Learn how to make homemade peanut butter with this simple step-by-step tutorial in recipe. It’s made naturally with tons of — you guessed it — peanuts!!
Today marks two weeks of living in my new loft without a fully functioning kitchen, which in the land of food blogging has proven a bit challenging. Let’s just say I’ve been eating a lot of salads and sandwiches. (Ok, ok, and maybe taking the opportunity to frequent my favorite taco shop across the street a few times.) :)
But one of the joys of moving was discovering some little hidden treasures in my pantry, including three containers of peanuts. Who knew? So for something different today, I thought I would take the opportunity to spruce up an old recipe on the blog for homemade peanut butter.
I first blogged about how to make homemade peanut butter four years ago, and have made it countless times since. It literally could not be easier. Just process peanuts in the food processor for a few minutes until their smooth, and you’re good to go. I used to add oil and honey to my peanut butter, but now I just like it plain with an extra pinch of salt. You can also use any kind of peanuts that you want — party peanuts, honey-roasted, unsalted, Spanish peanuts, mixed nuts, etc. Just about anything works, and the variations can be so fun!
So for anyone who has never tried this fun trick at home before, I snapped photos this time around for a step-by-step tutorial.
Homemade Peanut Butter | 1-Minute Video
First, you begin with your peanuts. You can use however many you’d like! I used all of the peanuts I had on hand this time, which was nearly 6 cups. But you can make as large or small a batch as you would like.
Simply pour the peanuts into the bowl of your food processor, and then watch the peanuts go through the various stages that come with homemade peanut butter.
First they turn into a fine ground…
…which I usually have to loosen a bit with my rubber spatula so that they don’t all stick to the sides of the food processor…
…then it will turn into a thick, gritty paste…and then sandy smooth…
…until finally the peanut butter reaches the really creamy, smooth state. Couldn’t resist a little lick.
So if you love peanut butter as much as I do, give this recipe a try!
Homemade Peanut Butter
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 jar 1x
Description
Learn how to make homemade peanut butter with this simple tutorial. It’s so easy!!
Ingredients
- 4 cups peanuts (any kind — party, honey roasted, mixed, dry-roasted, salted/unsalted, you choose)
- optional add-ins: salt and/or honey
Instructions
- Place the peanuts in a food processor, and process for 1 minute. Use a spatula to loosen mixture from the sides of the bowl if the mixture is sticking. Then continue to process until completely smooth, about 2-3 more minutes.
- Transfer to an airtight container, cover and refrigerate until use. Peanut butter should keep for between 3-4 weeks in the refrigerator. Stir each time before using.
can you make almond butter and cashew butter the same way?
Hi Lisa, yes, you sure can!
Can you make almond or cashew butter the same way?
Thank you i thought it would be more difficult.
any recommendations on what kind of food processor works best?
I’m a big fan of Cuisinart, MagiMix and KitchenAid. If you get a high-powered food processor, you can’t go wrong!
30 minutes into attempting this, and my peanuts are still fine ground with minimal amount of oil release. I guess my fprocessor isn’t strong enough?
Bummer, yes unfortunately that’s probably the case.
great news i love peanut butter i cant wait to try this
What is the best time to add the honey? Is there a stage that is better than another??
If needed, I would stir in the honey at the end. (Or add it into the food processor with the peanut butter and pulse a few times to “stir” it in that way.)
I have been making peanut butter just as you instructed, but the end result is so dense that after refrigeration it is crumbly and does not spread well. Adding honey improves the texture some, but not much. Other recipes call for the addition of oil, but I used to freshly grind peanut butter in a machine at the super market, and its texture was perfect without any additives whatever. So I am thinking that the peanuts I am using must have a very low oil content. Can you tell me what variety of peanuts is best for making spreadable peanut butter?
You might not be grinding the peanuts long enough to release the oil in them, making the butter you have turn dry in the fridge. Have you tried grinding it for longer?
I make homemade peanut butter for my hubby and granddaughters. Great alternative to the expensive organic!Too acidic for me so I make almond butter :)
I made this before on my food processor and now my food processor is pretty much breaking slowly.After I made the peanut butter the bottom started to melt/burn and now it’s breaking. One kind of brand do you use or recommend?
Hi Victoria! Oh man, so sorry to hear about your food processor. I’ve had two break before as well — no fun. I have a Magimix, which I love. Cuisinart and KitchenAid are also great brands!
Thanks for letting me know because I need a new one and love homemade peanut butter :)