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How to Make: Peanut Butter Recipe

by on February 27, 2013 · 90 comments

How to Make Peanut Butter - Peanut Butter Recipe

Let’s talk about why you need to make peanut butter at home.

It’s simple to make — all you need is a food processor and 15 minutes. You have the control — the amount of salt or honey is completely up to you. Plus, you can get creative. We make our basic peanut butter crunchy. Sometimes though, we add almonds. And when we’re feeling bold, we make chocolate peanut butter. (It is seriously good).

If you’re like us, you probably have a favorite store-bought peanut butter (ours is from Trader Joe’s). So yes, we still buy regular peanut butter. We also like to make our own (you can never have too much peanut butter in the house, right).

We love that we can make something we eat almost daily, at home. It feels good.

What do you think? Are you game for whirling up some peanuts and making your very own peanut butter?

Peanut Butter Recipe Crash Course – How to Make Peanut Butter at Home

Homemade Peanut Butter RecipeYou really can make our peanut butter recipe in 15 minutes. In fact, most of that time is roasting the peanuts.

After roasting, throw peanuts into the bowl of a food processor. Turn on and watch as the peanuts turn into crumbs, then a thick paste and finally smooth shiny peanut butter. It’s almost magical.

Best of all, you can adjust based on your tastes. We add a little salt, a touch of honey and for perfect consistency to spread on toast–a tiny bit of oil. See what works for you.

Homemade Almond Peanut Butter Recipe

How to Make Almond Butter

Now that you’re pros at making basic peanut butter, get creative and play.

One of our favorite twists is to use equal parts of peanuts to almonds. By the way, if you only use almonds, you can make almond butter. 

The process is exactly the same, roast then add all the nuts to a food processor, turn on and watch the magic happen. Add salt, honey (or maple syrup) as needed then check the consistency — we have found the peanut almond butter needs a little more oil added.

Homemade Chocolate Peanut Butter Recipe — Pure Joy

Homemade Chocolate Peanut Butter

OK, now for our favorite. Chocolate Peanut Butter. Think of it as a peanut-ified Nutella.

It’s quick and easy to make. Start with the basic peanut butter then instead of adding honey, add cocoa powder and powdered sugar.

The end result? Creamy, chocolaty goodness – we’re absolutely in love with it.

(Chocolate and peanut butter has to be one of our favorite combos — see our Easy Bar Cookie Recipe with Peanut Butter Cups or our Chocolate Covered Rice Krispie Treats)

Homemade Peanut Butter RecipeYou decide. Basic peanut butter recipe, peanut almond butter, chocolate peanut butter or would you make your own version? We want to know. Just leave your response in the comments below.

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4.8 from 16 reviews
How to Make Peanut Butter - Peanut Butter Recipe
 
Prep time
Cook time
Total time
 
Why we love this recipe. This peanut butter recipe is so simple to make -- all you need is a food processor and 15 minutes. Plus, you can get creative. We make our basic peanut butter crunchy. Sometimes though, we add almonds. And when we're feeling bold, we make chocolate peanut butter. (It is seriously good).

What you need to know. Making peanut butter is almost magical. Add them to a food processor, turn on and watch as the peanuts turn into crumbs, then a thick paste and finally smooth shiny peanut butter. It’s best to start with raw peanuts, however, if you cannot find them, use roasted. Since they’re roasted you could skip roasting in the oven, but we actually do it anyway -- it sort of brings them back to life. Regarding the oil -- add as needed. Give it a taste, if it seems dry, add a little oil -- maybe 2 teaspoons at a time.

