How to make peanut butter at home! I will show you how to make The Best and Easiest Homemade Peanut Butter! You will never buy store bought again!
I was born a peanut butter lover. I have what some might call an unnatural obsession with peanut butter. I love it, I will literally eat it by the spoonful – something I didn’t even realize was weird until I was in college and my roommate recoiled in horror when she saw me doing just that. I used to prefer the conventional store bought peanut butter over the natural stuff, until I started making my own. I’ve shared a few other nut butters here on the blog, like this Cashew Butter and this Toasted Coconut Almond Butter. I’m not sure what took me so long to share the recipe I make MOST often in my house, this Easy Homemade Peanut Butter.
I’m telling you, this peanut butter is better than anything you buy at the store. Perfectly roasted peanuts and just a pinch of salt is all you need to make the worlds best peanut butter. The exact right, spreadable consistency straight from the fridge, and it doesn’t separate into the gloppy mess that you get when you buy the natural peanut butter at the store. Since I started making my own peanut butter at home about five years ago, I can count on one hand how many times I have bought it at the store. It is ridiculously easy and the result is ten times better than store bought.
I have a few tricks to make this the best peanut butter ever – first of all, buy roasted unsalted peanuts – not dry roasted. They have just a hint of oil on them that gives this the perfect consistency, without having to add any additional oil. Then, even though they are roasted I like to roast them for about 20 minutes to really bring out the peanutty flavor. I like to buy unsalted peanuts because then I can control how much salt goes in. I add 1/4 to half a teaspoon of salt and just adjusting for taste. After about five minutes in the food processor you have creamy, dreamy peanut butter. Eat a spoonful or two, I won’t judge
The Best and Easiest Homemade Peanut Butter
Prep
Cook
Total
Yield 32 Servings
Ingredients
16 ounces roasted, unsalted peanuts (not dry roasted)
1/4-1/2 teaspoon salt (or to taste)
Instructions
- Preheat the oven to 250 degrees. Spread the peanuts on a baking sheet. Roast for about 20 minutes, or until slightly darker and fragrant.
- Add peanuts to a food processor. Process for 3-5 minutes, until nuts have reached a creamy stage. Add the salt, starting with less and adding more until you achieve the desired taste. Process for another minute.
- Pour into a 16 ounce jar with a lid and refrigerate immediately.
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make and you may be featured in our weekly Reader Feature!
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Marisa says
Hi Meghan. Thank you for sharin your recipe!! I will like to ask, for how long it last in the fridge. Cheeers from Argentina
Meghan says
Hi Marisa – I usually keep it about 2 weeks. The actual time it will keep will depend on a variety of factors since it is a homemade food. When I searched the internet some sources say it will last longer, but I have never had any left after two weeks!
Leah says
Do you use this peanut butter in your recipes? Sometimes I have found that homemade peanut butter gives baked good a different texture or consistency. Thank you!
Meghan says
Hi Leah – I use it in my savory recipes, like my peanut sauce. But for baked goods like my peanut butter cookies, I usually use conventional peanut butter. This is for the same reason you mentioned – natural peanut butter can vary in consistency, and give different flavors or textures.
Peggy says
What kind of food processor do I need to make this work?? With mine all I get roighly ground peanust – never butter, no matter how long I grind!!
Meghan says
Hi Peggy – I use a Cuisinart 7 cup processor (similar to this one, here is my affiliate link https://amzn.to/2VfgjLf ). What brand and size are you using? You could also try to add a little oil to make the processing easier. I have never had to do this, but if your food processor is having trouble grinding the peanuts, it might work better.
Casey ferguson says
Can you can this recipe with a water bath canner and stick it in the pantry?
Meghan says
Hi Casey, I don’t think it is possible to safety can peanut butter. From what I understand, it is too low acid to safety can with home equipment. It is best kept refrigerated.
Kendra says
I refrigerate my peanut butter. I make it exactly like you do. Incan’t believe how many organic or so-called natural peanut butters are full of added sugar and a lot of salt. I use just the little amount of salt like you do. My problem is it develops a surface mold rather quickly, say 10-14 days or so. Do you ever have this problem? It treat it like mold oncheese and scrape it off and keep using the rest. Comments?
Meghan says
Hi Kendra,
Hmm, I have never had that happen before! Do you roast your peanuts or are they raw? Has this happened before, or did it just happen once? I wonder if the peanuts had some mold om them? If there is mold on the peanut butter I would throw it out, I don’t think you can remove it like you can with cheese.
Cookin Canuck says
We eat so much peanut butter at our house – now I need to make my own. Great tutorial!
Meghan says
You will never go back to store bought!
Alma says
Do you have to keep refrigerated?
Meghan says
Hi Alma,
Yes, I do keep it in the fridge since this has no preservatives and the high oil content can make it go rancid at room temp. When kept refrigerated it is the perfect texture, spreadable and not super hard like store bought natural peanut butters.
Nancy says
Hi! I wonder if irs possible to prepare it in the blender machine ? Regards !
Meghan says
Hi Nancy, I haven’t tried it but I think it would work in a high powered blender like a vitamix or blendtech. As far as regular blenders, I’m not sure if that would work or not. You could give it a try and see! Let us know how it works out!
Amy r says
Can you provide a nutritional breakdown including fiber and carbs? I am lowcarb-Ing and this sounds perfect!
Meghan says
Hi Amy! At this time I don’t have nutritional info for my recipes, but the good news is that there are tons of free resources to figure out nutritional info out there. Lots of people use my fitness pal or lose it. This recipe should be perfect for your low carb journey!
kathy says
you use raw peanuts?
Meghan says
Hi Kathy, I use roasted unsalted peanuts and then I roast them about 20 minutes long to deepen the flavor.
Michelle - Giraffes Can Bake says
I so need to start making my own peanut butter! I always buy the natural stuff because it doesn’t have all the crap in, but making it myself makes way more sense! definitely trying asap, thanks for the inspiration!
Catt says
Roasting nuts removes nutrition….use raw peanuts. Salt is really not necessary. We never add salt to our homemade peanut butter.
Meghan says
If that is what you prefer, absolutely! I prefer the taste of roasted nuts instead of raw, and find the tiny bit of salt gives it more flavor. But the beauty of making peanut butter at home is that you can make it exactly how you want to!
Shannon says
How long will it keep in the fridge?
Meghan says
Hi Shannon, I usually keep mine in the fridge for several weeks.
Heather says
I am also hooked on making my own peanut butter. I even bought s super powerful food processor to do the job. My addition is to throw in a bag of white chocolate chips. Super yummy!!
Meghan says
Yes, that is so good! I have a recipe for white chocolate pretzel peanut butter too! Thanks Heather!
Nicole @ YOung, Broke and Hungry says
There is nothing easier or tastier than homemade peanut butter!
Meghan says
Nicole I totally agree!