Peanut Butter From Scratch

Posted on Jan 16, 2013 in Blog, Recipes | 20 comments

Peanut Butter From Scratch

My suspicions have been confirmed–homemade, organic peanut butter is just as easy to make as homemade organic roasted almond butter! I was so excited when my homemade almond butter turned out well that I started wondering what other nuts I might be able to turn into nut butter. With organic peanut butter prices on the rise, I thought “Why not start out simple, with peanuts?” Many recipes that can be found on the internet call for frying the peanuts in oil first, or adding additional oil. I wanted to start out with the simplest recipe and move from there. After all, I am a believer that good peanut butter need only call for one ingredient: peanuts. My first attempt was a huge success! I followed my almond butter recipe very closely and came out with delicious homemade organic peanut butter.

P1040824

Roasted Organic Peanuts

You’ll Need:
Food Processor (I used my Cuisinart 11-Cup Food Processor)
Oven or toaster oven to roast the peanuts
Spatula
Glass jar with a lid

Ingredients:
3 cups raw organic peanuts (You can also use roasted and skip Step #1)
1/2 teaspoon sea salt (optional)
1 Tablespoon honey (also optional and can be replaced with maple or agave syrup)

The Stages of Peanut Butter

The Stages of Peanut Butter

Directions:
1. For a roasted flavor, start by baking the peanuts in a preheated oven at 350°F for 10 to 12 minutes. If you prefer raw peanut butter, you can skip this step.
2. Place the peanuts in your food processor, close the lid, and turn it on.
3. The peanuts will transform quickly, passing through several stages (rough, sandy, mushy, smooth) over the course of 8 to 10 minutes. I like to turn off the food processor about half way through to scrape down the sides. Eventually, you will wind up with a smooth & creamy peanut butter.
4. Add the salt and honey if you are using it and process for 10-20 seconds more. There are lots of creative ingredients that can spice up this simple recipe. Try experimenting with cocoa, cinnamon, vanilla, or whatever else you’d like to try.
5. Spoon the peanut butter into a recycled glass jar. This recipe will just about fill a 16oz glass jar. I reused a jar from previously store-bought organic peanut butter.
6. Enjoy!

*Tip: If you like a crunchy peanut butter, remove a handful of the nuts after the first stage of processing, when they are in small chunks, and stir them back in at the very end.

Homemade Organic Peanut Butter

Homemade Organic Peanut Butter

20 Comments

  1. Yum

  2. Hi there, I was wondering how long does this peanut butter last before going rancid? I’d like to make up a batch to store up on, but need to know the shelf life.

    • I usually keep it in the fridge, but it unfortunately never lasts for more than a week around here, so it’s tough to comment on its shelf life. I’d guess 2 to 4 weeks safely.

      • So i just made this and it tastes amazing but is kinda dry…. like dough almost… what did i do wrong lol? Maybe not process it enough? I did for like 5-8 min amd then My ninja started smoking lol so i figured id better stop….

        • If the peanuts you used are older they may be a bit drier. Feel free to add some oil (olive, coconut, etc.) to get a consistency closer to the store-bought kind.

    • FYI. I just purchased the Nutribullet from Bed,Bath & Beyond, and it made the peanut butter very quickly.Price is 99.99, use the 20% off and it’s a great machine.more powerful than the Magic Bullet.

  3. I have been making my own now in single day sizes for when I want some peanut butter… I got tired of storing store bought for months upon months until I got the urge to eat it again. Great blog!

  4. Its gorgeous thank you, tried it with maple syrup and oh my lord, I’ve gained a few pounds but worth it. Thank you.

  5. dont you have to soak all nuts (except cashews)
    overnight before you use them? arent they full of phytic acids if you skip this important step?

    • Soaking certainly helps to reduce phytic acid in nuts, grains, and legumes. I recommend it when possible but try to not make any rules about it as there are still plenty of nutritional benefits that can be gained without soaking. Thanks for your comment.

  6. Can you can this and make it shelf stable? If so, hot water bath or pressure bath?

    • I did some quick research and it sounds like canning is not recommended for low-acid, high-density foods like peanut butter. I’d recommend freezing it instead if you want it to last a long time.

  7. Thanks!

  8. I have been wanting to try this for a VERY long time :) It sounds easy and delicious!!! I just need to get a new food processor now. Mine broke making cheese crackers LOL

  9. I want to try this as well!!! But would like to try it with raw peanuts for a true raw nut butter. Do you think this recipe would still work the same for raw nuts?

    • Yes, it should work just fine with raw nuts :)

  10. I love making my own peanut butter! My favorite version includes chia seeds and cinnamon for a healthy boost! http://www.dejongdreamhouse.com/2013/03/new-improved-chia-peanut-butter-recipe.html

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