Equipment you’ll need. You will need a round or square cake pan, measuring cups and spoons, a food processor and a rubber spatula.
Created By:
Yield: 1 1/4 cups
You Will Need
Basic Peanut Butter
  • 2 cups (300 grams) unsalted shelled peanuts
  • 1/4 to 3/4 teaspoon kosher salt
  • 1 to 2 teaspoons honey
  • 2 teaspoons peanut oil or vegetable oil, plus more as needed
Almond Peanut Butter
  • 1 cup (150 grams) unsalted shelled peanuts
  • 1 cup (150 grams) unsalted whole almonds
  • 1/4 to 3/4 teaspoon kosher salt
  • 1 to 2 teaspoons honey
  • 1 to 2 tablespoons peanut oil or vegetable oil, plus more as needed
Chocolate Peanut Butter
  • 2 cups (300 grams) unsalted shelled peanuts
  • 1/4 to 3/4 teaspoon kosher salt
  • 3 tablespoons peanut oil or vegetable oil, plus more as needed
  • 1/2 cup (46 grams) unsweetened cocoa powder
  • 1 1/2 cups (173 grams) powdered sugar
Directions
  1. Heat oven to 350 degrees F (177 degrees C). Add peanuts to a round or square cake pan (or rimmed baking sheet). Roast peanuts for 3 minutes, stir or shake pan then roast another 3 to 5 minutes or until they are lightly browned and smell nutty (careful, here, nuts can burn quickly). Let cool until you can handle them.
  2. To make peanut butter, add roasted peanuts to the bowl of a food processor. Process 1 minute then scrape sides of bowl with a rubber spatula. Process another 2 to 3 minutes until peanut butter is shiny and smooth. Now, add desired amount of salt and honey and process until combined. (We usually use a 1/2 teaspoon of salt and 1 1/2 teaspoons of honey, making the peanut butter slightly sweet). Check the consistency, we like to add 2 teaspoons of oil. Add oil as needed.Peanut Butter Recipe Step-1
  3. If you are making crunchy peanut butter, before you start measure a 1/3 cup of the roasted peanuts then add to the bowl of a food processor. Pulse 8 - 10 times until peanuts are chopped into very small pieces. Transfer chopped peanuts to a bowl and reserve for later. Then once you have made the peanut butter, stir reserved peanuts into peanut butter.Peanut Butter Recipe Step-2
  4. Roast peanuts and almonds as stated above. Then, add roasted peanuts and almonds to the bowl of a food processor. Process 1 minute then scrape sides of bowl with a rubber spatula. Process another 2 to 3 minutes until almond peanut butter is shiny and smooth. Now, add desired amount of salt and honey and process until combined. (We usually use a 1/2 teaspoon of salt and 1 1/2 teaspoons of honey, making the peanut almond butter slightly sweet). Check the consistency, we like to add add 1 to 2 tablespoons of oil. Add oil as needed.Almond Peanut Butter Recipe Step-3
  5. Roast peanuts as stated above. Then, add roasted peanuts to the bowl of a food processor. Process 1 minute then scrape sides of bowl with a rubber spatula. Process another 2 to 3 minutes until chocolate peanut butter is smooth. Add salt, oil, cocoa powder and powdered sugar then processor another minute until combined and is shiny.Chocolate Peanut Butter Recipe Step-4
  6. Transfer peanut butter to a food-safe container, cover and store in the refrigerator up to one month.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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90 Comments

1 Jenny March 4, 2013 at 11:53 am

This is a fantastic post & I’m definitely pinning it. I also wanted to invite you to this week’s Food Holiday Link Party at my blog. The theme this week is peanuts in honor of National Peanut Month, so this recipe totally fits the bill! http://www.ratetheplateutah.com/2013/03/food-holiday-link-party-national-peanut.html Thanks!

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2 Rachel @ Bakerita March 5, 2013 at 11:51 pm

Mmm, I love making homemade peanut butter! (Clearly, look at my last post!) Yours looks so good and is soo making me wish I had a jar of PB and a spoon right now.

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3 Adam March 6, 2013 at 3:53 pm

Thanks so much!

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4 Andrea March 8, 2013 at 11:55 am

What is it’s shelf life once its made??And I do plan on making this…I was thinking of gifting it as well.

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5 Adam March 8, 2013 at 2:26 pm

Hi Andrea, these are a great gift idea. You can store the peanut butter in the refrigerator in a food safe container for up to one month.

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6 Angela May 9, 2013 at 2:34 pm

Hi! I love the idea of making my own peanut butter! One question though, is it necessary to store the finished product in the refrigerator? Everything that goes in it is all shelf stable, and I keep opened store bought peanut butter on my shelf also… I just prefer on demand, room temp peanut butter.

