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.

Subscribe to dinnerWe all struggle with what to cook for dinner and yes, I am definitely including Adam and I in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click here to sign up for free now!

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: 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

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

127 comments… Leave a Comment
  • 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.

    Reply
  • 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

    Reply
  • 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

    Reply
    • joe March 21, 2016, 8:31 pm

      Water didn’t work for mine. I thought it would save calories. It just made coarse, sticky peanut butter. Adding a banana helped smooth it out.

      Reply
      • ML August 2, 2016, 11:55 am

        Ditto, Joe. I’ve messed up quite a few batches of nut butter by thinking water will work *this* time. Horrid stuff, and won’t keep at all. Nope, any liquid you add has to be a fat.

        Reply
  • Aamna April 8, 2014, 5:23 pm

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

    Reply
    • Adam April 10, 2014, 2:53 pm

      Great science project 🙂

      Reply
  • 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??

    Reply
    • 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.

      Reply
  • 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

    Reply
    • 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.

      Reply
  • 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!

    Reply
  • 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!)

    Reply
    • Joanne March 17, 2014, 4:36 pm

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

      Reply
  • 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.

    Reply
    • Adam February 26, 2014, 1:10 pm

      Yum — we will have to give that a try!

      Reply
  • 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 🙂

    Reply
  • sam February 21, 2014, 11:57 am

    sooooo easy and sooooo tasty!

    Reply
  • 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.

    Reply
    • 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!

      Reply
  • 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!

    Reply
    • Joanne January 15, 2014, 3:05 pm

      Walnuts would be delicious. Great idea!

      Reply
  • 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.

    Reply
  • 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!

    Reply
    • Joanne January 7, 2014, 11:03 am

      Yep, agave would work well.

      Reply

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.

Did you make it? How was it?:

 

Previous Post: Next Post: