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Homemade Peanut Butter

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Ingredients Method

Ingredients
  

  • Raw or dry-roasted peanuts more on this below
  • Salt optional but recommended
  • A drizzle of honey or maple syrup optional, for a lightly sweetened version
  • A teaspoon of peanut or neutral oil optional, for extra creaminess

Method
 

  1. Step 1: Add your peanuts to the food processor. Start with about 2 cups. This will yield roughly 1 to 1.5 cups of peanut butter.
  2. Step 2: Process. Turn it on and let it run. For the first minute or so, you'll have what looks like coarse, dry crumbles. Keep going. Scrape down the sides as needed.
  3. Step 3: Watch the magic happen. Around the 2–3 minute mark, the peanuts will clump into a thick, dry ball. This is completely normal. Keep processing. The natural oils in the peanuts will begin to release and the mixture will start to loosen up.
  4. Step 4: Add salt and any extras. Once you're getting close to your desired consistency (about 4–5 minutes total for most food processors), add a pinch of salt, a drizzle of honey if you like it slightly sweet, and a small splash of oil if you want it extra creamy and smooth.
  5. Step 5: Process a bit more. Blend for another 30–60 seconds until you reach the texture you love. For chunky peanut butter, pull out a scoop of chopped peanuts before you start blending and stir them back in at the end.
  6. Step 6: Store. Transfer to a clean jar. Homemade peanut butter keeps at room temperature for a couple of weeks (natural oil separation is normal — just stir before using), or in the fridge for up to 3 months.