How to Make: Peanut Butter Recipe

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.

You May Also Like

4.7 from 18 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
  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.

Get Free Recipes by Email

Join over 21,000 home cooks and sign up for our free weekly email with hand- picked recipes, recipe videos and cooking inspiration. Enter your email address below:

101 comments… Leave a Comment
  • Louise Smith September 6, 2015, 11:26 am

    Made peanut butter, following this recipe, for the first time having run out of our usual shop bought brand. I used sesame oil and a hand blender (which was quite a task). Anyway, I’ve had the thumbs up from my 10 year son who said it’s great. An added bonus that it’s significantly more economical (we eat PB everyday, and it’s relatively pricey in France). So many thanks for sharing your recipe!

  • Triund Baba July 25, 2015, 4:03 am

    This is really great….comparing to store bought Peanut Butter I prefer Homemade and it indeed feels good….since I can add Cocoa and other stuff so can make as per need and most importantly I know what I’m using and it is Organic

  • GG Marabella -Enassey July 15, 2015, 6:49 am

    I just wanted to thank you for your brilliant recipe for Basic Peanut and other Butters…… Inspired! I will be trying these out tomorrow as well as looking to Butter other nuts too.

    Thank you again xx

  • Rizwana shaukat March 8, 2015, 8:10 am

    I love the I am going to try.

  • Benjamin February 5, 2015, 9:17 pm

    Awesome! it’s a really good recipe. After the 4th time (3 chocolate / 1 almond) I finally resisted to make the simple one… which actually is not simple at all! Thank you so much for this super tasty recipe :)

  • fouad gouda January 23, 2015, 6:24 pm

    I don’t have peanut oil but I have corn flower oil and olive oil and corn oil which one is the best

    • Joanne February 3, 2015, 1:45 pm

      Give them a taste — the more neutral flavor, the better.

  • Sherrie Wilson January 7, 2015, 8:44 pm

    About how long will the peanut butter last? Will at last longer than 2 to 3 weeks??

    • Joanne January 8, 2015, 1:46 pm

      Hi Sherrie, the peanut butter should last at least a month.

  • Anand September 24, 2014, 3:00 am

    one query..If we grind roastet nuts will that be a dry powder… how do we make it as a paste… do i need to add oil and honey to make them as a pastry…?

    • Joanne October 3, 2014, 11:33 am

      After a few minutes of processing the ground nuts eventually turn into peanut butter because of all the oil within the peanuts.

  • Sara August 11, 2014, 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

    • Joanne August 11, 2014, 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).

  • kasha August 2, 2014, 7:43 pm

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

    • Joanne August 7, 2014, 12:31 pm

      Oooh, yeah! Cashew butter would be awesome.

  • Keely July 28, 2014, 1:45 pm

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

  • Annelies Butte July 25, 2014, 5:52 pm

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

  • susmita khan July 17, 2014, 12:38 pm

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

    • Joanne August 7, 2014, 1:00 pm

      Sure, omit the honey and taste for salt levels.

  • Lizzie May 24, 2014, 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.

  • Denise james May 14, 2014, 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

  • Malcolm McKay April 11, 2014, 4:51 am

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

  • Aamna April 8, 2014, 5:23 pm

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

    • Adam April 10, 2014, 2:53 pm

      Great science project :)

  • Elizabeth March 27, 2014, 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??

    • Joanne April 3, 2014, 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.

  • Nyita March 22, 2014, 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

    • Joanne March 24, 2014, 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.

  • Shaz March 9, 2014, 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!

  • lynn March 9, 2014, 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!)

    • Joanne March 17, 2014, 4:36 pm

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

  • Sinead February 24, 2014, 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.

    • Adam February 26, 2014, 1:10 pm

      Yum — we will have to give that a try!

  • Sinead February 24, 2014, 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 :)

  • sam February 21, 2014, 11:57 am

    sooooo easy and sooooo tasty!

  • Sylvia Jones January 27, 2014, 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.

    • Joanne January 30, 2014, 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!

  • Michelle January 13, 2014, 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!

    • Joanne January 15, 2014, 3:05 pm

      Walnuts would be delicious. Great idea!

  • CharleyFarley January 7, 2014, 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.

  • Dawn January 6, 2014, 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!

    • Joanne January 7, 2014, 11:03 am

      Yep, agave would work well.

  • Sue Harward December 29, 2013, 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?

    • Joanne December 30, 2013, 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.

  • Sylvia Wendel December 28, 2013, 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!

  • Robert December 21, 2013, 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 :-)

    • Joanne December 30, 2013, 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.

  • Deep December 16, 2013, 8:33 am

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

    • Joanne December 16, 2013, 12:29 pm

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

  • Umaymah Hewitt November 11, 2013, 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?

    • Joanne November 11, 2013, 10:55 am

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

  • Jóhanna Ernstsdóttir October 1, 2013, 10:52 am

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


    • Joanne October 2, 2013, 9:59 am

      About 1 month in the refrigerator.

  • hannah September 27, 2013, 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 😉

  • Joe September 18, 2013, 10:34 am

    Can I use coconut oil?

    • Joanne September 18, 2013, 11:40 am

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

  • JAWADU RUTAGI September 9, 2013, 10:54 am


    • Joanne September 16, 2013, 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).

  • Annelies August 22, 2013, 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.

  • Daisy August 20, 2013, 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!

    • Joanne August 21, 2013, 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.

  • JennCotton August 17, 2013, 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?

    • Adam August 21, 2013, 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.

  • Patyo August 17, 2013, 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 :)

  • Frank August 13, 2013, 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,

    • Joanne August 13, 2013, 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.

  • Sally July 30, 2013, 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.

    • Joanne July 31, 2013, 12:05 pm

      Thanks for sharing your tips :)

  • Shipra July 16, 2013, 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…..

  • Melissa July 9, 2013, 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!!!

    • Joanne July 12, 2013, 9:55 am

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

  • Lily July 8, 2013, 10:49 pm

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

  • stud June 28, 2013, 5:50 pm

    how long can you store them in the refrigerator?

    • Adam July 6, 2013, 6:03 pm

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

  • Mangal June 5, 2013, 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!

  • Kim May 26, 2013, 2:24 pm

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

  • Lilly April 25, 2013, 7:34 pm

    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

    • Adam April 26, 2013, 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.

  • JAYESH April 16, 2013, 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.

  • Mommypage April 9, 2013, 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.

  • Melina March 26, 2013, 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!

    • Joanne March 26, 2013, 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 :)

    • RK November 2, 2013, 1:20 pm

      I just ordered 5lb bags from 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.

      • Adam November 3, 2013, 10:35 am

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

  • Andrea March 15, 2013, 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!

  • Maureen | Orgasmic Chef March 9, 2013, 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.

  • Andrea March 8, 2013, 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.

    • Adam March 8, 2013, 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.

      • Angela May 9, 2013, 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.

        • Adam May 9, 2013, 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 :)

  • Rachel @ Bakerita March 5, 2013, 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.

    • Adam March 6, 2013, 3:53 pm

      Thanks so much!

  • Jenny March 4, 2013, 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! Thanks!


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

If you are visiting from a mobile or tablet device, our star review system can be tricky (hopefully fixed soon!). If you plan to leave a star review, please write the number of stars (1 to 5) in your comment and either Adam or Joanne will amend your comment with your star review. Thanks!

Did you make it? How was it?:  

Previous Post: Next Post: