Peanut Butter Recipe
Make Peanut Butter Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Peanut Butter
Method
Peanut Butter
Prepare equipment
Make sure your food processor or high-speed blender is clean and dry. Have a spatula and an airtight jar ready for storing the finished peanut butter.
Warm the peanuts (optional)
If using raw peanuts, roast them first on a baking sheet in a 350°F (175°C) oven for 8–12 minutes, tossing halfway, until fragrant and lightly browned. Allow to cool slightly (5–10 minutes). If using pre-roasted peanuts, you can skip this step or warm them briefly in a pan to release oils.
Initial processing
Add the 2 cups of roasted peanuts to the food processor. Pulse 10–15 times to break the nuts into coarse crumbs. Scrape down the sides with a spatula as needed to ensure even processing.
Form paste
Run the processor continuously for 1–2 minutes until the peanuts become a thick paste. Stop and scrape down the sides. Continue processing in 30–45 second bursts for 2–4 more minutes. The mixture will go from gritty to clumpy to smooth as the natural oils release.
Adjust texture and flavor
With the motor running, drizzle in 1 tablespoon of neutral oil to help smooth the butter. Add 1 teaspoon of fine sea salt and 1 tablespoon of sugar or honey if using. Process another 30–60 seconds until fully incorporated and smooth. Taste and adjust salt or sweetness to preference.
Make it crunchy (optional)
If you want crunchy peanut butter, stir in 1/2 cup of crushed peanuts by hand with a spatula after processing until evenly distributed.
Finish and store
Transfer the peanut butter to an airtight jar. Smooth the top, press a piece of parchment directly onto the surface to minimize air exposure if desired, and seal. Store at room temperature for up to 2 weeks or refrigerate for up to 3 months. Stir before using if oil separates slightly.