How To Make Peanut Butter Recipe

I still can’t get over how 2 ingredients turn into the creamiest homemade peanut butter in just 5 minutes. One spoonful and store-bought jars start looking very unnecessary.

I’m obsessed with homemade peanut butter because it tastes louder than anything I’ve scooped from a jar. Roasted unsalted peanuts turn rich, nutty, and almost candy-like, with fine sea salt pulling every bit of flavor forward.

I love the way it lands somewhere between silky and slightly gritty, like the peanut butter I actually want on toast, apples, spoons, and, honestly, straight from the container. And the smell.

Big peanut-shop energy without leaving my kitchen. But what gets me is the fresh flavor, bold and simple, with no weird sweetness covering up the peanuts.

Just peanut butter that hits hard.

Ingredients

• Roasted peanuts do the heavy lifting, bringing that nutty, snacky flavor you actually want.
• They’ve got protein and healthy fats, so this spread feels filling, not just tasty.
• Fine sea salt wakes everything up.

  Without it, peanut butter can taste kinda flat.

• Neutral oil makes it smoother and easier to spread, especially if your peanuts seem dry.
• Honey adds cozy sweetness and a softer vibe, like lunchbox peanut butter but better.
• Sugar keeps it simple and familiar.

  Basically, it’s for classic peanut butter fans.

• Plus, you control the sweetness, so it won’t taste like dessert unless you want.

Ingredient Quantities

• 2 cups (about 300 g) roasted unsalted peanuts
• 1/4 to 1/2 teaspoon fine sea salt, to taste (about 1.5 to 3 g)
• Optional: 1 tablespoon (15 ml) neutral oil such as peanut or vegetable oil for creamier texture
• Optional: 1 tablespoon (15 g) honey or 1 to 2 teaspoons (4 to 8 g) granulated sugar for sweetness

How to Make this

1. Place 2 cups (about 300 g) roasted unsalted peanuts in the bowl of a food processor or a high speed blender.

2. Pulse or blend for 30 to 45 seconds to break the peanuts into coarse crumbs, stopping to scrape down the sides as needed.

3. Continue processing in 30 second bursts; the peanuts will first become a meal, then a clumpy paste, and finally start to smooth out.

4. After 2 to 3 minutes of total processing, add 1/4 to 1/2 teaspoon fine sea salt (about
1.5 to 3 g) and process to incorporate.

5. If you want a creamier texture, add up to 1 tablespoon (15 ml) neutral oil such as peanut or vegetable oil and process until smooth.

6. If you prefer sweetened peanut butter, add 1 tablespoon (15 g) honey or 1 to 2 teaspoons (4 to 8 g) granulated sugar and process until evenly mixed.

7. Taste and adjust salt or sweetener, blending briefly after each adjustment until you reach the desired flavor and consistency.

8. Transfer the peanut butter to a clean jar, pressing down to remove air pockets, and seal with a lid.

9. Store at room temperature for up to 2 weeks or refrigerate for up to 1 month; stir before using if oil separates.

10. Clean the processor or blender immediately for easier cleanup.

Equipment Needed

1. Food processor or high speed blender
2. Measuring cups (1 cup and 1/4 cup)
3. Measuring spoons (1 tablespoon and 1/4 teaspoon)
4. Rubber or silicone spatula for scraping the bowl
5. Small tasting spoon
6. Clean jar with tight fitting lid for storage
7. Funnel or wide-mouth jar lid insert for easy transfer

FAQ

How To Make Peanut Butter Recipe Substitutions and Variations

• Peanuts: use roasted unsalted almonds, roasted cashews, or roasted sunflower seeds for a nut-free butter; adjust processing time for creaminess.
• Fine sea salt: substitute kosher salt (use slightly more) or omit for low sodium; add a pinch of smoked paprika for savory depth.
• Neutral oil: replace with light-tasting avocado oil, refined coconut oil (melted), or omit entirely for a thicker texture.
• Honey or sugar: swap with pure maple syrup, agave nectar, or light brown sugar; use powdered sugar or a few drops of liquid stevia for low sugar options.

Pro Tips

1. Warm the peanuts slightly before processing by placing them in a 200 F (95 C) oven for 5 to 7 minutes or microwaving in 20 second bursts. Warm nuts release oil more readily, so you get a silkier texture faster.

2. Pause and scrape often during the early stages so all the bits get evenly processed. Short bursts also keep the motor from overheating and prevent the paste from turning grainy.

3. If you want a different mouthfeel, swap the neutral oil for a teaspoon or two of coconut oil for a lightly tropical note, or a tiny splash of mild olive oil for extra richness. Add oil sparingly; you can always blend in more after tasting.

4. To boost flavor without extra sugar, try a pinch of ground cinnamon, a pinch of smoked paprika for savory depth, or a teaspoon of toasted sesame oil for an Asian twist. Store in the fridge for a firmer spread and always stir before using if natural oil separates.