Peanut butter is an affordable, delicious source of protein that kids and adults enjoy. Although it’s essentially pureed peanuts, supermarket jars vary widely: from minimally processed, coarse peanut butter made from peanuts alone to highly processed spreads with hydrogenated oils and added sugar that spread like margarine.
If you prefer simple, whole-food ingredients, homemade peanut butter is an easy and rewarding option. You control the texture and flavor — smooth or chunky, salty or sweet, even spicy — and avoid hydrogenated oils and other additives commonly found in commercial versions. Making it at home can also reduce the risk of contamination that occasionally affects large-scale processed peanut butter.
Ingredients for a basic batch:
- 2 cups roasted, unsalted peanuts
Optional additions:
- 2 to 4 tsp peanut oil (only if needed)
- 1/4 tsp salt (to taste)
- 1 tsp honey or molasses (optional)
You will need a reasonably powerful food processor. A standard blender may overheat unless it’s rated for heavy-duty use.
Method:
- Place the peanuts in the food processor and pulse. At first the mixture will be very crumbly.
- Continue processing. After about two minutes the peanuts will begin to release oil and the crumbs will stick together. The mixture will clump into a ball and then smooth into a paste. If the peanuts are dry, add peanut oil 1 teaspoon at a time until the desired creaminess is reached. Scrape down the sides occasionally so everything processes evenly.
- Taste and add salt or sweetener if desired, then process until you reach the consistency you want. Total processing time is typically around five minutes.
Yield: about 1 1/2 cups peanut butter.
Store the finished peanut butter in an airtight container in the refrigerator for up to one month. Oil separation can occur; simply stir the jar before serving.
Flavor variations and mix-ins:
- Spices: cinnamon, nutmeg, or a touch of cayenne for heat.
- Sweet or aromatic: vanilla extract, cocoa powder, or a small amount of honey or molasses.
- Fruit and texture: fold in raisins, dried cherries, or chopped nuts for a chunky, textured spread.
- Try other nuts: use the same method with cashews or almonds for different nut butters.
Homemade Creamy Peanut Butter
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Ingredients
- 2 cups roasted, unsalted peanuts
Optional
- 2-4 teaspoons peanut oil, if needed
- 1/4 teaspoon salt, if desired
- 1 teaspoon honey or molasses, if desired
Instructions
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Put the peanuts in the food processor. Process for several minutes. At first it will look crumbly.
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Continue processing. As the oil is released, the crumbs will stick together and form a paste. Add oil only if needed, one teaspoon at a time, and scrape down the sides as necessary.
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Add salt or sweetener to taste and process until the peanut butter reaches your preferred consistency.
Nutrition
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