A smooth, creamy, and delicious homemade peanut butter recipe. It’s simple, only 3-ingredients, and comes together in 5 minutes. OH, and did I mention this whole big batch can be made for under $3.00?!
So I’m learning that peanut butter isn’t quite as common in Eastern Europe as it is in this United States. In our household, we LOVE peanut butter and go through many jars per week (no shame!). But at our local grocery stores in Greece, we can only find ONE brand of peanut butter among lots of Nutella and tahini options. And that brand is about $5.00 USD for one small jar… So I decided, why not make my own peanut butter?!
So I made a whole big jar of peanut butter for less than $3.00 USD, and it will last us so much longer. Bonus, it’s only 3 ingredients, we know exactly what’s in it, and no artificial anything!
Roasted Peanuts: Really the only ingredient you need to make homemade peanut butter is roasted peanuts. If you are using only peanuts, it may take longer to blend up to a smooth texture, but the choice is yours! Just make sure you are buying roasted peanuts.
Coconut Oil (optional): I like to add a small amount of coconut oil to my peanut butter to make it extra creamy, and blend up faster. Like I said above, this is totally optional, but it will vary the time it takes to blend. You can also use any neutral oil of your choosing if you don’t like coconut oil.
Honey (optional): I use a tiny bit of honey for sweetness, but this is personal preference.
how to make homemade peanut butter:
Making homemade peanut butter is a really simple process. All you need is roasted peanuts and a food processor. Add your peanuts to a food processor and blend. After about 1-2 minutes, the peanuts will be a sandy texture. At this point you have the option to add coconut oil and honey, or continue pulsing without the optional ingredients.
If you choose to add coconut oil, your peanut butter should get creamy after about one more minute. If you choose to only use roasted peanuts, keep pulsing for about 5 more minutes. It will slowly but surely come together into a creamy texture. The texture should go from sandy, to a balled up, to creamy- just give it time.
Note: The power of your food processor may impact the time it takes to get to a smooth, creamy texture.
Unfortunately, a blender probably won’t work for a recipe like this being that a blender needs more liquid to fully work properly. A food processor doesn’t need liquid to process, and is used more for dips, nut butters, and other thick foods. Whereas a blender is used more for soups, smoothies, sauces, etc.
This again is personal prefernce. I used salted peanuts because that was what was available to me. For that reason, I did not add any salt to my peanut butter. But if you want to control how much salt goes into your batch, I recommend buying unsalted and adding about 1/2 tsp.
Store in a mason jar or air-tight container. I personally store mine in the fridge (this does not make it to hard to spread), being that it has no preservative ingredients.
Homemade Peanut Butter
- Food Processor
- Mason Jar
- 3½ cups roasted peanuts
- 1½ tbsp melted coconut oil optional
- 1 tbsp honey optional
- 1/2 sea salt optional, ONLY if using unsalted peanuts
- Add your peanuts to a food processor and blend. After about 1-2 minutes, the peanuts will be a sandy texture.
- At this point, you have the option to add coconut oil and honey or continue pulsing without the optional ingredients.
- If you choose to add coconut oil, your peanut butter should get creamy after about one more minute. If you choose to only use roasted peanuts, keep pulsing for about 5 more minutes. It will slowly but surely come together into a creamy texture. The texture should go from sandy to a balled-up, to creamy- just give it time.
- Store in a mason jar in the fridge. Enjoy!