Seriously, before you say, “Really? Like I am going to spend my time making my own peanut butter…”
Hear me out.
This is potentially the easiest thing I have ever made. I went grocery shopping with my mother the other day and when she needed peanut butter, I suggested she buy peanuts and make it herself. She scoffed, but bought them anyway. Later, she called to tell me how easy and awesome it was.
And so, ye non-believers, I STRONGLY recommend you try this.
Would I recommend you spend time churning your own butter? Probably not (unless you are super into churning butter). But making your own peanut butter: definitely.
It’s as simple as: dump some peanuts in your food processor and turn on for four minutes.
THAT IS IT.
Here is a list of ingredients from a popular peanut butter brand from a search on labelwatch.com: Roasted Peanuts and Sugar, Contains 2 Percent or Less of Molasses, Partially Hydrogenated Vegetable Oil (Partially Hydrogenated Soybean Oil), Fully Hydrogenated Vegetable Oil (Fully Hydrogenated Rapeseed Oil and Fully Hydrogenated Soybean Oil), Mono And Diglycerides and Salt.
When you make peanut butter, the grinding releases the oils from the peanuts, which makes it creamy. You literally don’t need to add anything at all.
Of course, there are natural peanut butters you can buy as well, but I never have liked them very much. They always have that oily film on top, and the fresh ground peanut butter at Whole Foods is pretty pricey.
This is by far the cheapest and tastiest alternative to any peanut butter you could buy.
This can be made with whatever kinds of peanuts you want: plain, roasted and salted, honey roasted, etc. I have heard that you can use whatever nuts you want as well- almonds to make almond butter, cashews, or mixed nuts!
When you begin to grind it in your food processor, the peanuts will turn into a powder. Not long after, it will begin to start looking a little clumpy.
Eventually, the nuts will form into a ball that will move around your food processor for a while. The ball will eventually disappear, and it will begin to look very creamy (like peanut butter!)
At about 3 minutes, you will have what looks like peanut butter, but after a few days in the fridge, it will be crumbly and dry.
The last minute is important for releasing as many oils as you can to make it super creamy and delicious.
Transfer to a mason jar (careful, the peanut butter will actually be surprisingly warm from all the friction from the grinding!) and store in your fridge for about 3 months.
And now if you will excuse me, I am going to go make myself a piece of toast with fresh peanut butter and honey for breakfast. Yum!
Homemade Peanut Butter
- 16 oz. peanuts plain, roasted, salted, honey roasted, or any flavor you want
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools: