Homemade Peanut Butter

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Homemade Peanut Butter is one of the easiest recipes I have ever done.  Homemade Peanut Butter only takes 5 minutes too!  I have a recipe for Sunflower Butter on my blog already, but this is my first time making homemade peanut butter.  My husband is a huge peanut butter addict so he loved this homemade peanut butter.  The best part of this homemade peanut butter?  It only takes 1 ingredient!

Homemade Peanut Butter - My Whole Food Life 1

This can homemade peanut butter can barely be called a recipe.  Can it get any easier?  Recently, I wrote a post called Peter Pan Exposed.  You should have seen all the nasty ingredients in that peanut butter!  I bought these peanuts out of the bulk bin at Sprouts and they were on sale for $1.99/lb.  So this homemade peanut butter is so much cheaper than buying processed stuff!  Healthier too.  You can add in whatever flavor combinations you want to this homemade peanut butter.  I personally think it might be fabulous with a little pure maple syrup.

Homemade Peanut Butter

These first couple pictures are of the peanut butter in the process of getting to the butter point. At first, it will look like this below, more of a peanut powder.

mix 1

Then like this.

mix 2

And the final product…

Homemade Peanut Butter

Rating: 51

Prep Time: 20 minutes

Total Time: 20 minutes

Homemade Peanut Butter

Ingredients

  • 2 cups peanuts (Raw, roasted, salted etc. Really any would work well.)

Instructions

  • Put the peanuts in a food processor and start to pulse, stopping every 30 seconds to allow the peanuts to release their oils. You will start to see it get moist.

As soon as the homemade peanut butter gets as moist as you would like it to be, store it in a container and keep in the fridge. Should last a couple of weeks. That's it! Enjoy!

http://mywholefoodlife.com/2013/03/30/homemade-peanut-butter/

95 thoughts on “Homemade Peanut Butter

  1. I once made this with the toddlers in my montessori class. They were AMAZED! They had no idea that peanuts made peanut butter. hahaha! But it was really loud and they hated that part. I did add a few drops of oil (as it helped it come together just a tad faster and made it slightly creamier—perhaps if I had time to be more patient it would have done it on it’s own).

  2. I make my own peanut butter all the time. I add some oil to it though because without it, it is too hard to spread out of the fridge.

  3. We started making homemade peanut butter in our vitamix a few months back and haven’t bought any since! Only takes about 2 minutes, although getting it out is a little annoying…I’m guessing the food processor makes for easier scraping :)

    1. The food processor is really easy. I blended up dates once in my Vitamix and they got clogged up too. Very hard to get out.

      1. Ok, you have me intrigued enough to try in the food processor to see the difference! Do you ever double the batch? 2 cups of peanuts won’t last very long in my house…we usually do 3-4 and that’s just enough last about a week. Also, as a side note, I was refrigerating my PB for a while, and found it hard to spread, and then recently read that even homemade PB doesn’t need to be stored in the fridge. Did some poking around online and that seems to be the majority opinion, and even my Vitamix cookbook doesn’t say it needs to be stored in the fridge. So now it lives in the pantry and is MUCH easier to work with, no oil needed!

        1. Yay! I didn’t know that. Thanks for telling me. I have not tried doubling the batch, but there was still room in my Cuisinart so I think doing 3 cups would be okay. It depends on the size of the food processor. I have a 7 cup.

        2. I grew up on homemade peanut butter. We never stored it in the fridge. Just a cool pantry in an airtight container. It’s the same if you bought real, natural peanut butter that has only peanuts as the ingredient. Sitting in the pantry, the oil will separate but it just needs to be stirred.

          1. I like to store mine in the pantry as well. My husband thinks it belongs in the fridge. LOL

    2. I’ve made PB in my vitamix and so I don’t get obsessed with getting every last bit of peanut butter out, I just plan on making a smoothie after I make the peanut butter. I like banana, orange & pb (with a bit of rice milk)! mmm

  4. I can’t believe I’ve never made this! I used to love Kirkland (Costco brand) PB — it was organic, just 2 ingredients, and cheap! Unfortunately, with that peanut scare a while back Kirkland PB disappeared, then reappeared non-organic, and now all they sell is natural Skippy — with sugar :( I should really go for it with the food processor — you make everything sound so easy, Melissa! Thanks for the inspiration :) Here are some benefits of healthy fats too :) http://fresh-you.blogspot.com/2002/01/top-3-reasons-to-eat-healthy-fat.html Colleen :)

  5. The photo in the top left header; what food/recipe is this? I have been searching your website, but can’t find it. It looks delicious! Thank you!

