Embrace your inner chef with this easy, delicious, and homemade peanut butter recipe that’s so good, you’ll wonder why you ever bought store-bought peanut butter!
You’re in for a real treat today. I’m gonna let you in on an irresistible, ultra creamy Peanut Butter recipe. There’s something about homemade peanut butter that’s just… magic. It’s kinda like a warm, comforting blanket slathered on toast. My kids told me they have beautiful memories of me whipping this up every single Saturday morning – the scent of roasted nuts was pretty much a weekend alarm for them.
Trust me, you know that stuff you pick up at the store? One spoon of this homemade goodness and you’ll never look back. It’s unthinkably easy to make (instant snack, hello!) and it ticks all the ‘healthy and yummy’ boxes. Plus it’s not just for spreading on bread. My peanut butter cookies are next level delicious, and then there’s that bit of exotic flare in satay soup. Hell, you can even get a little naughty and swirl it in your homemade ice cream. So, what say we get stuck in and make something ridiculously tasty. Dig in and enjoy, babes!
Why You Will Love This Recipe
- There’s something so satisfying about watching your simple peanuts morph into the delicious spread that defined most of our childhoods. If you’re a peanut butter lover, you might also enjoy our peanut butter blossom cookies.
- You have total control! Sweet or salty? Smooth or crunchy? Chocolatey or classic? You decide. For a chocolatey twist, why not try our peanut butter chocolate chip ice cream?
- Peanut butter has a million uses and all you need is 3 ingredients to bring it together. Explore how to make a delicious peanut butter pie using your homemade spread.
Ingredients
Making this peanut butter from scratch is far better than driving to the store for it. Just keep some peanuts stashed in your pantry!
- 4 cups roasted peanuts
- ¼ tsp salt
- 3 tbsp honey
How to Make Peanut Butter – The Steps
Step 1: Place all of the peanuts and the salt into the food processor.
Step 2: Blend the peanuts until they form a fine crumb, then use a spatula or spoon to scrape the peanuts off the sides of the food processor. Keep blending and scraping down the side until a smooth peanut butter forms.
Step 3: Once the peanut butter is the consistency you like, take it out and pour it into a container, then drizzle in the honey and combine with a spoon. Cover with an airtight lid and enjoy whenever you get a peanut butter hankering.
Variations
This recipe is like your kitchen canvas, babe – blank and waiting for you to splash it with your signature style. Here’s some inspo to get those creative kitchen juices flowing.
- Fancy it chocolate-dipped? Stir in 1/4 cup of melted chocolate, preferable dark one cause sweet overload is a legit thing.
- Want to add a bit of crunch? Set aside ½ cup of peanuts, give them a good hearty crush, and stir them in when you’re done.
- If you’re feeling spicy (and who isn’t?), chuck in some cinnamon, nutmeg, or even raisins.
Tips and Tricks //
- If you can’t find roasted peanuts at your grocery store – just pop them in the oven yourself for about 15-20 minutes at 375°F.
- If your peanuts are being stubborn and not turning into the creamy, dreamy concoction they should be, just add a teeny bit of vegetable oil.
- Your food processor might look like a disaster zone after all this, but a good old bath in hot, soapy water will have it gleaming again.
FAQs
You can swap the peanuts with almonds, cashies, macadamias, or pistachios. Trust me, each one’s a new taste trip! But remember, you might have to tweak blending time or texture depending on which nutty fellow you choose. If you’re curious about recipes involving other types of nuts, you might want to check out our honey wheat sunflower bread or sunflower seed cookies.
You’ll just have to have a bit of patience and blend longer, and don’t forget those pause-and-scrape breaks. If you’re more of a ‘crunchy’ fan, keep blending on the down low till you get that rough-around-the-edges texture.
Store-bought peanut butter looks glossy because they add hydrogenated oils to the mix. But not this home-brewed, it may not be as shiny, but it’s a lot healthier.
How to Store Homemade Peanut Butter
I store my peanut butter in a mason jar in the fridge. Make sure you mix any separated oil back in before tightening that lid. Try using it up within two months for the best taste. Let it warm up a bit before spreading as it usually gets tick.
Remember, homemade peanut butter doesn’t have preservatives like it does off the shelf. So if you catch a funny smell, spot texture changes or see mold, chuck it out and whip up some fresh PB!
How To Make Peanut Butter
Ingredients
- 4 cups Roasted Peanuts
- ¼ tsp Salt
- 3 Tbsp Honey
Instructions
- Place all of the peanuts and the salt into the food processor.
- Blend the peanuts until they form a fine crumb, then use a spatula or spoon to scrape the peanuts off the sides of the food processor. Keep blending and scraping down the side until a smooth peanut butter forms.
- Once the peanut butter is a consistency you are happy with, take it out and pour it into a container, then drizzle in the honey and combine with a spoon. Cover with an airtight lid and enjoy whenever you please.
Nutrition
