Peanut Butter Recipe

Warm the peanuts (optional)

Preheat oven to 300°F (150°C). Spread 3 cups of dry roasted peanuts in a single layer on a baking sheet and warm for 6–8 minutes to enhance aroma and release oils. Let cool slightly for 5 minutes. (Skip if your peanuts are already warm or you prefer no additional toasting.)

Have a high-power food processor or a sturdy blender ready with the blade attachment. Measure out oil, salt, and optional sweeteners and place them nearby.

Initial grinding (crumb stage)

Place the warmed peanuts into the food processor. Pulse 10–15 times (1–2 seconds per pulse) until peanuts are reduced to coarse crumbs. Scrape down the bowl sides to keep processing even.

Forming a paste

Run the processor continuously for 1–2 minutes. The peanuts will first form a thicker mass and then begin to turn into a crumbly paste. Stop and scrape the sides as needed to prevent clumping.

Smoothing and oil addition

With the processor running, drizzle in 1–2 tablespoons of neutral oil through the feed tube (or add 1 tablespoon, process for 30 seconds, then add more if needed). Continue processing for 2–4 minutes until the mixture becomes smooth and glossy for creamy peanut butter. For a thick, less-smooth texture, process less; for super-smooth, process longer.

Seasoning and sweetening

Add 1 teaspoon of salt, 1 teaspoon vanilla extract, and 1 tablespoon honey or maple syrup (if using). Process 20–30 seconds to incorporate. Taste and adjust: add up to 1/4–1/2 teaspoon more salt, additional sweetener, or another teaspoon of oil if too thick.

Creating crunchy peanut butter (optional)

If making crunchy style, stir in 1/2 cup of coarsely chopped roasted peanuts by hand, or pulse the processor 2–3 times to combine while preserving chunks.

Transfer the peanut butter to a clean jar or airtight container. Use a spatula to scrape all contents from the processor bowl.

Let cool to room temperature if still warm, then seal and refrigerate. Homemade peanut butter will thicken slightly when chilled.

Storage: Refrigerate up to 4–6 weeks. Stir before use if oil separates (a small amount of separation is normal). For longer storage, freeze up to 3 months in an airtight container.