  6. A co-worker from England likes to eat flapjacks. (an England thing!) He says they are made with TWO sticks of butter, corn syrup and oats! I told him that we needed to find him something similar in taste but MUCH healthier! He says it is NOT crisp but a little on the chewy side. Any suggestions??

    1. I always thought flapjacks were pancakes. You can try a pancake recipe made with oat flour, pure maple syrup and applesauce. I don’t know. Just a thought.

      1. I thought the same ~
        But England flapjacks are nothing close to pancakes. Sounded more like a granola bar.
        Any ideas for him with this in mind?

          1. Coming from Scotland I can assure you flapjacks are very different from pancakes and are closer to granola bars. Usually made with oats, honey and whatever other flavourings you like eg, choc chips, dried fruit, etc

  7. i recently stalked up on the 1.99 sale too and made peanut butter! So good, so easy!! However, we ate it all already!! I’m waiting for the almonds to go back down to 3.99 again so I can stalk up and make more almond butter. yum yum!

    1. I love that sale! I still had some almonds so I made almond butter today. So good, but it goes so fast in our house!

      1. Just a reminder to anyone who is on thyroid Rx, grapeseed oil will render synthroid or any other Rx for thyroid useless.

  8. You can also use a Champion Juicer to make peanut butter. Use the “blank” screen. You might have to run it through twice to get it smooth.

  9. I love making peanut butter in my Vitamix but I’ve been reading about how highly sprayed peanuts are. I can’t find organic peanuts in the bulk bins or in the aisles at the store- now I’m thinking about going back to buying organic jarred peanut butter. What are your thoughts- are you using organic peanuts?

  10. I tried to make this with raw soaked peanuts…hmmm, it does not taste like peanut butter, just like raw peanuts…anybody else uses raw peanuts?

    1. You can use raw nuts but you will get much better flavor from roasted. Buy them raw, rinse them and roast them in the oven (300 degrees) for about 25-30 minutes. When you can handle them shell them into a salad spinner.
      Spin the shelled nuts and the skins that you did not get off will spin out of the basket leaving fresh roasted peanuts.
      Process them with your favorite addition (or none at all).

      There really is little better than knowing exactly what is (and is not) in your food.
      Enjoy!

    2. Try dry roasting it in a wok over a medium slow flame, with much stirring with a spatula or slowly dry it out in a slow oven. Peanut butter as commercially sold is Roasted peanuts.

      1. I use raw peanuts, but I don’t soak them. It would taste more like commercial PB if the nuts were roasted, and if you want it for PB&J sandwiches and the like, roasting would be a better idea. I just use mine as an ingredient in things like smoothies and puddings, and it works fine for that.

  11. I was excited to make this for my son who loves peanut butter. Tried blending it in a processor but it just doesn’t become creamy like the usual store bought ones. End up adding some coconut oil, some sugar and pinch of salt. Tasted great but I should use honey the next round!

    1. Did you use raw or roasted nuts? I used raw peanuts. Maybe that makes a difference? I am glad it at least tasted good!

  12. Those English Flapjacks sound a lot like the oatcakes my Scottish dad used to make. His were a bit more
    savory than sweet and he ate them for breakfast with butter and jam. Would love to see a healthy recipe for them. Bet they’d be great with some homemade nutbutters!

  13. I don’t think it needs to be refrigerated. When I buy the fresh made peanut or almond butter at the farms market is is never refrigerated. I am thinking that I would like to add some honey and cocoa powder to it and make a choco-nut butter. Have you tried other nuts? I love Raw Organic Cashew Butter by Artisana but never tried to make my own. I have both a Vitamix and a food processor. I think it is time I give it a try. So you think the food processor would work better?

    1. Yes, I agree with you now. I didn’t know at the time of this posting. I leave mine on the counter now. Still freaks my husband out though. lol.

  14. The nice thing about making your own peanut butter is that it comes together very quickly. I make it all the time using just straight raw peanuts. I have also made almond butter and hazelnut butter, both of which take far more patience to get them to release their oils and become smooth and creamy.

    This summer I actually found some natural peanut butter at the grocery store that had no ingredients except peanuts. That was a huge, but welcome surprise because I was at the beach and did not have access to a food processor to make my own. (It was at Harris Teeter and their store brand.)

