Peanut Butter Recipe

Roast (if using raw peanuts)

Preheat oven to 350°F (175°C). Spread 2 cups of raw shelled peanuts in a single layer on a baking sheet. Roast for 8–12 minutes, stirring once halfway, until fragrant and lightly browned. Let cool 5–10 minutes. If using pre-roasted peanuts, skip this step.

Measure and salt

Measure 2 cups of roasted peanuts and place them in the bowl of a food processor. Add 1/2 teaspoon salt (adjust later to taste).

Secure the lid on the food processor. Turn it on and process continuously. The peanuts will go through stages: first crumbly (30–45 seconds), then a coarse paste (1–2 minutes), then a thicker ball that sticks to the blades (2–4 minutes). Stop to scrape down the sides with a spatula every 30–45 seconds to ensure even processing.

Continue processing until the peanuts release their oils and the mixture becomes smooth. For chunky peanut butter, when the paste is smooth, reserve 1/4 to 1/2 cup of roasted peanuts, roughly chop them, and fold them into the smooth butter at the end.

If the mixture seems dry or overly thick, add up to 1 tablespoon neutral oil, 1 teaspoon at a time, and process briefly until you reach desired creaminess. Taste and, if desired, add 1 teaspoon honey or 1 teaspoon sugar for sweetness and pulse to combine.

Taste and adjust salt, adding a pinch or up to another 1/4 teaspoon if needed. Process briefly to incorporate any additions.

Using a spatula, transfer the peanut butter into a clean jar. Smooth the top and seal with a lid.

Store at room temperature for up to 2 weeks (oil separation may occur; stir before use). For longer storage, refrigerate for up to 2–3 months; refrigeration will thicken the butter slightly—stir to loosen before spreading.

Label the jar with the date. Consume within recommended time to ensure freshness.