Peanut Butter Recipe

Toast peanuts (if not already roasted)

Preheat oven to 350°F (175°C). Spread 3 cups of dry roasted peanuts in a single layer on a rimmed baking sheet. Toast for 5-8 minutes until fragrant and slightly darker, stirring once halfway. Let cool 5 minutes. (Skip if using already roasted peanuts.)

Initial processing

Place the cooled roasted peanuts in the bowl of a food processor fitted with the metal blade. Pulse 10–15 times to break the nuts down to coarse crumbs. Scrape down the sides with a spatula.

Make peanut butter

Run the food processor continuously for 1–2 minutes until the peanuts form a thick paste. Stop and scrape down the bowl. Continue processing in 30–45 second bursts: after about 3–5 minutes total processing the paste will turn from gritty to smooth and glossy as the oils release. Scrape as needed.

Adjust texture and flavor

With the machine running, add 2 tablespoons oil through the feed tube (or drizzle while pausing periodically) to reach a creamier, spreadable consistency. Add 1 teaspoon salt and 1 teaspoon sugar or 1 teaspoon honey/maple syrup if using; process 20–30 seconds to incorporate. For chocolate variation, add 1 teaspoon cocoa powder and process until combined. If peanut butter is still too thick, add up to 1 teaspoon additional oil and process until desired texture is reached.

Taste and adjust: sample and add more salt or sweetener to taste, processing briefly after each addition. Transfer peanut butter to a clean jar or airtight container. Store at room temperature for up to 2 weeks or refrigerate for up to 3 months. If refrigerated and the oil separates or firms, stir to recombine; bring to room temperature before use for easier spreading.