Making Peanut Butter? If you are making your own peanut butter at home, then you will enjoy the following information. Sure it may not be quite as simple as grabbing a PBJ sandwich and a glass of milk, but at least it won’t have all the added preservatives that are usually added to store bought peanut butter.
How to Make Peanut Butter
Follow these basic instructions to produce peanut butter. Making this silky, creamy spread simply requires two ingredients and takes 15 minutes. How simple it is to create homemade peanut butter will astound you!
Ever pondered the process of making peanut butter? It’s a simple procedure that just needs two, or even one, ingredients. To ensure the smoothest and creamiest homemade peanut butter, there are a few measures to take.
I guarantee you won’t switch back to the store-bought version after making your own. Even the add-ins can be altered to change up the flavors. Why not keep a small batch of homemade peanut butter on hand for whenever a craving strikes? Peanut butter is one of the most popular spreads.
How to Make Peanut Butter
The most popular nut butters consumed by my family are almond and peanut butter. Making your own handmade versions is enjoyable since you have control over what goes in and can experiment with different flavor combinations.
Teriyaki chicken is a quick evening meal that takes 30 minutes to prepare! For a complete dinner, serve with your preferred steamed rice and vegetables.
Use a high-speed blender or food processor at least 8 cups in capacity. This device will assist in processing the appropriate number of peanuts while avoiding machine burnout. Here are the key processes, so let’s review them for a really smooth spread.
Roast the peanuts
The oils in the bean are warmed during roasting, increasing its flavor and facilitating processing. For about 10 minutes, the nuts are cooked at 350°F (177°C) in the oven. Use of raw or dry-roasted, unsalted peanuts is acceptable. After roasting, the nuts should turn a very pale golden color. If you wish to make raw peanut butter, you can omit this step.
Process the peanuts
Warm peanuts can be placed in a blender or food processor. Before becoming smooth and creamy, the texture of the peanuts will go through a number of stages. The nuts are simply pulsed a few times in the beginning to break them up. It will then appear to be wet sand after 1 minute of continuous, high-speed processing.
The peanut oils will coalesce and the peanut solids will start to clump together into a mas after processing for another minute at high speed.
A further minute of high-speed processing will result in a thicker, chunkier peanut butter. Additionally, the equipment will heat up due to processing. If the machine starts to struggle at any point, stop for 10 minutes and let it cool down.
Peanut butter add-ins
Add salt now, as well as any additional flavoring components, such as sweeteners (honey or maple syrup), cocoa powder for chocolate peanut butter, cinnamon, or oils (vegetable oil or coconut oil). Oils are necessary to maintain the peanut butter smooth and spreadable when adding honey or maple syrup; otherwise, it will instantly seize and clump together (believe me on this one!).
A modest quantity of additional fat helps to emulsify the spread, which makes the peanut butter creamier and slows down the separation of the oil and fat. Until a smooth, warm, pourable peanut butter is produced, process for 1 to 2 minutes. The nut butter will be spreadable with a knife once it has cooled.
This recipe for homemade peanut butter yields roughly 1 cup of spread. Refrigerate for up to 3 weeks after transferring to an airtight container or glass jar with a lid. If consumed within a month, I’ve found that handmade peanut butter doesn’t separate as much as store-bought varieties do. This is due to the peanut butter not being transferred and spending a lot of time on the shelf.
How to Make Homemade Peanut Butter
Homemade peanut butter is truly, incredibly, ridiculously easy to make. Here’s our step-by-step guide on how to do it.
YIELDMakes about 1 1/2 cupsShow Nutrition
- 2 cups (16 ounces) raw, shelled peanuts (See Recipe Notes)
- 1/2 teaspoon kosher salt, plus more as needed
- 1 to 2 tablespoons peanut oil or other oil (optional, for creamier peanut butter)
- 1 to 2 tablespoons honey or other sweetener (optional, for sweeter peanut butter)
- Optional add-ins: 1 to 2 tablespoons cocoa powder, 1/2 teaspoon cinnamon or other spice, handful of chocolate chips, a few spoonfuls of nutella
- Baking sheet
- Food processor or blender
- Container with lid
- Roast the peanuts (optional). Arrange a rack in the middle of the oven and heat to 350°F. Place the peanuts on a rimmed baking sheet and bake until lightly golden-brown and glossy with oil, about 10 minutes. You can skip this step if you prefer raw nut butter or if you’re using pre-toasted nuts; roasting gives the peanut butter a deeper flavor and also helps make the oils looser and easier to blend into a smooth butter.
