How to Make The Best Homemade Peanut Butter

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. Jump to the full Peanut Butter Recipe or watch our quick recipe video showing you how we make it.

We love that 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.

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Homemade Peanut Butter Recipe Crash Course

Are you game for whirling up some peanuts and making your very own peanut butter? You really can make our peanut butter recipe in 15 minutes. In fact, most of that time is roasting the peanuts.

How to Make the Best Homemade Peanut Butter

Homemade Peanut ButterAfter 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

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 — Pure Joy

Homemade Chocolate Nut 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)

You 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.

12 Easy Healthy Breakfast Recipes That Actually Fill You Up!We love having peanut butter in the house for quick breakfasts, if you’re like us, you may want to take a look at these 12 Healthy (and Easy) Breakfast Recipes that will actually fill you up.

Recipe updated, originally posted February 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne

How to Make the Best Homemade Peanut Butter

  • PREP
  • COOK
  • TOTAL

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).

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.If it seems dry, add a little oil — maybe a teaspoon at a time.

Makes approximately 1 1/4 cups or 20 (1 tablespoon) servings

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

1 to 3 teaspoons peanut or vegetable oil, if 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 3 teaspoons peanut or vegetable oil, if needed

Chocolate Peanut Butter

2 cups (300 grams) unsalted shelled peanuts

1/2 teaspoon kosher salt

2 tablespoons peanut oil or vegetable oil, plus more as needed

1/2 cup (45 grams) unsweetened cocoa powder

1 1/2 cups (170 grams) powdered sugar

Directions

  • Roast Nuts
  • Heat oven to 350 degrees F. Add the nuts to a round or square cake pan (or rimmed baking sheet). Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, they can burn quickly). Let cool until you can handle them.

    • Basic Peanut Butter
    • If you are making crunchy peanut butter, add 1/3 cup of the roasted peanuts to the bowl of a food processor. Pulse 6 to 8 times, or until the peanuts are chopped into very small pieces. Transfer chopped peanuts to a bowl and reserve for later.

      Add the 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 the peanut butter is shiny and smooth. Add your desired amount of salt and honey then process until combined. (We add 1/2 teaspoon of salt and 1 1/2 teaspoons of honey). Check the consistency, if it seems too thick, add oil, a teaspoon at a time, until you are happy with it. For crunchy peanut butter,  stir in the reserved peanuts.Peanut Butter Step-1

      • Almond Peanut Butter
      • Add nuts 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 shiny and smooth. Add your desired amount of salt and honey then process until combined. (We add 1/2 teaspoon of salt and 1 1/2 teaspoons of honey). Check the consistency, if it seems too thick or dry, add oil, a teaspoon at a time, until you are happy with it.Almond Butter Step-3

        • Chocolate Peanut Butter
        • Add the 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 shiny and smooth. Add salt, oil, cocoa powder, and the powdered sugar then process another minute until blended and shiny. Check the consistency, if it seems too thick, add oil, a teaspoon at a time, until you are happy with it.Chocolate Nut Butter Step-4

Adam and Joanne's Tips

  • How to store: Transfer the peanut butter to a food-safe container, cover, and then store in the refrigerator up to one month. If over the month the nut butter separates, use a spoon to stir it until it is well blended.
  • Using a blender: As long as you have a relatively high-powered blender, you can make peanut butter in a blender. The steps will be the same as with a food processor.
  • Nutrition facts: The nutrition facts provided below are estimates and are for the basic recipe. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 tablespoon / Calories 95 / Protein 3 g / Carbohydrate 3 g / Dietary Fiber 1 g / Total Sugars 1 g / Total Fat 8 g / Saturated Fat 1 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

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130 comments… Leave a Comment
  • 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!

    Reply
    • 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.

      Reply
  • 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?

    Reply
    • 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.

      Reply
  • 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 🙂

    Reply
  • 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,

    Reply
    • 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.

      Reply
  • 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.
    Thanks

    Reply
    • Joanne July 31, 2013, 12:05 pm

      Thanks for sharing your tips 🙂

      Reply
  • 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…..

    Reply
  • 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!!!

    Reply
    • Joanne July 12, 2013, 9:55 am

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

      Reply
  • Lily July 8, 2013, 10:49 pm

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

    Reply
  • stud June 28, 2013, 5:50 pm

    how long can you store them in the refrigerator?

    Reply
    • Adam July 6, 2013, 6:03 pm

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

      Reply
  • 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!

    Reply

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