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7 Adam May 9, 2013 at 2:40 pm

We do recommend storing the peanut butter in the refrigerator since there wouldn’t be any added preservatives to help with shelf life. But since we ask for a small amount of extra oil in the recipe this helps make it very spreadable even when it is cold. We like on demand peanut butter too :)

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8 Maureen | Orgasmic Chef March 9, 2013 at 3:52 am

Ahhh… I’ve been a peanut butter failure because I quit too soon. I can’t wait to try it again. This looks yum.

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9 Andrea March 15, 2013 at 4:06 pm

I made the peanut butter and it came out amazing!!! I have made a few jars for the gifts I was speaking of, and of course kept one for myself! I love this recipe I cannot wait to make the almond and the chocolate.. Thank you!

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10 Melina March 26, 2013 at 10:40 am

Hi! Been thinking about doing this for ages now, just having trouble tracking down some peanuts that aren’t already roasted and salted. so decided to make just almond butter using this recipe. 2 questions: keep the brown skin on the almonds? and , can i use olive oil? thanks so much for your posts. And, p.s. Love the font on the website!

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11 Joanne March 26, 2013 at 1:41 pm

Hi Melina — We have found unsalted peanuts at Trader Joe’s and Whole Foods (online would work, too). You could also buy shelled peanuts and remove them from the shells (although, that does add time).

For the almond butter — it’s up to you. We leave the brown skin on, it adds flavor and looks pretty. You could use blanched almonds just as easily if you wanted to. Olive oil will add extra flavor — it’s completely fine to use, though. In fact, could be really delicious.

Hope that helps and thanks so much for your sweet comment :)

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12 RK November 2, 2013 at 1:20 pm

I just ordered 5lb bags from nuts.com and then roaster today. Took longer than the time suggested to roast but peanut butter is awesome. I dropped in a dash of sesame oil and used a little olive oil and a tiny amount of honey. No need for the salt.

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13 Adam November 3, 2013 at 10:35 am

Thanks for sharing your experiences. So glad you liked them peanut butter :)

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14 Mommypage April 9, 2013 at 2:59 pm

Wow, this sounds amazing! It looks so fresh and healthy. I love that you added chocolate to one of the peanut butter recipes.

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15 JAYESH April 16, 2013 at 2:41 am

Wow! This is so easy to make and to make it more tastier too.
This time i am in office but, I will make it today and would like to let you know all my experience.
Thanks for the easy tips Joanne & Adam.

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16 Lilly April 25, 2013 at 7:34 pm

Hi
Thanks for these helpful tips. I tried to make peanut butter but I put too much oil so it’s gone a little runny.

How can I fix this?

I’d appreciate it if you replied

Thank you

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17 Adam April 26, 2013 at 7:28 pm

One thing you could try is to add more peanuts, almonds or any other nut you have to bring the mixture back together.

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18 Kim May 26, 2013 at 2:24 pm

Tried the regular PB recipe, good and easy! Still kinds granular though. I used cuisinart combo food processor.

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19 Mangal June 5, 2013 at 12:23 pm

Thanks for the recipe. This is my second batch. The first one with peanuts, almonds and a little bit of olive oil came out well, just a shade dry maybe. This time I plan to add cocoa powder and a little bit more oil to make it more spreadable. I avoid adding salt and sugar for health reasons. Thanks again!

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20 stud June 28, 2013 at 5:50 pm

how long can you store them in the refrigerator?

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21 Adam July 6, 2013 at 6:03 pm

You can store homemade peanut butter up to one month in the fridge.

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22 Lily July 8, 2013 at 10:49 pm

Oooomg! I am definitely trying it for my cupcakes! thanks!!

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23 Melissa July 9, 2013 at 10:29 am

Hi!! Awesome recipe for peanut butter. Just wanna check if it’s alright to use extra virgin olive oil instead of peanut or veg oil? And will it affect the shelf-life?? Thanks!!!

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24 Joanne July 12, 2013 at 9:55 am

Yep, that is fine. The peanut butter lasts about a month in the refrigerator.

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25 Shipra July 16, 2013 at 9:15 pm

My peanut butter came out really delicious ….only thing missing is the consistency and the spread ability … It hasn’t come to be able to spread easily on toast ….it’s a bit crumbly….and I added a bit extra olive oil too and little extra honey too as we all prefer it little extra sweet…… What could be the reason ….just wondering…..
Is it the honey and oil combination that makes it like this…when it comes in contact with the peanuts…..

