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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177 comments… Leave a Comment
  • Erin Jaimes July 10, 2019, 10:51 am

    Love it! I made chunky and substituted maple syrup. Oil was grape seed. Picky husband likes it, too!
    Good to see the comments recommending refrigeration – I was wondering about that, and was going to leave it out because I didn’t imagine the ingredients would turn.
    Having recently learned how to make mayo (equally easy!) and loving to make my own salad dressings, there’s a whole aisle of the grocery store I may never visit again! Thanks.

    Reply
  • Ilene June 17, 2019, 2:12 pm

    This is the first time I’ve seen you guys and I subscribed. I can’t wait to try these recipes. I want to post them in my house, too. It’s an internet thing. I’ll explain if you like. I don’t want to advertise here. I feel like that would be very rude. Anyway, I’ll let y’all know how it turns out. Huggles peace n love

    Reply
  • diane lehman May 12, 2019, 10:40 pm

    Can these be substituted for store bought peanut butter, ie Jif, in recipes? If so what is what is the ratio of home made to store bought? I would like to make my dogs some treats.

    Reply
    • Adam May 15, 2019, 12:56 pm

      Hi Diane, Homemade peanut butter and store-bought natural peanut butters will act differently in recipes compared to popular peanut butter brands like Jif because of the addition of stabilizers/preservatives/extra sugar. That said, even though the result might be slightly different, I still use natural or homemade peanut butter in my recipes.

      Reply
  • Seper May 12, 2019, 3:47 am

    Hi, My Peanut butter goes whiter than yours. I did roast the peanuts a bit more but the colour didn’t change. Any recommendation? BTW, it’s very difficult to skin off the beans.

    Reply
  • J Williams April 5, 2019, 12:16 am

    This looks great. I was just wondering you said it’s good a month well stored in the refrigerator or the peanut butter would separate, but all that was needed was to stir it. So how long is it good for in refrigerator or what’s the longest you have kept one jar in the refrigerator? Also can it be stored in the pantry like store bought ones just as long as I stir it when it separates or is that not a good idea?? Thanks in advance

    Reply
    • Adam May 15, 2019, 1:02 pm

      Hi there, since we do not add any preservatives to the peanut butter, it is best to store in the fridge. We keep ours up to a month.

      Reply
  • Shannon April 2, 2019, 2:47 pm

    My son and I tried the chocolate nut butter but was not a fan of adding powdered sugar to the mix. It turned out very sweet and the powdered sugar gave the butter a weird light powdered texture. Is there a alternative sweetener you recommend (honey?)and how much per recipe?

    Reply
    • Adam May 15, 2019, 1:03 pm

      Hi Shannon, other sweeteners can work and honey is a great idea. As to how much, I’d add to taste.

      Reply
      • Candy May 26, 2019, 4:16 pm

        Can try adding medjool dates.

        Reply
  • Brandy Davies January 29, 2019, 10:08 am

    Can you buy already toasted nuts?

    Reply
    • Adam May 15, 2019, 1:05 pm

      Yes, definitely.

      Reply
  • Nahid akhtar January 4, 2019, 12:59 am

    Hi, can i make peanut butter with almond oil, I don’t have peanut oil.

    Reply
    • Joanne January 4, 2019, 5:00 pm

      Yes, definitely.

      Reply
  • Lesley December 11, 2018, 5:12 pm

    Hi, I’ve just made a batch of the regular peanut butter and it was lush, I will definitely be making more, thank you for showing everyone how amazingly simple it is to make something so delicious x o x

    Reply
  • Samiye Cakir October 7, 2018, 6:41 am

    Hi, your recipe sounds great. I am a pb lover. I will try your recipe as soon as i get the peanuts. Thanks for sharing your recipe.

    Reply
  • Selina July 29, 2018, 9:23 am

    Am in love with PB and the recipe is worth experimenting with. Will try it now with cinnamon n a pinch of fried grounded black pepper.

    Reply
  • Rabbia July 13, 2018, 7:40 am

    Hi. Can I heat it up in the microwave if it gets hard because of refrigeration? Thanks

    Reply
    • Joanne August 7, 2018, 1:24 pm

      Absolutely!

      Reply
      • Ann November 1, 2018, 1:30 pm

        Absolutely Joanne! Couldn’t agree more! I have a confession to make, I have 13 jars of peanut butter in my home and each one is a different type or brand. Pro tip: if you want the perfect peanut butter sandwich, get a small spoonful of each type of peanut butter and apply a thin layer on whole wheat bread (pro tip: DO NOT use white bread…) and then you have the perfect sandwich!

        Reply
  • Rod June 10, 2018, 9:18 am

    For your peanut butter recipes, do you use raw peanuts, and if so, where do you buy them? I don’t recall ever seeing raw, un-roasted peanuts at a grocery store. Thanks

    Reply
    • Joanne August 7, 2018, 1:24 pm

      Hi Rod, We’ve had success in the bulk aisle of our grocery store. Most stores selling natural foods have a bulk bin area. If you cannot find raw peanuts, it is okay. You can still make peanut butter.

      Reply
  • Milo June 6, 2018, 1:09 am

    I tried making this recipe and it tastes amazing, but my peanut butter turned out a bit too runny. I’m assuming that it’s because I added more oil than I really needed. Do you think I could fix it by making another batch without any oil and then mixing them both in the food processor for a little bit?

    Reply
    • Joanne August 7, 2018, 1:23 pm

      Hi Milo, You can try another batch with less oil. Maybe the peanuts you used had a slightly higher fat content than what we have used. Adding the oil as needed might be best.

      Reply
  • Syl Kalliski June 1, 2018, 7:18 pm

    Hi I just tried to make your peanut butter recipe for my dog, since I have to make her own cookies, because of allergies. But my peanuts don’t get to a paste, it just whirls around in the processor. Maybe my processor is not good enough? Finally I just put some water with it and that was okay. Going to try the chocolate one soon though, sounds delicious! Thank you for the recipe!

    Reply

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