Peanut Butter Recipe

Preheat and roast

If you have raw peanuts, preheat the oven to 350°F (175°C). Spread 2 cups of peanuts in a single layer on a rimmed baking sheet. Roast 10–12 minutes, stirring once halfway, until fragrant and lightly golden. Cool 10 minutes. If using pre-roasted peanuts, skip this step.

Place the 2 cups of roasted unsalted peanuts into a food processor fitted with an S-blade. Process for 30–45 seconds until the peanuts form a coarse meal.

Stop and scrape down the sides with a spatula. Continue processing in 20–30 second bursts. The peanuts will go from crumbly to a thick paste, then to a smoother butter (about 2–4 minutes total depending on motor strength).

When the mixture is thick and almost spreadable but still a bit grainy, add 1 tablespoon neutral oil and 1 teaspoon fine sea salt. Process another 30–60 seconds until fully smooth and glossy. Taste and adjust salt as needed.

If you want a sweeter or creamier butter, add optional 1 tablespoon powdered sugar or 1 tablespoon honey/maple syrup and/or 2 tablespoons milk powder, then process 10–20 seconds until incorporated.

If you prefer crunchy peanut butter, reserve 1 tablespoon of the roasted peanuts and coarsely chop them. After the smooth butter is ready, stir the chopped peanuts into the peanut butter by hand or pulse briefly in the food processor (1–2 quick pulses) to distribute chunks without breaking them down completely.

Transfer the peanut butter to a clean jar. Smooth the top and press a piece of plastic wrap directly onto the surface to minimize air contact if not using immediately.

Store in the refrigerator for up to 3 months. Stir before use if oil separates; the homemade version may separate more slowly than natural commercial jars but refrigeration helps maintain freshness.

Bring to room temperature for 10–20 minutes before spreading if firm from refrigeration.