The Best Homemade Peanut Butter (With Variations)

Let’s talk about why you need to make peanut butter at home. It’s simple to make plus you can easily add your own creative spin. Below we’ve shared how to make both creamy and crunchy peanut butter as well as an almond and chocolate variation. Jump to the Peanut Butter Recipe or watch our quick recipe video showing you how we make it.

Watch Us Make Peanut Butter

It’s So Easy To Make Homemade Peanut Butter!

I love making my own peanut butter. You have all the control — the amount of salt or honey is up to you. Plus, you can get creative. We make our basic peanut butter crunchy. Sometimes, we add almonds. And when we’re feeling bold, we make chocolate peanut butter. (It is seriously good).

How to Make the Best Homemade Peanut Butter

Are you game for whirling up some peanuts and making your very own peanut butter? You really can make our peanut butter recipe in under 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.

Here’s what the peanut butter looks like at the beginning of processing. Very crumbly.

Here's what the peanut butter looks like at the beginning of processing. Very crumbly.

After a minute, the peanut butter looks more like a thick paste. It needs more time.

After a minute of processing, the peanut butter looks more like a thick paste.

Then, after a bit more processing the whole mixture just sort of gives up and turns into a silky smooth peanut butter. It’s at this point that you can add sweetness with honey or a little seasoning with salt. For extra smooth peanut butter, you can also add a tiny bit of oil, but that’s completely up to you.

Then, after a bit more processing the whole mixture just sort of gives up and turns into a silky smooth peanut butter.

(If you love peanut butter, try making our peanut butter cookies. They are so easy!)

Homemade Almond Peanut Butter

Now that you are a pro 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 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.

For homemade almond butter, take a look at this recipe. We add a little bit of vanilla and cinnamon and it’s amazing!

Homemade Chocolate Peanut Butter — Pure Joy

OK, now for my 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 result? Creamy, chocolaty goodness — we’re absolutely in love with it.

Homemade Chocolate Peanut Butter

(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, peanut almond butter, chocolate peanut butter or would you make your version? We want to know. Just leave your response in the comments below.

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

The Best Homemade Peanut Butter (With Variations)

  • 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, 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 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

Pinch to 1/2 teaspoon sea 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

Pinch to 1/2 teaspoon sea 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

Pinch to 1/2 teaspoon sea salt

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

1/2 cup (45 grams) unsweetened cocoa powder

1 cup to 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 the 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 the 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.

        • Chocolate Peanut Butter
        • Add the roasted peanuts to the bowl of a food processor. Process 1 minute then scrape sides of the 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.

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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214 comments… Leave a Comment
  • Aashika December 4, 2020, 3:32 am

    Hi what is the shelf life of the peanut butter?

    Reply
    • Adam December 13, 2020, 3:33 pm

      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.

      Reply
  • Selina Cozzone November 13, 2020, 11:23 pm

    I simply love rigatoni. To this day I can still remember the cheesy sausage rigatoni my mom used to make when I was just a child. And seeing how I prepare it at least once a month, it’s safe to say that my husband and my boys love it too.

    Reply
  • Sarah October 8, 2020, 7:51 am

    That’s a precise recipe nicely explained. Could you please suggest some storage tips for the peanut butter, in case we aren’t adding any preservatives like salt or sugar.

    Reply
    • Adam December 13, 2020, 3:34 pm

      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.

      Reply
  • Meg September 14, 2020, 4:53 pm

    What food processor do you have. I don’t think my old cuisinart is cutting it

    Reply
    • Adam December 13, 2020, 3:35 pm

      We are currently using a Magimix.

      Reply
  • Lilly July 12, 2020, 7:37 am

    I enjoyed my study with you. I believe I can make peanut butter on my own now. Thanks

    Reply
  • Bratati July 1, 2020, 3:00 am

    My peanut butter formed a cluster after adding 1tbsp of jaggery and 1/4tsp of vanilla extract, what should I do to make it creamy?

    Reply
    • Adam December 13, 2020, 3:45 pm

      We would just try to processor longer. It may seem like the mass isn’t breaking up but with more processing time it should turn into consistency.

      Reply
  • Memrie B. Kimmel June 21, 2020, 2:02 pm

    I discovered a healthy variation that substitutes pure vanilla extract for the honey! I use 2 c. unsalted roasted peanuts, 1 t. vanilla, and 1/2 t. sea salt. It is sooo delicious with sliced Fuji apples, which are the sweetest. No oil! No sweetener!

    Reply
  • Dom June 17, 2020, 1:28 pm

    I add salt, vanilla, cinnamon, honey and a banana. Go to recipe.

    Reply
  • Kaves June 9, 2020, 1:41 am

    Hi, Mine is not as smooth. It’s more like a rough paste. I added oil more that the amounts mentioned as well.
    Also the peanut butter tasted a bit bitter. Pls advice. Thanks

    Reply
    • Adam December 13, 2020, 3:48 pm

      Your peanuts could have been over roasted or they might have tasted bitter to begin with. You can try adding a touch more honey or maple syrup to balance it out. As far as the consistency I would try blending longer to see if it turns smooth. If all else fails we would suggest that you try with a fresh batch of peanuts from a different source.

      Reply
  • Brenda Y Faz May 18, 2020, 11:41 am

    My peanut butter comes out sticky instead of creamy. What could I be doing wrong?

    Reply
    • Joanne May 18, 2020, 12:52 pm

      Hi Brenda, I’d try processing a bit longer or if that doesn’t do it for you, add a little extra oil.

      Reply
  • Chinara Adhofer May 4, 2020, 4:30 pm

    Delicious and easy recipe, make this all the time in my house now and will never be going back to store bought! First couple times I made it it didn’t get super creamy (just hard to spread later on), but going forward I was a bit more patient and learnt to let it blend for longer until I saw the stages/changes mentioned.

    Reply
  • Nick Davis May 4, 2020, 11:56 am

    Try using dates instead of oil or honey. Nick

    Reply

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