Peanut Butter Recipe
Make Peanut Butter Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Peanut Butter Base
Optional Sweetener & Texture Adjustments
Method
Peanut Butter Base
- 1
Toast peanuts (if not already roasted)
If your peanuts are raw, spread them in a single layer on a baking sheet and roast at 350°F (175°C) for 10–12 minutes, stirring once, until fragrant and lightly browned. Let cool 10 minutes. If using pre-roasted peanuts, skip this step.
- 2
Initial processing
Place the 3 cups of dry roasted unsalted peanuts into a food processor fitted with the metal blade. Pulse 8–10 times to break the peanuts down to coarse crumbs. Scrape down the sides with a spatula.
- 3
Turn to paste
Run the processor continuously for 1–3 minutes. The peanuts will go through stages: crumb → sandy → clumped ball → smooth paste. Stop and scrape the bowl every 45–60 seconds to ensure even processing and prevent overheating.
- 4
Add oil and salt
When the peanuts reach a smooth, thick paste (but before it becomes very glossy), add 1 tablespoon neutral oil and 1 teaspoon fine sea salt. Process 30–60 seconds more until combined and smooth. Taste and adjust salt if needed.
- 5
Adjust consistency
If the butter is too thick or grainy, add up to 1 more tablespoon of oil, 1 teaspoon at a time, processing between additions until you reach the desired creaminess.
Optional Sweetener & Texture Adjustments
- 6
Sweeten
If you want sweetened peanut butter, add 1 tablespoon honey or maple syrup (or 1 tablespoon powdered sugar for thicker spread) and process 20–30 seconds until incorporated. Taste and adjust sweetness, adding up to 1 more teaspoon at a time if desired.
- 7
Make it chunky
For chunky peanut butter, remove 1/4 cup of the processed peanut butter into a bowl, stir in 1/2 cup chopped peanuts, then fold back into the remaining smooth peanut butter. Alternatively, pulse the chopped peanuts briefly in the processor and fold in for chunkier pieces.
- 8
Storage
Transfer the peanut butter to an airtight jar. At room temperature, it will keep for 2–3 weeks; refrigerated it will keep for 2–3 months. Natural separation may occur — stir before each use if oil separates.