Homemade peanut butter is not only extra delicious, it’s also super easy to make. You control how long the nuts are roasted, how much salt you like, and any other additions you might feel like adding.
We started making our own peanut butter for two reasons: first, it is hugely expensive in Sweden, more than double what it costs in Germany or the Netherlands. Second, it uses less transport and results in lower emissions.
We buy the peanuts in bulk and making the nut butter at home reduces the heavy glass jar shipments necessary for pre-made peanut butter. While I’d prefer to use local nuts like walnuts or hazelnuts, it’s just not in the budget right now. And we really love peanut butter.
Why You Should Try This Recipe
While it does certainly take more time to make at home than picking up a jar at the shop, it’s fun to make your own peanut butter exactly to your taste. Really, why not.
- You might save money: really it depends on where you live, but generally making it yourself is cheaper if you have the time. It’s 10 minutes a week for us and about 300€ a year saved, which adds up.
- It uses less packaging: while glass is great, reusable, and recyclable, it’s often not reused and recycling it takes a lot of energy. (Plastic is worse.) So if you can get bulk peanuts, that’s one way to reduce that additional packaging.
- It tastes great: not only can you control the roast-level, you also decide how much salt is added and how thick you want the butter to be.
Just peanuts and salt. That’s it.
Ingredient Notes and Substitutions
- Peanuts: while any type of peanut will work, I recommend raw nuts if you can get them. We more often use blanched as they’re cheaper, but I do find that the raw ones with skin produce a nicer, smoother butter.
- Salt: sea salt is ideal but it doesn’t really matter. Use coarse salt if you like little hits of it.
Step by Step
1. Roast the peanuts: for about 20 minutes, or until golden.
2. Add to the processor: Add the cooled nuts along with the salt.
3. Blend: it will very quickly release oils and move from peanut flour into butter.
4. Continue: keep blending, scraping down the sides as needed, until a smooth butter forms.
If you can’t see the recipe video, please watch it here on YouTube instead.
Roasting the nuts is absolutely key. Raw peanuts will eventually turn into butter, but it won’t taste like what you’re expecting, and it’s not as smooth. You want to brown them fairly significantly for the best flavour and texture.
You can omit the salt for unsalted peanut butter.
Additions like cinnamon, dates or coconut sugar, cocoa powder – all delicious. Play around with the base recipe to make your own combinations.
For crunchy peanut butter, add a handful of chopped nuts once it’s finished blending. I recommend chopping the peanuts in the food processor, removing and setting aside, and then blending up the peanut butter, rather than chopping them by hand.
How to Store
Storage: while this might not work for some people, I store the finished butter at room temperature in a sealed jar. Once batch never lasts longer than a week in our house so it’s never had the chance to spoil. You can refrigerate it for a longer period but note that it will be a bit harder when cold.
Freezing: you can indeed freeze peanut butter with no major changes to taste or texture. So if you want to make lots at once, feel free to freeze in sealed containers for up to three months.
- If you think it’s done, keep blending: for at least another minute. That’s what makes for a silky smooth end result that doesn’t thicken up as it sits.
- Don’t use a blender: while some high-end blenders will have dry ingredient options that work for nut butters, most don’t. A food processor is best for this.
- Scrape down the sides: I usually only need to scrape once, after the first minute or so of blending. After that it sorts itself out. But if yours is building up on the sides of the container too much, turn it off and scrape down before blending more.
Recipes Using Peanut Butter
Peanut Butter Puffed Wheat Squares
Ultimate Gluten Free Peanut Butter Cookies
Peanut Butter Chocolate Chip Granola Bars
Peanut Butter Banana Oatmeal Cookies
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- Preheat the oven to 150°C (300°F).
- Place the peanuts onto a large baking sheet, aiming for a single evenly spread layer.400 grams raw peanuts
- Roast for about 20 minutes, or until the peanuts are a light golden brown. Remove from the oven and cool fully on a wire rack.
- Once the peanuts are cool, add them to the bowl of a food processor fitted with the blade attachment. Add the salt.400 grams raw peanuts, 1 teaspoon sea salt
- Blend, keeping the small hole open for heat to escape, until completely smooth, 5-10 minutes. Scrape down the sides as needed if it builds up (turn off the processor first).
- Transfer the peanut butter into a clean jar and store for about a week. This makes one large jar of peanut butter.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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