Peanut Butter Recipe

Prepare equipment and peanuts

If your peanuts are raw, spread 2 cups on a baking sheet and roast at 350°F (175°C) for 8–10 minutes until fragrant and lightly golden. Allow to cool to warm. If using pre-roasted peanuts, proceed.

Initial processing

Place the 2 cups of dry roasted peanuts in the bowl of a food processor. Pulse 6–10 times to break the nuts into crumbs, scraping down the bowl with a spatula as needed.

Create a paste

Run the processor continuously for 1–2 minutes until the peanuts begin to form a thick paste. Stop, scrape down the sides, and continue processing. The mixture will go through stages: crumbly → coarse paste → smoother paste. This takes about 2–4 minutes depending on machine power.

Add oil and seasonings

With the machine running, add 2 tablespoons of neutral oil through the feed tube in a steady stream. Add 1 teaspoon salt and 1 teaspoon sugar or honey if using. Process for another 1–2 minutes until smooth and glossy. Taste and adjust salt or sweetener as desired.

Make it chunky (optional)

If you want crunchy peanut butter, pulse 1 tablespoon of peanut halves 2–3 times to coarsely chop, then fold them into the finished butter with a spatula. Alternatively add chopped nuts while pulsing briefly so some texture remains.

Adjust consistency

If the peanut butter is too thick, add additional oil 1/2 teaspoon at a time, processing briefly between additions, until you reach the desired spreadable consistency. For thicker butter use no extra oil.

Add optional flavors

If using cinnamon or cocoa powder, add up to 1/2 teaspoon now and pulse briefly to incorporate.

Transfer and cool

Scrape the peanut butter into a clean, airtight jar using a spatula. Smooth the top and tap the jar on the counter to remove air pockets. Allow to cool to room temperature if still warm.

Storage

Seal the jar and store at room temperature for up to 2 weeks or refrigerate for up to 3 months. Natural separation (oil rising) may occur; stir before using. Refrigeration slows separation but firms the butter.

Use a food processor or high-speed blender for best texture. A blender may require scraping and short rests to avoid overheating. Use a spatula to scrape sides and to fold in crunchy pieces. Sterilize storage jars by washing in hot soapy water and drying or briefly heating lids in a low oven.