- Pulse the peanuts until ground. Transfer the peanuts to a food processor fitted with the blade attachment or blender. If you toasted your nuts, do this while the nuts are still warm. Pulse a few times just until chopped.→ For chunky peanut butter, remove 1/2 cup of chopped nuts and set aside.
- Process for 1 minute. Run the food processor or blender continuously for 1 minute. Stop and scrape down the sides and bottom of the bowl. At this point, the peanut butter will look gritty and dry, almost like couscous.
- Process for 1 minute. Run the food processor or blender continuously for another minute, then stop and scrape down the sides. At this point, the butter will start clumping together. It’s not quite peanut butter, but it’s getting there!
- Process for 1 minute. Run the food processor or blender continuously for another minute, then stop and scrape down the sides. At this point, the butter will be glossy and soft, like very thick peanut butter.
- Add the salt, oil, sweetener, and any other extras. Sprinkle the salt, oil, sweetener, and any other extras over the top of the peanut butter.
- Process for 1 to 2 additional minutes. Continue processing the butter until it becomes completely smooth. Homemade peanut butter will still be a little more gritty than Skippy peanut butter, but should be spreadable at this point. Taste and add more salt or other add-ins to taste. If you reserved some nuts for chunky peanut butter, add them now and pulse a few times to incorporate.
- Transfer the peanut butter to storage container. Scrape the peanut butter into a storage container, cover, and refrigerate. The peanut butter can be used immediately.
Using toasted nuts: You can also use nuts that come pre-roasted from the store. I still like to give even pre-toasted nuts a quick trip through the oven to warm them up and help the oils loosen up.
Other kinds of nuts: You can absolutely substitute any nut you like in this recipe. The method is exactly the same for making almond butter, pistachio butter, or any other kind of nut butter.
Making more or less peanut butter: You can use this technique with any amount of nuts. I find that I typically end up with about a half-cup less peanut butter than the amount of nuts I originally started with (for instance, 2 cups of peanuts makes about 1 1/2 cups of peanut butter).
Storage: Refrigerate the peanut butter in a sealed container for up to several weeks
5 Minute Homemade Peanut Butter
Make your own peanut butter! It only takes five minutes, a food processor, some peanuts, and a little honey. Such a lovely creaminess!
You two. I took action.
My own homemade peanut butter. at home alone and surrounded by actual peanuts
The peanut butter of peanut butters, this is it. You’ve never seen peanut butter like this before. Maybe you have? You’re already five hundred light years cooler than me if you’ve created your own peanut butter. We need to chat, though, if you haven’t yet made your own homemade peanut butter.
How To Make Homemade Peanut Butter
This tiny jar of liquid gold contains peanut butter with the most ideal melting, creamy texture and a flavor that is intensely peanutty but not overly sweet. You can add some honey, some sea salt, or more, less, or nothing as all. Not even that matters. The result of whirling all those peanuts around in the food processor for a few minutes is creamy, drippy peanut butter, which is the epitome of flawless simplicity.
Please forgive me while I go back for this morning’s 800th spoon-dip.
Compared to what I could have anticipated, this homemade peanut butter is far superior. I’ve heard about it for years and have always assumed it must be difficult in some way. Or I’m just being lazy.
But you people, it’s so simple, it’s unbelievable. It’s most likely the simplest, quickest thing you’ve ever created. Five minutes, one machine, one ingredient.
HOMEMADE PEANUT BUTTER: FREQUENTLY ASKED QUESTIONS
My peanut butter didn’t turn out creamy like the pictures. What did I do wrong?
Each food processor’s strength is just a little bit different and it sounds like it just needs a few extra minutes in the food processor. It’ll get there!
How should I store my homemade peanut butter?
Fridge or at room temp works here! It’s best in the fridge though if it’s going to be several weeks before you get through it.
Do I have to add the honey?
The honey helps balance out the saltiness of the peanuts, but if you want to keep things sugar-free, just keep the honey out.
Can I use this same method for other nuts for nut butter? (Almond butter, cashew butter, etc.)
We haven’t tried, but would say yes. It’s possible you would need to add oil depending on the nut. We’d recommend looking up specific recipes for your preferred nut to be sure!
How To Use Homemade Peanut Butter
You mean, if not by the spoonful? Okay, okay, okay.
- Spread it on toast for breakfast or a snack.
- Drizzle it on your favorite fruit (like bananas).
- Stir it into your morning oatmeal for a protein boost.
- Add a dollop to your smoothies.