Natural peanut butter can be so expensive, and many brands still have seed oils and/or added sugars! Luckily, it’s easy to make your own homemade peanut butter for a fraction of the price. All you need is a food processor, dry roasted peanuts, and salt.
Our family loves peanut butter – especially on apples and bananas. Honestly, that’s my favorite “dessert.” It’s also a great snack and a must-have with a toddler around! I’ve also been known to eat a heaping spoonful on its own (especially as a recently postpartum nursing mom).
Given how much peanut butter we eat, I’m making a new batch every couple of weeks (sometimes more often). It’s a good thing that it’s so easy and affordable to make.
Do I have to use a food processor to make homemade peanut butter?
I have only made it in my food processor, but you might be able to make it in some high-powered, high speed blenders, like a Vitamix.
Can I make chunky peanut butter?
Yes! Chunky peanut butter is made by adding peanut pieces in at the very end, whether it’s homemade or commercial. Our family prefers smooth peanut butter, but if I were to make chunky peanut butter, I would begin by pulsing some peanuts in the food processor until they were my desired size for chunky peanut butter. I’d then make the peanut butter as normal. Then, after I was done making smooth peanut butter, I’d stir in the peanut chunks.
I’m used to sweeter peanut butter. Can I add a sweetener?
Absolutely! I’d recommend adding maple syrup or honey to keep things more natural, but use whatever you prefer. Start small and add just a little at a time until it reaches your desired sweetness. Make sure you add some salt as well because that will enhance the sweet flavor!
How long is homemade peanut butter good for?
Honestly, I’ve never had homemade peanut butter go bad in a glass mason jar in my pantry – but it also usually doesn’t last more than a few weeks (if I’m lucky) in our household! I’m sure the salt in it helps to preserve it a bit, but it still doesn’t contain preservatives so I know it will go bad eventually. It would probably last at least a month or two without issue, but may begin to go rancid after that point. If your peanut butter begins to look, smell, or taste “off” or you see any signs of mold, it’s time to throw it out.
Refrigerating the peanut butter will lengthen its shelf life. If you don’t use peanut butter quickly or plan to be out of town for an extended period of time, sticking the jar in the refrigerator should help it keep for another couple of months (but again, use your best judgement and throw it out as soon as it seems to be going bad).
Ingredients
- 32oz dry roasted peanuts – I buy unsalted (or sometimes, lightly salted) peanuts because the normal peanuts (and some brands of lightly salted) in my grocery store have all sorts of weird additives. Just double-check and make sure the only ingredient on the label is peanuts (and salt, if lightly salted).
- 1 tsp sea salt (optional), plus more to taste – I find that adding salt really helps homemade peanut butter shine. However, add an amount that you enjoy. I recommend tasting it before adding salt, then adding the salt in smaller amounts until you know exactly how much you like.
Directions
Step 1: Pour peanuts into a food processor with the “s-blade” attachment.
Step 2: Blend on high, periodically stopping to scrape down the sides.
Step 3: Continue blending until peanut butter is smooth and creamy.
Step 4: Taste peanut butter, and add salt, if desired. My rule of thumb is that if it tastes bland, add salt because salt brings out the other flavors.
Step 5: Transfer to a clean, airtight jar. Store in a cool, dark environment (like a cabinet) or the fridge.
Equipment
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Simple Homemade Peanut Butter (No-Stir!)
Make your own homemade peanut butter with just two basic ingredients: dry roasted peanuts and salt! It never needs to be stirred to recombine the oil into the peanut butter, even though it’s made without any seed oils, sugars, emulsifiers, or other junk!
- Total Time: 10 minutes
- Yield: about 28 servings (2 tbsp each)
Ingredients
- 32oz dry roasted unsalted peanuts
- 1 tsp sea salt (optional), plus more to taste
Instructions
- Pour peanuts into a food processor with the “s-blade” attachment.
- Blend on high, periodically stopping to scrape down the sides.
- Continue blending until peanut butter is smooth and creamy.
- Taste peanut butter, and add salt, if desired. My rule of thumb is that if it tastes bland, add salt because salt brings out the other flavors.
- Transfer to a clean, airtight jar. Store in a cool, dark environment (like a cabinet) or the fridge.
Notes
- For crunchy peanut butter, blend some peanuts in the food processor until they reach your desired chunk size. Set those aside. Make the recipe as written, then stir the peanut chunks in right before you transfer the peanut butter to a jar.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce, Snack
- Method: No cook
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian
Nutrition Facts
Amount Per 2 tbsp Serving
Calories: 190 kcal
Fat: 16g
Total Carbohydrates: 7g
Fiber: 3g
Protein: 8g
The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.
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