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26 Sally July 30, 2013 at 11:26 am

I have been making peanut butter for years. Three comments: I never add oil — if it’s not oily enough it needs to be processed longer to extract more of the peanuts’ own oil; to make crunchy pb I just hold out a handful of nuts and throw them in at the last minute; I find that it lasts several months in the fridge (if we don’t eat it first) and it will keep on the counter at least a week.
Thanks

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27 Joanne July 31, 2013 at 12:05 pm

Thanks for sharing your tips :)

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28 Frank August 13, 2013 at 1:35 am

Can i make peanut butter and process the jars like jaring fruit and keep them in a cabinet or a shelf how and for how long, I mine like you by in the store,

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29 Joanne August 13, 2013 at 1:57 pm

Since peanut butter has so much fat in it, it is difficult to store for a long time at room temperature. (The oil/fat can go rancid). It might be possible to jar like you would jam, but we have not tried it ourselves. We just make one batch at a time and refrigerate. It will last about 1 month refrigerated.

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30 Patyo August 17, 2013 at 2:10 pm

Thank you guys for the method!
It was fantastic to make my own favorite snack at home. Came out really smooth and shiny as we like it :)

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31 JennCotton August 17, 2013 at 11:34 pm

Can you “can” the peanut butter? And if so, wouldn’t it last longer and have a shelf life outside the refrigerator?

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32 Adam August 21, 2013 at 1:43 pm

Canning peanut butter is difficult. Since peanut butter has so much fat in it, it is difficult to store for a long time at room temperature. (The oil/fat can go rancid). It might be possible to jar like you would jam, but we have not tried it ourselves. We just make one batch at a time and refrigerate. It will last about 1 month refrigerated.

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33 Daisy August 20, 2013 at 4:41 am

Hi, Thanks for sharing this recipes. i want to try this once i find a good food processor, i have been looking but i can’t really find one that says it can process nuts for making peanut butter. Could a mini food processor do the job? What kind of food processor would you recommend.. Thanks!

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34 Joanne August 21, 2013 at 1:36 pm

A mini processor should work, you might need to do it in batches. We have a Cuisinart processor (it isn’t fancy) and it works great. Most standard processors will do the job just fine.

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35 Annelies August 22, 2013 at 8:48 am

This peanut butter is delicious!! I have made it three times now, the family can’t get enough of it! We recently went to Italy to visit and African friend, and as it happened, his mother was visiting too, and she had brought us 2kg peanuts from home, where she grows them. Peanut butter is all I use the nuts for, I couldn’t think of a better way! Thank you for sharing this recipe.

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36 JAWADU RUTAGI September 9, 2013 at 10:54 am

AM IN SEARCH OF PEANUT BUTTER MAKING MACHINE, where can I get it

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37 Joanne September 16, 2013 at 11:48 am

We just use our food processor — try online or in kitchen stores. (Williams and Sonoma, Macy’s, Target and anywhere else with a home/kitchen department).

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38 Joe September 18, 2013 at 10:34 am

Can I use coconut oil?

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39 Joanne September 18, 2013 at 11:40 am

Yes, that would work nicely to replace the olive oil.

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40 hannah September 27, 2013 at 6:42 pm

wow these 3 ways of making peanut butter look great wanted to be able to make it myself as im concerned about the use of palm oil in most peanut butters now i can do it thankyou,
now i can make my dairy free ice cream which is 2 bananas, half a teaspoon of sugar or honey and 3 teaspoons of peanut butter all put in a blender then frozen tastes fantastic ;)

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41 Jóhanna Ernstsdóttir October 1, 2013 at 10:52 am

Hi! One wee question: How long can the peanut butter be stored?

Cheers
Jóhanna

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42 Joanne October 2, 2013 at 9:59 am

About 1 month in the refrigerator.

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43 Umaymah Hewitt November 11, 2013 at 10:30 am

This looks *amazing*… I can’t wait to try it out! One quick question – for the chocolate version, can I replace the sugar with a natural sweetener such as stevia?

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44 Joanne November 11, 2013 at 10:55 am

Sure! You will just need to taste as you add – we’re not sure how much you will need.

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45 Deep December 16, 2013 at 8:33 am

Thank you so much just one question can i add my protein powder??

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46 Joanne December 16, 2013 at 12:29 pm

We’ve never tried this. You should give it a try, we bet it will work.

