it. For crunchy peanut butter, stir in the reserved peanuts.
6. Add nuts to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until shiny and smooth.
7. Add your desired amount of salt and honey then process until combined. (We add 1/2 teaspoon of salt and 1 1/2 teaspoons of honey). Check the consistency, if it seems too thick or dry, add oil, a teaspoon at a time, until you are happy with it.
8. Add the roasted peanuts to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until shiny and smooth.
9. Add salt, oil, cocoa powder, and the powdered sugar then process another minute until blended and shiny. Check the consistency, if it seems too thick, add oil, a teaspoon at a time, until you are happy with it.

Homemade Peanut Butter

Alton Brown’s Homemade Peanut Butter recipe, made with roasted nuts, is an all-natural alternative to the store-bought kind, from Good Eats on Food Network.

Prep: 0 5min0

Total: 0 5min0

Yield: approximately 1 1/2 cups

Nutrition Facts: calories 109 calorie, Fat 10 grams, Saturated Fat 1 grams, Cholesterol 0 milligrams, Sodium 50 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 grams

Ingredients:

• 15 ounces shelled and skinned AB’s Roasted Peanuts, recipe follows
• 1 teaspoon kosher salt
• 1 1/2 teaspoons honey
• 1 1/2 tablespoons peanut oil
• 2 pounds in-shell raw peanuts (see Cook’s Note)
• 2 tablespoons peanut oil
• 1 to 2 tablespoons kosher salt

Instruction:

1. Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
2. Preheat the oven to 350 degrees F.
3. Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
4. Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to “cook” and become crunchy as they cool.
5. If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Home Made Peanut Butter | One Pot Chef

FAQ

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