My attempts to make homemade almond butter last year nearly resulted in an electrical fire (read: DIY Almond Butter or How I Almost Made My New Food Processor Explode). But my Cuisinart seems to like peanuts a lot more.
Homemade peanut butter is so easy and so delicious. Do you have peanuts, a food processor, and about three minutes? That’s all you need!
Here’s how to make a batch:
Measure out 2 cups of peanuts.
Place them in the bowl of your food processor, attach the lid, and turn it on.
After about 30 seconds, it will look like this.
Then this.
Then this.
And finally this.
And since you totally deserve it, you can also throw in a (large) handful of chocolate chips if you like.
Heaven.
Enjoy!
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I need to try this! Do you think the PB needs to be refrigerated afterward?
We go through our peanut butter very quickly (within 1-2 weeks) so we actually never refrigerate it. But if it takes you longer to use a jar, yes I would refrigerate it.
I do this all the time with sunflower seeds!! Easy, cheap, and healthy. I just made it with choc. chips earlier this week for my son, because he had requested Nutella, which unfortunately isn’t ok for him.
We also sometimes put in honey and cinnamon instead.
That’s a great idea, Robin. I also like the cinnamon/honey idea. Will have to try that.
Looks great. Can not wait to try this. Who knew homemade peanut butter could be so easy!
Sally: This should probably be obvious to me, but do you start with roasted peanuts or raw? And if roasted, were they salted? I feel like no salt at all might be sort of blah? Enlighten me!
Brilliant! Love the idea to add chocolate chips; yum!
I make my own, too! I use my Vitamix and have found that raw nuts don’t work as well as dry roasted. Just FYI!
Bettina–I’ve used different kinds, but I prefer the roasted, salted peanuts. I like some salt in my nut butter.
Wow this is cool , I should give it a try
So simple-can’t wait to try!
Interesting! I’ve always wondered how peanut butters are made. Thanks for sharing!
Love this–and can’t wait to try your 4 ingredient peanut butter cookies too.
Charity–thanks for your comment! I LOVE those cookies. Hope you do too!
I am sooo making this. Quick question…since it is just me and my small son, we don’t go through a lot of food quickly. Obviously this isn’t a lot of finished product, but how long would you keep it in the fridge before throwing it out if it wasn’t fully used? Somehow I doubt that will be the case…but you never know! Thank you for sharing!!!
I LOVE that you didn’t add oil. I get so frustrated when I see recipes that call for oil! All you need to do is simply wait for the peanuts to release their own oil, no need to add any! I tried making chocolate the other day with my last batch but I used cocoa powder and honey and it did NOT turn out well. Taste wise, great. But sort of separated and gritty. I ended up adding it to a batch of sweet potato muffins. Oh well, no waste at least.
Next time I’ll try this method. It looks fantastic!
Ginger–I actually leave my natural PB on a shelf in the pantry, because we go through it so fast (about a jar every week or two). I’ve kept this chocolate PB out on the counter for a week as well, and it’s kept just fine. Refrigerated, I’m sure it would keep quite a long time–I’d be comfortable with a month or two.
Thanks for the recipe! I made it the other day and have a question. When it first finished, it was silky and smooth..tasted great. After I put it in a tupperware (stored in a cabinet), it congealed and was super thick/not easily spreadable. I tried adding honey to it to thin it out but it still got really thick afterwards. Do you have any suggestions on how to make the texture easier to spread?
Hi Karin–Make sure you process it long enough that all those oils are released. Mine has hardened over time as well, though it’s usually still spreadable. You could always put some in a small glass dish and microwave for 20 seconds or so to soften it back up. Some recipes for this call for extra oil during the processing phase, but I didn’t want to do that.
Thank you Sally. That’s probably the problem. For the 2 cups you used in this recipe, about how long did you process it in the food processor? I agree that I’d rather avoid adding extra oil to PB!
Hey Karin—to be honest, I haven’t timed it exactly. I just watch it and wait for it to smooth out and then process it another 20-30 seconds or so for good measure. Next time I will time it!
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