How to Make Homemade Peanut Butter (+3 creative ways to use it) January 24, 2019
Don’t mind us — we’re just here spoon-feeding ourselves homemade peanut butter, wondering why it took us THIS long to make it from scratch.
We slather it on toast, spread it on banana coins, and swirl it into smoothies… bake with it, jazz up celery sticks with it, and eat it right out of the jar. In other words, we eat peanut butter a lot — and have a feeling you do, too. So if you haven’t already tried making it from scratch, now’s the time. All you need is three ingredients, five(ish) minutes, and a blender.
How to Make Homemade Peanut Butter
- 2 Cups Dry Roasted Peanuts
- 1 Teaspoon Kosher Salt
- 2 Tablespoons Peanut Oil
- Optional: 2 Teaspoons Honey, 2 Tablespoons Cacao Powder, 1 Tablespoon Cinnamon
- Add peanuts to a food processor or blender and pulse a few times until just chopped.
- Scrape the sides, then run the food processor or blender continuously for one minute.
- Scrape the sides again, and process for another minute.
- Keep repeating until it becomes soft, creamy, and spreadable.
- Add the salt, oil, and optional sweeteners and/or spices, pulse a few more times, and transfer to a storage container.
- I can’t find roasted peanuts, just raw. Will that work?
The recipe will still work with raw peanuts; however, roasted ones lend a deeper flavor while loosening the oils to make it easier to blend. If you can’t find dry-roasted peanuts at the store, roast them yourself in a 350ºF oven on a baking sheet until lightly golden, 10-12 minutes.
- How much peanut butter will I end up with if I start with 2 cups nuts?
2 cups peanuts yields about 1 1/2 cups peanut butter.
- What if I like my peanut butter chunky rather than smooth?
Remove about 1/4 – 1/2 cup chopped nuts after step one, and stir them back in at the end.
- How should I store the peanut butter?
In a sealed container in the fridge. It’ll keep for several weeks this way.
- Can I swap out peanuts for other nuts and follow the same steps?
Definitely! Almonds, cashews, or pistachios would work well here.
PB&Js are great, but if you’re looking to jazz things up, here are three creative ways to put all that homemade peanut butter to good use — assuming you still have some left after the, ahem, taste test.
Whether you’re on team sweet or savory, these bear toasts are a sure-win come breakfast or snack time. Get the recipe here.
Homemade peanut butter + banana = perfection. Get the recipe here.
Other cookie recipes may claim to be easy, but they pale in comparison to these 3-ingredient, 15-minute treats. Get the recipe here.
You know what else you probably didn’t think you could make from scratch but TOTALLY can? Almond milk!