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homemade peanut butter
Kathryn Coyle

Homemade Peanut Butter Recipe

Creamy, rich, and made with simple pantry ingredients, this homemade peanut butter recipe comes together in minutes using roasted peanuts and sea salt. Perfect for spreading, baking, drizzling over oatmeal, or enjoying straight from the jar, this easy homemade nut butter is smooth and 100% better than store-bought.
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Prep Time 2 minutes
Cook Time 13 minutes
10 minutes
Total Time 35 minutes
Servings: 10
Course: From Scratch
Cuisine: Pantry Staple
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g raw peanuts or 2 cups
  • 1 pinch salt
  • 1 tbsp maple syrup optional for sweetness

Equipment

  • 1 food processor
  • 1 measuring cups/weighing scales
  • 1 baking tray
  • 1 baking paper

Method
 

  1. Spread the raw nuts in a single layer on a baking tray lined with parchment paper. Roast at 180°C (fan) for about 10-12 minutes until lightly golden and fragrant.
  2. Let them cool slightly to room temperature.
  3. Add the peanuts to the bowl of a food processor or a high-speed blender.
  4. At first, the peanuts will turn crumbly and resemble wet sand. Keep blending. You’ll need to stop occasionally and scrape down the sides of the bowl.
  5. The peanuts will go through several stages: Crumbs, thick paste, a gritty texture then a smooth paste
  6. Depending on the size of your food processor and the kind of food processor you use, this can take anywhere from 5–10 minutes.
  7. If you do add maple syrup, the smooth paste will appear drier at first. Keep blending and it will turn into a smooth paste again.
  8. Pour into your jar with airtight lid.

Notes

Transfer the peanut butter to a sealed jar or airtight container. Store at room temperature for a few days, or in the fridge for up to 2 weeks. And, if the oil separates, simply stir before using.