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47 Robert December 21, 2013 at 12:31 am

Thank you. Why using kosher salt rather than regular one and/or sea salt ?
I would like to use Virginia peanuts since it is from here rather than European peanuts, but I have read to use Spanish peanuts, I will add more peanut oil. What do you think ?
Merry Christmas to you, family and readers :-)

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48 Joanne December 30, 2013 at 12:32 pm

Kosher salt is what we have in our kitchen (it dissolves nicely). You can use any salt you like, though. Try out the Virginia peanuts, they should work out just fine. And yes, just add a little more oil if you feel it is needed.

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49 Sylvia Wendel December 28, 2013 at 10:47 pm

I made this and it was terrific! I then made it with sunflower seeds, sweetened it with maple syrup and that was great too (only it does look a little green the next day). Tonight I made it with half peanuts and half almonds, with vanilla sugar for sweetening (1 tbsp). I used sliced almonds and roasted them first. Wonderful!

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50 Sue Harward December 29, 2013 at 7:17 pm

I was searching for a home made version of peanut butter cups. Can your peanut butter recipe be used to make them or will they separate because there are no preservatives?

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51 Joanne December 30, 2013 at 11:08 am

Honestly, we’re not 100% sure (we’ve never tried). The peanut butter does not separate in the fridge so we would guess everything would be okay.

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52 Dawn January 6, 2014 at 11:08 pm

I can’t wait to try this…wondered if could use agave nectar in place of honey? Have recently started making my own yogurt and granola and this seemed like another good, healthy thing to make!

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53 Joanne January 7, 2014 at 11:03 am

Yep, agave would work well.

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54 CharleyFarley January 7, 2014 at 7:35 am

Lots of left over nuts following xmas – found this recipe and thought I’d have a go. First of all gave them a good shake in a sieve to get rid of the lose flavour dust. heated then in the oven for 10 min then blitzed them in the food processor – takes quite a while to get the right consistency as good few minutes but it works and tastes pretty good – no need to add anything else.

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55 Michelle January 13, 2014 at 1:05 pm

I just made tis recipe but adjusted it slightly.
I started out with peanuts, but in the process i thought about how it would taste with walnuts.
So i tried.

Peanut/Walnutbutter is awesome. I added a little walnut oil and honey.

Love your recipe!

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56 Joanne January 15, 2014 at 3:05 pm

Walnuts would be delicious. Great idea!

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57 Sylvia Jones January 27, 2014 at 5:19 pm

A question. I’ve been making peanut butter for my dear spouse for many years. Now I wonder if I messed up somehow…. He’s still a very alive 83 and loves my PB. He has to have his PB fix every morning. I’ve even brought it with us on cruises and trips.
I use 2 /16 oz jars of dry roasted unsalted peanuts
I add about 1/2 cup milled, ground up flax seeds
No sugar or oil other than natural oil in flax and the dry roasted peanuts
I’ve been told this is also good for him.
I have an ancient Panasonic food processor.

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58 Joanne January 30, 2014 at 12:37 pm

Hi Sylvia — You’re not messing up at all! If you and your husband love the peanut butter made the way you explained then it sounds perfect to us!

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59 sam February 21, 2014 at 11:57 am

sooooo easy and sooooo tasty!

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60 Sinead February 24, 2014 at 12:55 pm

Upon first making peanut butter, I simply used peanuts from a local Hispanic market; no oil needed. But, when I did the same thing with Costco’s (already roasted) peanuts, it was dry and crumbly! I don’t like to add oil, because I just want it as natural as possible- the peanut as a whole with its own oil. Anyhow, I agree: Fresh/Home made peanut butter is awesome, so thank you for your inspirational page to encourage more people to try it :)

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61 Sinead February 24, 2014 at 1:14 pm

Oh, yes, and once, some Aussie friends recommended I try pecans, because they went on a nut butter craze once and they thought it was the best- just fabulous! I did not try it til a visiting aunt brought us some pecans a farmer friend had given her. They were still in their shells, so you can only imagine how long it took… Anyway, pecan butter is incredible! You can even try it mixed with your peanut butter.

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62 Adam February 26, 2014 at 1:10 pm

Yum — we will have to give that a try!

