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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178 comments… Leave a Comment
  • Peggy May 4, 2018, 4:07 pm

    New to your site will be making peanut butter tomorrow thank you for the recipe

    Reply
  • Mary May 3, 2018, 2:42 pm

    Hi guys, I have just made chocolate version. I am amazed, it is the most delicious peanut butter I have ever tasted!! Thank you so much for your recipe!

    Reply
  • Magda April 17, 2018, 3:24 pm

    Is it Ok if I add a coffee spoon of butter to the paste? I don’t really like oil.

    Reply
    • Joanne May 2, 2018, 2:36 pm

      Hi Magda, Good question. The oil helps to push the peanuts along as they turn into peanut butter. You might find that you can do it without oil completely. Butter could help, too (especially if the peanuts are still slightly warm from roasting).

      Reply
  • Jane Soares March 31, 2018, 9:49 pm

    I made but the peanuts does not became creamed, not even after I had put the honey and the oil.

    Reply
    • Joanne April 4, 2018, 4:07 pm

      Hi Jane, the nuts need quite a bit of time whirling around in the processor. Next time, wait longer for the peanuts to go from a powder to a paste. They will get there eventually.

      Reply
  • John Copeland February 14, 2018, 4:17 pm

    I made my own version of your peanut butter and chocolate peanut butter, and both came out divine 🙂 My variation for both uses one cup of peanuts and one cup of mixed nuts (I used cashews, macademian nuts, and walnuts, with a small bit of shredded coconut), but otherwise following your recipe, sans honey (used the maple syrup variation). The chocolate variant uses a two-third cup of chocolate chips (I blended milk, dark, white, semi-sweet, and butterscotch chips together). In both cases, after getting the base smooth nut butter, I then added an additional half cup of mixed nuts to get a crunchy texture. Made sandwiches with toasted whole multi-grain bread, with honey spread on both slices, one side then spread with the homemade nut butter and then layered with thin slices of fresh strawberries, bananas, peaches, and kiwi. Absolutely delicious 🙂

    Reply
  • Dan February 11, 2018, 3:41 am

    I’d love to make the peanut butter rather than store bought. May I ask what brand your food processor is? I’ve only just decided to try and start making my own food because of the sugar that’s in (almost) literally everything you look at in the store. By the way, the creamy PB looks absolutely delicious.

    Reply
    • Joanne May 2, 2018, 2:40 pm

      We use the Magimix food processor.

      Reply
  • salma Suleiman February 9, 2018, 2:31 am

    nice

    Reply
  • Oluwabukolami February 6, 2018, 1:55 pm

    how do I preserve if I want to sell? hope it won’t get spoils before it reach the consumers

    Reply
    • Joanne February 6, 2018, 4:18 pm

      Hi there, we recommend storing in the refrigerator up to one month.

      Reply
  • Sara January 22, 2018, 11:56 am

    Beautiful recipe

    Reply
  • Adebola January 18, 2018, 4:15 am

    I will prefer to add honey instead of sugar to the chocolate recipe,would it be OK?

    Reply
    • Joanne May 2, 2018, 2:39 pm

      Yes, definitely!

      Reply
  • Mutyaba Sulaiman January 2, 2018, 10:40 am

    Hello I am extremely impressed by the work. Thanks please keep it up

    Reply
  • Mary December 31, 2017, 5:11 pm

    Hi. I tried the almond butter version. Roasted them first. I used a food processor the grind the nuts but could never get the creamy, shiny consistency even by adding oil. It stayed dense and grainy. Is it possible that roasting dries the nuts too much?

    Reply
  • mike December 19, 2017, 10:24 am

    hey, can I add banana? because I love banana

    Reply
    • Joanne December 19, 2017, 2:59 pm

      Hi Mike, Adding banana would be really delicious. I don’t know how well adding fresh banana will be, though. I’d buy some freeze dried banana chips and pulverize them in a blender or food processor before adding some to the peanut butter mixture.

      Reply
  • KE October 9, 2017, 12:13 pm

    Hey, do you know about how long the homemade peanut butter lasts in the cupboard before going bad?

    Reply
    • Joanne November 15, 2017, 6:28 pm

      Hi there, We keep ours in the refrigerator. It lasts about a month.

      Reply
  • kate September 12, 2017, 1:13 am

    Hi this is Kate I’m a middle aged mother of 8 and my children love your cooking <3

    Reply

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