This post shows you how to make homemade peanut butter, which only takes about 5 minutes to make a delicious batch. It’s so easy and good that you’re going to wonder why you haven’t made it yet.
I love tackling something new in the kitchen. It almost seems silly to say that I’m “tackling” homemade peanut butter, because really, it’s one of the most simple things you can make. But, making homemade peanut butter is one of those things that I had want to do for quite a while, so I decided to give it a try.
This homemade peanut butter turned out so good that when I made it, I made several batches. And, I’ve made it numerous times since I first posted this. We love peanut butter in our house, so we use it up in no time.
To make homemade peanut butter like I did, you’ll need 1 pound of peanuts. I used salted party peanuts because I have a ton to use up, but you can use almost any kind you like. Put your peanuts in a food processor with a metal blade and get ready to give them a ride!
Turn your processor on (use high power, if you have an option) and allow it to grind those peanuts down. Within the first minute, they will look crumbly like this:
But you aren’t going to stop there — keep the power going and within the first few minutes, you’ll see the peanuts starting to form a ball like this:
It’s getting there! But not done yet. Keep processing your peanuts and almost like magic, you’ll start to notice that the peanuts will thin out and become smooth. The more you process it, the more smooth it will become. Keep processing until it’s a smooth as you like. When mine was done, I added about 2 teaspoons of honey and a touch of salt. Give yours a taste to determine if this would be good for yours. You will also notice that there is no oil in this recipe. While I know many peanut butter recipes call for it, I have found that it’s not necessary.
I’ve been storing my peanut butter in mason jars. This peanut butter recipe fits in a 16 oz jar with room to spare — or fits perfectly if you stir in additional chopped peanuts to make a chunky peanut butter. I’ve also used 4 oz mason jars — three of them to be exact (and they are filled very full).
My favorite jarred peanut butter I buy is Jif and this homemade peanut butter is very different than that — it would be more easily compared to the all-natural peanut butters on the grocery store shelves, but I think this is even better. I’m not planning to totally give up buying jarred peanut butter at the grocery store, but now that I’ve learned how easy it is to make peanut butter at home, I will definitely be making this regularly.
How to Make Homemade Peanut Butter
Here’s the complete recipe, which you can print. If you aren’t ready to make this homemade peanut butter recipe yet, be sure to save it to one of your Pinterest boards so you can find it easily next time.Print
How to Make Peanut Butter (in only 5 minutes)
- 16 ounces peanuts (your favorite variety – I used salted party peanuts)
- 2 teaspoons honey
- Salt (optional)
- Place peanuts in food processor fitted with the metal chopping blade. Turn processor on high and chop/grind peanuts until smooth (usually no more than 5 minutes). You may find it necessary to scrape down inside of the processor bowl halfway through.
- When your peanut butter is as smooth as you would like, add in the honey. Season with salt, if necessary.
- Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
- Store in an airtight container in the refrigerator for up to 2 months.
–If you wish to have chunky peanut butter, chop 1/3 – 1/2 cup peanuts and stir in at the end.
I’m not the only food blogger tackling something new this week — my fellow #SundaySupper friends are also sharing something new they tried. Check out this list below and give them a visit!
New Expeditions (Sides, Starters & Staples)
- Homemade Corn Tortillas from Pescetarian Journal
- Easy Oven Polenta from Shockingly Delicious
- Homemade Spiced Flour Tortillas from Chocolate Moosey
- Naan from Hezzi-D’s Books and Cooks
- Homemade Tofu from Kimchi MOM
- Indian Moong Beans from Magnolia Days
- Baked Lemon Coconut Risotto from Soni’s Food
- Homemade Peanut Butter from Home Cooking Memories
- Homemade Ricotta Cheese from Webicurean
- Portuguese Chorizo Bread from Family Foodie
- Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons
- Grilled Asian Snap Peas and Peppers from Neighborfood
Grand Quests (Main Dishes)
- Traditional Pork Tamales from Gourmet Drizzles
- Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
- Rice Burger from The Urban Mrs.
- Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
- Miso-Glazed Salmon from The Foodie Patootie
- Penne with Mustard and Chives from My Other City By The Bay
- Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
- Spanish Baked Scallops from Momma’s Meals
- Black Beans and Cheese Empanadas from Basic N Delicious
- Pork Dim Sum from Small Wallet, Big Appetite
- Venison Steak Gyros from Curious Cuisiniere
- Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
- Vegetarian Hortobagyi Pancakes from Happy Baking Days
- Caribou & Andouille Chili from The Foodie Army Wife
Escapades (Sweet Treats & Spirited Companions)
- Vegan Chocolate Mousse from The Not So Cheesy Kitchen
- Zebra Cake from That Skinny Chick Can Bake
- Multilayer Bars from What Smells So Good?
- Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
- Homemade Vanilla Marshmallows from Vintage Kitchen
- Strawberry Raspberry Fruit Leather from Juanita’s Cocina
- Making Macarons: FAIL! from girlichef
- Macaroons from Noshing With The Nolands
- Fresh Strawberry Frozen Yogurt from The Messy Baker
- Bircher Muesli from Peanut Butter and Peppers
- Hello Kitty Rice Krispies from The Ninja Baker
- Homemade Cinnamon Rolls from In The Kitchen With KP
- Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
- Ombre Mini Cakes from Daily Dish Recipes
- Chocolate Dipped Madeleines from Big Bear’s Wife