Homemade Peanut Butter
In short: Smooth peanut butter made from oven-roasted peanuts and a little salt, blended in a food processor, with a fresh, deeply roasted flavor. It takes about 35 min in total and makes 12 servings.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 220 kcal
Peanut butter at home is just roasted peanuts, a little salt and patience at the food processor. The nuts crumble, gather into a ball, and then suddenly turn glossy and smooth as their oil is released. You control the saltiness, the sweetness and the texture, and the flavor of freshly roasted nuts is far stronger than in a jar. Stir it into oatmeal, spread it on toast, or use it in sauces and baking.
Instructions
- Heat the oven to 175°C (350°F). Spread raw peanuts on a baking sheet and roast for 15 to 18 minutes, shaking once, until fragrant and golden. If your peanuts are already roasted, warm them in the oven for 5 minutes.
- Tip the warm peanuts into a food processor. If some have papery skins, rub them off in a tea towel, though a few skins left on do no harm.
- Process for 1 minute until crumbly, scrape down the sides, then keep going. The nuts form a thick ball, then a paste, then a smooth, glossy butter after 4 to 6 minutes in total.
- Pause every 2 minutes to let the motor rest and to scrape down the bowl.
- Add the salt, and the maple syrup if you like. Process for another 30 seconds. If the peanut butter is stiff, add the oil a teaspoon at a time until it flows easily.
- For a crunchy version, set aside 50 g (1/3 cup) of the nuts, chop them roughly and stir them in at the end. Spoon into a clean jar and cool completely before closing.
Tips
- If the nuts look dry and stuck after 2 minutes, do not give up. Scrape down the bowl and keep going, because the oil is released as the nuts break down.
- For a cinnamon version, add 1 tablespoon of maple syrup and 1/4 teaspoon of cinnamon. For chocolate peanut butter, add 2 tablespoons of cocoa powder and 1 tablespoon of sugar.
Questions and answers
How long does homemade peanut butter last?
Without preservatives it keeps for about 1 month in the pantry and up to 3 months in the fridge. Oil may rise to the top, so stir it before using.
Why is my homemade peanut butter dry or grainy?
It most likely needs more processing time, or the nuts were cold. Keep blending, warm the nuts slightly, or add oil a teaspoon at a time until it turns smooth.
Can I make peanut butter in a blender?
A high-powered blender can do it if you stop and stir often, but a food processor is easier. A weak blender may overheat before the nuts turn smooth.
How long does it take to make Homemade Peanut Butter?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Homemade Peanut Butter?
About 220 kcal per serving, with 10 g of protein, 6 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 6 g |
| Fat | 19 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 100 mg |
Estimated values, calculated from the ingredients.
