Peanut Butter Recipe

Prep peanuts

If your peanuts are raw, spread 2 cups of shelled peanuts in a single layer on a baking sheet and roast at 350°F (175°C) for 8–12 minutes, stirring once, until fragrant and lightly golden. Let cool slightly. If using pre-roasted peanuts, skip roasting and just check for any large skins or broken pieces; remove as desired.

Initial grind

Place the cooled roasted peanuts into the bowl of a food processor. Pulse 8–12 times to break the peanuts down into coarse crumbs. Scrape down the sides of the bowl with a spatula to ensure even processing.

Process to paste

Run the food processor continuously for 2–3 minutes. The peanuts will go through stages: crumbly → thick dough → pasty clump → smooth. Stop once the mixture forms a thick, cohesive paste that starts to smooth. Scrape down the sides as needed.

Adjust texture and flavor

With the processor running, drizzle in up to 1 tablespoon of neutral oil to loosen the butter and reach desired creaminess. Add 1 teaspoon fine salt and 1 teaspoon sugar or honey if using. Continue processing for 30–60 seconds until fully incorporated and smooth. For chunky peanut butter, remove 1/3 cup of the processed peanut butter into a bowl, stir in 1/3 cup coarsely chopped roasted peanuts (or the optional ground peanut/skins), then fold back into the smooth butter.

Finish and store

Taste and adjust salt or sweetness to preference. Transfer the peanut butter to an airtight jar, pressing down to remove air pockets. Store at room temperature for up to 2 weeks or refrigerate for up to 2 months. If oil separates over time, stir to recombine before use.