With a thin, drizzly consistency at room temperature and a spreadable, thick texture after a spell in the fridge, this easy peanut butter is so much better than store-bought.
Similar to my homemade hazelnut butter, pistachio butter, and cashew butter, you just need a blender and a few minutes to make it.
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🧾 Ingredients Needed
Here's everything you need to make creamy peanut butter from scratch:
- Raw Peanuts: Roasting your own peanuts not only ensures the freshest taste, but the warmth also makes it easier for your blender or food processor to whip them into a smooth, creamy spread.
- Sea Salt: Go for unsalted peanuts and add the salt afterwards. A little goes a long way, and it enhances the toasted peanut flavor without being overly salty.
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🥣 Instructions
Here are step-by-step images showing how to make peanut butter from scratch. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Roast Peanuts on a baking tray until golden brown. Let cool for 30 minutes.
Step 2: Add the roasted peanuts and salt to a high-powered blender or food processor. After a few minutes of blending, you’ll end up with coarse-looking grounds with a crunchy texture.
Step 3: Continue to process for several minutes until it has a smooth consistency, scraping down the sides of the bowl with a rubber spatula between blends.
Step 4: Transfer the smooth peanut butter to a sealed jar or airtight container.
🍓 Optional Variations
The great thing about making your own peanut butter at home is that you get to call ALL the shots! Here are some variations to consider:
- Unsalted: Simply omit the salt!
- Crunchy Peanut Butter: Add an extra ¼ cup of peanuts to the roasting pan. Remove them after roasting and finely chop them while your nut butter is processing. Fold them into the mix for added texture.
- Add-Ins: Consider adding texture with other ingredients like toasted pepitas, chia or flax seeds, cocoa powder, cacao nibs, mini chocolate chips, or anything else that tickles your fancy.
🍽 Serving Suggestions
- Peanut Spread: Use it for your peanut butter jelly sandwich, on a slice of toast,
- Breakfast Topper: Drizzle on pancakes, waffles, or oatmeal.
- Savory: Mix into homemade peanut butter sauce or add a tablespoon to your salad dressings, stir-fries, soups, and curries.
- Caramel Sauce: Mix with maple syrup and a pinch of salt for a quick and easy peanut caramel.
- Used as an ingredient in homemade treats - Try using your natural peanut butter in homemade peanut butter cookies, bars, tarts, brownies, ice cream (or ice cream bars), or even homemade fudge and candy.
💭 Recipe Tips
Use skinless peanuts. If you’re using peanuts that still have skins on them, rub them vigorously with your hands after roasting to remove them.
Be patient. Blending nuts into creamy butter takes time. At first, they’ll look quite coarse and dry, but as you continue to blend, the nuts will release their oils and become super smooth.
Use a high-powered machine. I can’t sing the praises of my Vitamix enough. Either use a similarly powered blender or opt for a food processor instead.
Use enough peanuts. If you use too little, it will make it difficult to blend. For a small batch of peanut butter, make sure you use a smaller food processor as a regular high-speed blender will struggle to pick up and grind the nuts!
💬 FAQs
Spanish peanuts have a higher oil content than Virginia or Valencia peanuts, making them extra yummy when pulverized into butter. That said, any variety will work well!
Unless you plan on eating it within a week, yes. I suggest keeping it chilled to prolong the shelf life for up to a month.
🥛 More DIY Recipes
📖 Recipe
Creamy Homemade Peanut Butter
Equipment
- High-speed blender or food processor
Ingredients
- 400 g (4 cups) raw unsalted peanuts, without shells
- 1 teaspoon sea salt
Instructions
- Roast the peanuts: Preheat your oven to 180°C (356°F). Place the hazelnuts on a baking sheet and bake for 12-14 minutes, until toasted. Remove the tray from the oven and allow the peanuts to cool for 30 minutes.
- Blend: Add the roasted peanuts to a high-speed blender or food processor. Blend for 3-4 minutes. First, they will turn into a coarse meal.After several minutes, the mixture will start to form a nut butter consistency. Tip: If using a blender such as a Vitamix, start off on a lower setting until the mixture starts to come together, then turn up to high speed.
- Serving: Spread on Sandwiches or Toast, drizzle on Pancakes, Waffles, or Oatmeal, mix into homemade Peanut Butter Sauce or use as an ingredient in cookies, bars, tarts, brownies, ice cream (or ice cream bars), or even homemade fudge and candy. Please note that for most of these recipes, I suggest using homemade plain, unsweetened peanut butter.
- Storage: Transfer the peanut butter to a clean airtight jar and refrigerate. It should last for up to 2 months.
Notes
- If you’re using peanuts that still have skins on them, rub them vigorously with your hands after roasting to remove them.
- Blending nuts into a velvety spread takes time. At first they’ll look quite coarse and dry, but just keep blending.
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