    1. I think Trader Joes sells a similar store bought peanut butter, but I prefer to make mine. I have done almond butter as well and it does take a bit longer.

  15. I read the article to my mother on the peanut butter. She couldn’t believe it. I have mentioned many a time to her what you wrote and how you are opening our eyes to a healthier way of eating. We will be doing the peanut butter when we run out of what we have ( store bought). We will make it in our vita mix ( she owns one as well) and love the idea about making a smoothie after making peanut butter. That is a fantastic idea.

  16. :s tried it… mine didn’t get to the gooey point…
    added a little oil to help it get there but I didn’t.
    Didn’t want to add a whole batch because I wanted it as pure as could.
    I used peanuts that had nothing done to them. Maybe I should have used roasted?
    Hope you can help me because I would love to get this right! :)

    1. I have made a lot of peanut butter, as well as almond butter and hazelnut butter. Besides allowing enough time for the nuts to release the oils, you also need to make sure you don’t overload the work bowl of your food processor. For my 11-cup processor I can do three cups of peanuts, but only 2 cups of either almonds or hazelnuts. Peanut butter should only take about 5 minutes to get smooth and shiny; the other nuts take at least 10 minutes. You should not have to add oil. I use only raw nuts when I make nut butters and they turn out just fine. Hope this helps.

  17. Flap jacks are entirely different to pancakes or scottish oatcakes. They are made from oats, butter, brown sugar and golden syrup – which is a sugar syrup not corn. They are eaten as for afternoon tea although I make them for my children’s lunch boxes or snack. They are lovely. I sometimes add raisins too. I would be interested in a clean version because as you can see they’re not too healthy but has to be nut free as our schools are nut free.

  18. A flapjack recipe courtesy of BBC Food:
    175g/6oz butter
    175g/6oz golden syrup
    175g/6oz muscovado sugar
    350g/12oz porridge oats

    Preparation method
    Preheat the oven to 150C/300F/Gas 2 and line a 20cm/8in square baking tin with baking paper.
    Melt the butter in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.
    Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.
    Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.

    As previously mentioned, golden syrup is a sugar syrup, not corn syrup – perhaps honey would work?

  19. Comparing homemade peanut butter recipes. I immediately noticed your trivet!! Turkish? I have a bowl and plate exactly like it. LOVE it! Good to know about pulsing. My first try I just let the food processor go. Turned out very smooth. A little too smooth for me.

    1. Yes! It is Turkish. My mother in law is Turkish and one of her relatives gave it to us. I have two of them. I normally keep them on my mantle, but take them down for photos sometimes.

  20. Wow, the colour of your peanut butter is so different from the stuff in the store. It really shows how many additives are in it.

  21. I have made the peanut butter, almond butter and pecan butter. I used a KitchenAid food processor. When I was making the almond butter, the machine conked out on me, so I returned it as it was fairly new. I’ve been doing some research and trying to find the best machine to do the job as I LOVE these natural butters. What do you all think will do the job best? A kitchen aid mixer with the grinder attachment, a champion juicer using the homogenizing plate or better food processed perhaps? Will the grinders work without oil like the food processor? Thoughts?

    1. I make my nut butters in my 7 cup Cuisinart food processor. They come out much smoother in the Vitamix, but it’s so hard to get it all out. I am not familiar with making nut butters in the juicer, but I have heard that works. My favorite is the food processor. Easy to clean, but you will need to scrape down the sides more often.

  22. I just made this in my Ninja – the small one. And it is amazing, I can’t believe I have never done this before.
    I will definitely be trying with other nuts!
    Just want to say that I love your recipes! I have recently gone low carb & sugar free and your recipes are really helping me! :)

    1. Thanks Ashley! I have a cookbook coming out in December dedicated to making nut butters and all the amazing things you can do with them. :)

  23. I used two cups of raw peanuts and followed the directions. I ended up with a grainy dough like consistency. I added a spoon full of coconut oil and organic agave hoping to smooth things out. It helped a little but it’s still rather grainy. Is it suppose to be grainy…Any suggestions?

    1. It should be smooth with a little graininess left. I think commercialized nut butters are able to get super smooth because high powered machines to blend. How long did you process it for? Did you use raw or roasted nuts? I find you can get the mixture smoother with unroasted nuts.

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