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. It's at this point that you can add sweetness with honey or a little seasoning with salt.

(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.

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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176 comments… Leave a Comment
  • Toni August 1, 2017, 4:46 pm

    Can I use sesame oil or olive oil, they are the only ones I have. Thanks Toni

    Reply
    • Joanne August 9, 2017, 6:01 pm

      Yes, you want something that is mild in flavor. Olive oil and untoasted (clear) sesame oil would both be fine. Toasted (dark) sesame oil is not ideal.

      Reply
  • stepen dean July 25, 2017, 12:06 pm

    question in the making of peanut butter can you use pre package roasted peanuts

    Reply
    • Joanne July 25, 2017, 1:34 pm

      Yes, roasted peanuts will be great. You can use them as-is or revitalize them a bit by giving them a little time in the oven for roasting (but not as long as if you were to use natural peanuts).

      Reply
  • Rachel G June 19, 2017, 2:17 pm

    I dont have a food processor, but I did this in a blender and it worked well too. I like being able to control oil and honey amount. I never realized how much of each there must be in commercial peanut butter. Thanks for sharing the recipe!

    Reply
    • Sujatha June 23, 2017, 3:48 am

      Fantastic

      Reply
  • Jenn S. June 6, 2017, 8:27 am

    I’m allergic to honey. What could I substitute for the honey?

    Reply
    • Joanne July 28, 2017, 6:09 pm

      Hi Jenn, You could leave it out or try an alternative like agave nectar.

      Reply
  • Anna Conti May 24, 2017, 3:24 pm

    If we make the basic peanut butter, how long can we keep it before it expires?

    Reply
    • Joanne May 30, 2017, 8:33 pm

      Hi Anna, 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
  • Fredericka Robinette May 2, 2017, 8:44 am

    Thanks for the information!

    Reply
  • Hema April 17, 2017, 8:06 am

    A great recipe! Easy to make, with a little patience when processing the nuts. My daughter loves it so much with apple slices that I have even featured it on my blog! I use red skinned small peanuts as we love their flavour. Thank you Adam and Joanne!

    Reply
  • Kayla March 30, 2017, 11:33 am

    Hi! I am very excited to try to make these. However, I don’t have a food processor, can I use a blender?

    Reply
    • Joanne August 9, 2017, 6:26 pm

      Hi Kayla, If you have a high powered blender then you should be okay. You might find that you need to stop and scrape down the sides a few times to get the mixture going.

      Reply
  • Jeanette March 16, 2017, 8:07 am

    Wow! Peanut butter will never be the same again!
    Forget about the commercial stuff!

    Reply
  • sunny February 26, 2017, 3:45 pm

    I just tried sunflower seed nut butter using coconut oil and honey, Just like the other soooo good!

    Sunny

    Reply
    • Emily March 25, 2017, 5:49 pm

      Hello. New to coconut oil. Mind is solid until I heat it. How are you dealing with it in the food processor for the peanut butter? Thank you!

      Reply
      • Sabrina May 29, 2017, 2:06 am

        I just made peanut butter not ten minutes ago using coconut oil. I just scooped in a tablespoon of solid coconut oil and it blended fairly well in my processor on its own. Also used honey roasted peanuts and a tablespoon of honey (we LOVE honey in our household).

        Reply
  • Ben Goldberg February 14, 2017, 9:44 pm

    Could one start with raw peanuts, then cook the peanut butter after it’s processed?

    I’ve read that dry roasted peanuts are the reason why peanut allergies are so much more common in America than the rest of the world, so I’m interested in avoiding the roasting, but still want that wonderful cooked peanut taste and aroma.

    Also, does it matter what kind of cocoa is used when making chocolate peanut butter? Natural cocoa, dutched cocoa, black cocoa are the kinds I’m thinking of.

    Reply
    • Joanne February 22, 2017, 1:57 pm

      Hi Ben, I’m not sure about cooking the peanut butter after roasting. You could try it. For the cocoa powder, it really doesn’t matter which kind you use.

      Reply
    • MARION NYAWIRA March 16, 2017, 7:48 am

      which is the best oil to make peanut butter?

      Reply
    • Pa Forba August 20, 2017, 4:58 am

      This process is used in Cameroon, Africa. The result is no longer peanut butter but a delicious cake eaten with fleculents. Pepper, rather than sweetener, is usually added to the paste before boiling. The cake is called “mboh”.

      Reply
  • Hemerson January 25, 2017, 7:56 pm

    I loved this recipe, peanut is very famous here in Brazil, but we always eat the sweet cream, I liked your recipe.

    Reply
  • vaibhav January 11, 2017, 3:04 am

    Sir,after making peanut butter can I put this outside instead of fridge?If yes then for how many days?

    Reply
    • Joanne January 11, 2017, 2:35 pm

      Hi there, since there are no stabilizers/preservatives in this homemade peanut butter, it’s best to refrigerate. The oils can become rancid and spoiled when left at room temperature for weeks.

      Reply
  • Rachel January 6, 2017, 9:51 pm

    My husband made the chocolate peanut butter, but he used coconut oil, instead of vegetable oil. Ahhhmazing!!!

    Reply
  • Joseph Fajerman November 24, 2016, 11:50 am

    does the red skins from the peanuts need to be removed, and what the quickest way to do this?

    Reply
    • Joanne December 1, 2016, 2:51 pm

      Hi Joseph, It’s up to you. The skins can be a little bitter. To remove them, rub them vigorously between a clean towel. As you do this, most of the skins will fall away from the nuts.

      Reply
      • Chailey March 5, 2017, 9:13 am

        The skins also hold the most phytic acid, which prevents us from assimilating the nutrients contaned in the nuts.

        Reply

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