Homemade Peanut Butter

Yield

16 servings · Approximately 1 cup

Cook time

0 minutes

Ingredients

• 2 cups unsalted roasted peanuts
• 1–2 tablespoons neutral oil, such as peanut or vegetable oil, optional
• ½ teaspoon salt
• 1–2 tablespoons honey or maple syrup, optional

Method

1. If using raw peanuts instead, preheat the oven to 350°F (175°C). Spread them on an 18×13-inch baking sheet and roast for 8–10 minutes, stirring occasionally, until lightly golden and fragrant. Let cool slightly.
2. Place the roasted peanuts in a 7-cup food processor.
3. Process for 5–10 minutes, stopping occasionally to scrape down the sides.
4. The peanuts will first become crumbs, then form a thick paste before gradually turning into smooth peanut butter.
5. Continue blending until the natural oils are released and the mixture becomes creamy.
6. For a thinner consistency, add neutral oil 1 teaspoon at a time, blending after each addition.
7. Add the salt and blend until evenly incorporated.
8. If desired, add honey or maple syrup and process until combined. The mixture may thicken slightly after adding sweetener.
9. Taste and adjust the salt or sweetness as preferred.
10. Transfer to a clean, airtight glass jar and refrigerate.

Kitchen notes

Timing guide:
Cook time: 0 minutes (using roasted peanuts)

Practical Woman's Secret
Be patient during blending. Peanuts naturally release enough oil to create a creamy spread, so avoid adding extra oil too early. For crunchy peanut butter, reserve a few chopped peanuts and stir them in at the end.