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63 lynn March 9, 2014 at 12:53 am

my peanut butter was really dry…never had that “magical” transformation to “buttery”…i have an ancient, small Cuisinart food processor…any tips?! (Ground it nearly 10 minutes and nearly burned out my food processor!)

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64 Joanne March 17, 2014 at 4:36 pm

Did you try adding a little extra oil? That can help a bit.

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65 Shaz March 9, 2014 at 1:19 am

This works great, but I had to give my food processor (which is really just an old Sunbeam blender with a food processor attachment) a break because it began to smoke…literally!! After a twenty minute break, it finished the job and the peanut butter was perfect. I’ve got some of my homemade grape jam, now I just need to bake a loaf of bread!

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66 Nyita March 22, 2014 at 4:29 pm

Hello, I just got a big bag of raw peanuts and I was wondering what I could make with them. I was told that eating raw peanuts was good for our heart and the roasting may denature some of the monounsaturated fats that make peanuts heart healthy. Having said this, I would like to know if I could make these recipes with raw peanuts and what would make them different from roasted. Would the taste be totally different? Please if you happen to know, give me a hand. I am looking on google but all recipes tell me to roast them. Your page is great and very informative, thanks for keeping it up and have a great day x

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67 Joanne March 24, 2014 at 9:48 am

Roasting the peanuts makes them a bit more flavorful and more nutty tasting. Raw peanuts will work, we just prefer the extra flavor from roasting.

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68 Elizabeth March 27, 2014 at 9:14 pm

I have a huge question! I was trying to make Peanut Butter for the first time in my new Blendec Twister Jar, and as I poured the honey and stired, the butter which was already creamy, became dry like powder!!! What can I do to turn it back into Peanut Butter??

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69 Joanne April 3, 2014 at 11:05 am

Hmm, how odd. Our best advice is to keep blending and see if it emulsifies again. You could also try adding a little oil to the mix to help things along, too.

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70 Aamna April 8, 2014 at 5:23 pm

The peanut butter came out great I did this for my science project everybody loved it.

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71 Adam April 10, 2014 at 2:53 pm

Great science project :)

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72 Malcolm McKay April 11, 2014 at 4:51 am

I added a little water instead of oil to help it to mix. Worked like a charm

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73 Denise james May 14, 2014 at 10:27 am

I made it with a left over bag of dry roasted nuts MMMmmm thrifty and tasty!!! excellent with my bananas on toast on a morning and on my celery for afternoon snack

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74 Lizzie May 24, 2014 at 7:46 pm

I’ve been making peanut butter too for a little while now. My next batch was going to be pecan and chocolate, and another version I like very much is cashew nut butter. I usually do a half and half quantity of raw and toasted nuts in mine. As some people who’ve commented have noticed it can put your food processor under a bit of strain. All I do is make it while I’m doing other things and just whizz it for a short time, then switch off the processor to cool down for a bit while I do another job, and carry on in that vein until the smooth, shiny, butteriness materialises.

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75 susmita khan July 17, 2014 at 12:38 pm

I don’t like sweet so can i make it salty instead ot sweet?will it change the yummy taste of
peanut?

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76 Joanne August 7, 2014 at 1:00 pm

Sure, omit the honey and taste for salt levels.

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77 Annelies Butte July 25, 2014 at 5:52 pm

I salute you and your peanut butter recipe. It changed my life. Love always. Annelies Butter, yes thats my real name…

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78 Keely July 28, 2014 at 1:45 pm

The almond-peanut butter worked out perfectly:) Thank you for the recipe!

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79 kasha August 2, 2014 at 7:43 pm

I have a LOT of Planters Salted Cashews in 2 oz. pkgs . Can I use them to make P.B. ?????????

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80 Joanne August 7, 2014 at 12:31 pm

Oooh, yeah! Cashew butter would be awesome.

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81 Sara August 11, 2014 at 7:40 am

Hi! Thanks for a wonderful recipe . I’m new in the kitchen and really just don’t wanna buy a store bought thing again if I can make it at home! Now I’d love to try this recipe but I only have a blender , do you think that would work in place of the food processor? thanks x

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82 Joanne August 11, 2014 at 12:05 pm

Hi Sara, You should be able to get away with making peanut butter in the blender (it needs to be pretty powerful, though).

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