How to Make Homemade Peanut Butter

Homemade peanut butter is simple, wholesome, and easy to make. Just one ingredient needed! 

Homemade Peanut Butter

Homemade peanut butter is so easy and so delicious. Do you have peanuts, a food processor, and about two minutes? That’s all you need to make your own peanut butter.

You might also like: Easy No-Flour Peanut Butter Oatmeal Cookies (4 Ingredients) 

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How to make homemade peanut butter

Measure out 2 cups of peanuts. Place them in the bowl of your food processor, attach the lid, and turn it on.

Homemade Peanut Butter

After several seconds, it will look like this.

Homemade Peanut Butter

Then this.

Homemade Peanut Butter

Then it will come together in a ball and look like this.

Homemade Peanut Butter

Then finally the oil will release and it will look like this.

Homemade Peanut Butter

Heaven.

Homemade Peanut Butter

Homemade Peanut Butter

Yield: 1 cup
Prep Time: 5 minutes
Total Time: 5 minutes

Homemade peanut butter is simple, wholesome, and easy to make. Just one ingredient needed! 

Ingredients

  • 2 cups peanuts, plain or roasted/salted
  • chocolate chips, salt, honey, or add-ins of your choice

Instructions

  1. Place peanuts in the bowl of a food processor and turn on.
  2. Continue running the food processor while the peanuts break up. First, the mixture will resemble sand, then it will come together in clumps, then form a ball that will bang around the food processor. Finally the peanuts will release their oils and become a smooth mixture.
  3. Add chocolate chips, salt, honey, or any other add-ins of your choice if desired.
  4. Place peanut butter in an airtight container. Store at room temperature if using within a week. Otherwise, store in the refrigerator.
Nutrition Information:
Yield: 8 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 247Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 223mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 9g
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28 Comments

    1. 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.

  1. 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.

    1. That’s a great idea, Robin. I also like the cinnamon/honey idea. Will have to try that.

  2. Looks great. Can not wait to try this. Who knew homemade peanut butter could be so easy!

  3. 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!

    1. Bettina–I’ve used different kinds, but I prefer the roasted, salted peanuts. I like some salt in my nut butter.

  4. 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! 🙂

  5. Interesting! I’ve always wondered how peanut butters are made. Thanks for sharing!

  6. Love this–and can’t wait to try your 4 ingredient peanut butter cookies too.

    1. Charity–thanks for your comment! I LOVE those cookies. Hope you do too!

  7. 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!!!

    1. 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.

  8. 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!

  9. 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?

    1. 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.

      1. 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!

        1. 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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  11. Hi! Maybe you can help me with something. I make my PB with only peanuts and honey, that’s all. I process the roasted unsalted peanuts til it’s soft, then add a little honey. As you know, when you put honey in it stiffens up big time, but then I process it til it’s really really smooth–which takes a long time in my Cuisinart. It gets extremely thin while it’s hot (which is fine) but the problem is even after refrigerated for days it stays pretty soft; a little softer than I’d prefer for sandwiches, etc. Do you have any ideas? Thanks!

    1. Hi Beth–I actually don’t refrigerate mine. We use it so quickly–going through a jar in a week or two–that it does not go rancid. And it’s much easier to spread that way! If you’re reluctant to do that, you could portion a smaller amount out to stay unrefrigerated and refrigerate the rest.

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