Homemade Peanut Butter

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Homemade Peanut Butter Recipe I know that I have mentioned in the past that there is a lack of peanut butter here. What peanut butter we have found was being shipped from the U.S. Peanut butter is a huge staple in our house, and we use it almost everyday. I am almost ashamed to admit that we had to break down and buy Walmart’s Great Value brand with it’s mile-long ingredient list. What can I say, we were desperate for peanut butter and we didn’t have a way to make homemade.

IMG_7106-2  I am very happy that we have recently acquired a very nice food processor and I can now make it homemade. It is so amazing when you make it homemade. You can control the texture, consistency, sweetness, salt, and of course you know exactly whats in it. No more nasty trash Walmart brand. Nuts are pricey here, but it is also slightly cheaper making it than buying imported peanut butter


I have only made peanut butter once in my life and it was unintentional. I was actually trying to make peanut flour for some low carb recipes but I processed it too long. I can’t believe I haven’t made it more often. It is totally addicting and so easy!

Homemade Peanut Butter

Prep Time: 15 minutes

Total Time: 20 minutes

Yield: 2 cups peanut butter

Homemade Peanut Butter


  • 3 cup (24 ounces) shelled, unsalted peanuts, raw or roasted
  • 1 1/2 teaspoons salt, or to taste
  • 2-3 tablespoons oil: peanut, vegetable, etc. (optional)
  • 1 1/2 - 3 tablespoons sweetener: honey, sugar, or even agave (optional)


  1. If you are using pre-roasted peanuts preheat oven to 350 degrees and place peanuts on baking sheet and bake for about 10 minutes to loosen the oils in the peanuts. If roasting your own, then follow instructions for roasting (see notes) and add when cooled.
  2. Now decide if you would like chunky or creamy peanut butter. If you would like crunchy peanut butter place about 3/4 cup of peanuts in food processor and pulse a few times until desired size. Remove and set aside to add later.
  3. Pour all (or remaining) peanuts and salt into food processor or blender and blend until smooth, scraping down sides periodically to make sure everything is well blended.
  4. Now decide if you woud like the consistency thinner and creamier and if you want it sweeter.
  5. If it is too thick or you would like a creamier peanut butter add oil about 1 tablespoon at a time. If you want it sweeter add sweetener (liquid sweeteners will affect the texture and thickness more than dry sweeteners, so add according to taste and consistency preference.)
  6. If making chunky add reserved peanuts and pulse a few times to combine.


Roasting is optional, but I think it gives more flavor depth to your peanut butter. You can buy peanuts roasted or roast them yourself. To roast, place peanuts on a baking sheet and preheat your oven to 350 degrees F (180 C). Roast for about 35 minutes until thay start to look slightly golden and shiny. Check halfway through cooking to make sure they are roasting evenly. Let cool before processing.


  • You can also make chocolate peanut butter, add spices, or add chocolate chunks. If you want chocolate peanut butter add 3 – 4 tablespoons of cocoa powder and more sweetener and oil to taste.
  • You can obviously use this recipe to make as much peanut butter as you want. Each cup of peanuts makes about 2/3 cup of peanut butter, depending on how much oil you add.
  • You can use other nuts to make nut butters like almonds, cashews, or any other nuts. Just replace peanuts with the your favorite nut or use a combination of nuts.


Peanut butter is good with so many different things. You can make PB&Js, dip apples, or spoon onto bananas or crackers.

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    • Tori says

      Actually, I store it at room temperature and I have no problems. I guess if you want it to last for a long time then you could store it in the fridge. It also keeps it from separating as fast.

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