Homemade Peanut Butter – This dreamy 5-minute peanut butter will have you scraping the container and licking your fingers for more. It’s so simple to make and puts the store-bought stuff to shame.
Freshly churned peanut butter is unlike anything you’ve picked up at the market. It’s the simplest thing, but it will change your life. Let me explain.
If you’ve been here before, you know that I’m a huge fan of homemade sauces and spreads. Mixed Berry Jam and Homemade Nutella fill my pantry at home and are also some of my favorite items for gifting.
Even so, the most coveted spread in my family is Homemade Peanut Butter.
If you’ve never had homemade peanut butter before, I guarantee you’ll be surprised when you realize just how bland the store-bought stuff tends to be.
It’s not hard to do better!
In fact, it only takes 5 minutes. Let me show you how.
Here’s Why You’ll Love It
Aside from a vastly improved flavor, there are a lot of reasons to love homemade peanut butter. Here are a few of my favorites,
- Is it difficult to make? Not at all. This recipe is so simple that my 7-year-old son can whip up a batch in about 5 minutes. You’ll wonder why you haven’t been making your own all along.
- Whether you prefer creamy or crunchy, this peanut butter is easily adaptable to match your taste. If you start from the recipe as I’ve written it, experimentation is a breeze.
- This is an incredible gift, especially when you don’t have much time or budget to work with. Just spoon it into a mason jar, wrap it with a ribbon and add a card. Voilà!
- There’s always a reason for peanut butter. Enjoy it on its own, with a pretzel or apple slice. Or incorporate this spread into your baking recipes.
What You’ll Need
- Food Processor – Although technically you can prepare this recipe with a blender, using a food processor tends to be a lot easier. It will also allow you to create larger batches.
- Roasted Peanuts – Any dry roasted peanuts will do, and I like to use the jumbo containers you can find at Costco. If you want to get fancier with your efforts, try Spanish Peanuts. They have a high oil content and are often considered to be the best for peanut butter.
- Honey – Honey is my favorite natural sweetener for this recipe, but alternatively, you could use date syrup. And if you don’t want it sweetened at all, you can just omit it.
- Salt – Salt will amplify the nuttiness in your peanut butter, but (and this is important) omit it if you’re starting with salted peanuts. You can always add more to taste, but there’s really no coming back if there’s too much salt to start.
- Peanut Oil – Adding oil helps keep the peanut butter smooth. But it also completely optional if you want to skip it!
How To Make Homemade Peanut Butter
Mix It Up – Add all of the roasted peanuts, honey, and salt to your food processor. Let it run for about a minute. Then pause and scrape down the sides of the processor cup to ensure an evenly blended spread. Now run it again.
PRO TIP: If you want chunky peanut butter, reserve ⅓ cup of your roasted peanuts and add them to the food processor in the last 15 to 30 seconds.
Drizzle The Oil – Next, while the processor is running, slowly drizzle in the peanut oil. Do this step slowly, so the oil easily incorporates into the peanut butter. Let the processor run for 2-3 minutes or until the spread is perfectly smooth. If you want a thicker peanut butter, you can skip the oil.
PRO TIP: If you plan on adding any additional ingredients like cinnamon, vanilla, or chocolate, mix them in by hand after your peanut butter is processed.
Store – Transfer your homemade peanut butter to an airtight container. At first, it will be very liquid-y from the heat of the food processor. Once you move it into the fridge, expect the mixture to firm up and become easily spreadable.
Tips For Homemade Peanut Butter
- Make your peanut butter stand out by adding additional flavors. Try ½ teaspoon of cinnamon or vanilla bean extract. Or drizzle it with dark chocolate.
- Spanish peanuts have a high oil content and are best for homemade peanut butter, but any dry roasted peanuts will do.
- If your peanuts are salted, skip out on adding more salt.
- Store your homemade peanut butter in an airtight container.
- Separation is natural. If you notice the oils separating in your spread, just give it a good mix before using it.
Keep your homemade peanut butter in an airtight container. Clean lidded jars or tupperware with well-fitting lids are the best options to keep your peanut butter fresh for as long as possible.
You don’t have to keep homemade peanut butter in your fridge, but it will last longer that way. It’s also possible to store in a cool, dark place like the pantry so long as it’s in an airtight container. However, once you notice the oils naturally separating, you should move your peanut butter into the fridge, so it doesn’t spoil.
No matter where you plan to keep your homemade peanut butter, you should store it in an airtight container. If you keep it in the fridge, it can last between 3 and 4 months (if you don’t finish it before then). In a cool, dark pantry your spread should last about 1 month.
How To Serve
There are a thousand ways to serve peanut butter, and here are a few of my favorites.
- Mixed Berry Jam – An obvious pairing for peanut butter is jam. If you make both from scratch, you’ll elevate your PBJ to new heights.
- Thai Peanut Noodles – If you’re looking for savory ideas, this fresh Asian noodle dish is a simple crowd-pleaser.
- Chocolate Peanut Butter Smoothie – When your morning sweet tooth strikes, but you want to keep it healthy, try this protein-packed smoothie that’ll keep you fueled and full.
- Peanut Butter Butterfinger Dip – Whether you bring this dessert dip to a party or enjoy it at home with the family, anyone who tastes it will want to lick the bowl clean.
- Peanut Butter Cheesecake Brownies – Rich and fudgy, creamy and dreamy, these decadent brownies taste even better with homemade peanut butter.
- Peanut Butter Banana Bread – Either smooth or chunky homemade peanut butter will work for this recipe, and just imagine the smell of this baking in your house. My mouth’s watering already.
Homemade Peanut Butter
Turn roasted peanuts into peanut butter in about 5 minutes! Super easy, and so much better for you than the store bought stuff.
- 15 oz roasted peanuts
- 3 Tablespoons honey (optional)
- 1 1/2 Tablespoons peanut oil (optional)
- 1 teaspoon salt (omit if peanuts have salt on them)
- Put the peanuts, honey, and salt if using into the off processor.
- Turn on and let run for about 1 minute. Scrape down the sides.
- Turn back on, and slowly drizzle in the peanut oil. Let it run for 2-3 minutes, or until smooth.
- Store in an air tight container in the fridge for up to 2 months.
Note: For crunchy peanut butter add in 1/4 - 1/3 cup roasted peanuts during the last 15-30 seconds of processing.
You can omit the oil if you want a thicker peanut butter
If you do not want your peanut butter sweetened at all, just omit the honey
Amount Per Serving Calories 239Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 0mgSodium 339mgCarbohydrates 12gFiber 3gSugar 6gProtein 9g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Friday 21st of October 2022
You have no idea how excited I'm to try this!
Thursday 20th of October 2022
This looks so much better than the store bought! Thank you for sharing!
Thursday 20th of October 2022
This looks delicious. I love the addition of honey. I eat peanut butter and honey all the time, so having it together like that is perfect for me.
Thursday 28th of June 2012
We go threw so much peanut butter at our house in a month, I would love to make my own. I do not own a food processor, could I make this in a blender?? Thank you!!
Thursday 28th of June 2012
I think so, you just need to ground peanuts until smooth - so I think a blender would do. I broke my blender years ago, and haven't replaced it :(
Friday 22nd of June 2012
Great recipe ... sometimes simple is best!