Homemade Peanut Butter

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Once you taste homemade peanut butter, store-bought just won’t cut it. Making it at home is easier than you think. And that got me wondering why I hadn’t tried it sooner and what it would be like to finally make my own batch.

So I decided to make my own peanut butter because I was just so tired of scanning the options at the grocery store. Most of them are full of sugar and preservatives, and if you want the high-quality ones, they’re usually expensive, and we’re all trying to save a little in this economy. Plus, making peanut butter at home is far more enjoyable and satisfying than letting my mind debate what to buy in the grocery aisles.

Why You’ll Love This Recipe

• Only two ingredients: peanuts and salt
• No added sugar or preservatives
• Quick and easy to make at home
• Rich, nutty flavor that beats store-bought

Ingredients for Homemade Peanut Butter

Peanuts – obviously, peanuts. I bought dried ones for this batch. I’ve seen people online using other nuts like cashews, almonds, or hazelnuts too, and they all work. Each gives a slightly different flavor, so feel free to try what you like.

Salt – just a pinch to bring out the nutty flavor. Totally optional if you want it super pure, but I like the little boost it gives.

See? That’s it. Two ingredients, and you’re already halfway to your own homemade peanut butter!

Sweetening Your Homemade Peanut Butter

If you prefer a slightly sweeter peanut butter, you can easily add a touch of natural sweetener. Some ideas:

1. Honey or maple syrup. Stir in 1–2 teaspoons per cup of peanut butter for a light sweetness.
2. Dates. Blend a couple of pitted dates with the peanuts for a naturally rich sweetness.
3. Agave or coconut sugar. Small amounts can be mixed in while blending.

Keep in mind, adding liquid sweeteners like honey, maple syrup, or agave can make the peanut butter slightly thicker or stickier. To fully incorporate them, blend a little longer after adding, scraping down the sides as needed. If you add too much too early, the mixture might seize or become a bit grainy, so start with a small amount and taste as you go.

How to Make Homemade Peanut Butter

Step 1. Start with roasted peanuts. Once your peanuts are roasted and cooled, pop them into your blender. At first, they’ll look like coarse crumbs, which is exactly what you want.

Step 2. Blend into a sticky paste. Turn your blender on in short bursts. It will still be crumbly at first, but as you keep pulsing and scraping the sides, it starts coming together into a sticky paste. This is the exciting “it’s actually happening” part.

Step 3. Blend until smooth. Keep blending until it reaches a silky, spreadable texture.

Step 4. Add salt to taste. Once it’s mostly smooth, sprinkle in a pinch of salt and pulse a few more times. Taste and adjust if needed. Then transfer into a jar.

The peanut butter is creamy but still has a few little chunks left, which I actually like. It gives it some texture.

Blending Without a Fancy Blender

This was my first time making peanut butter, and I did it using my basic, entry-level blender. It took some patience, but the result was so worth it.

Using my basic blender was quite the challenge because thick, sticky mixtures like peanut butter can really strain a small motor. I had to blend in short bursts and scrape down the sides frequently.

For anyone using the same type of blender, I highly recommend crushing the peanuts slightly before blending. Breaking them down into smaller pieces first makes the process much easier and saves your blender some stress. This little step helps the mixture go from coarse crumbs to creamy peanut butter smoothly, without overheating the motor.

Storing Homemade Peanut Butter

Because this peanut butter is completely homemade and free from preservatives, it needs a little more care than store-bought versions. Based on my own batch and after reading through how other home cooks store theirs, this is what works best.

Transfer the peanut butter into a clean, airtight jar as soon as it cools. Stored in the refrigerator, it will keep well for 2 to 3 weeks. Chilling helps slow down oil separation and keeps the flavor fresh for longer.

If you prefer a softer, more spreadable texture, you can keep it at room temperature for up to 1 week, as long as your kitchen isn’t too warm. Since I live in a hot climate, refrigeration felt like the safer and more practical choice.

You may notice natural oil separation over time, and this is completely normal. Simply give it a good stir before using. For best results, always use a clean spoon to avoid introducing moisture, which can shorten its shelf life.

How I Use This Homemade Peanut Butter

• Fruit snack. I dipped some grapes in it for a quick and satisfying snack.
• Simple sandwiches. Made a couple of sandwiches and mixed in a bit of honey for a lightly sweet touch.
• Simple dressing. I mixed peanut butter with a little honey, soy sauce, lemon juice, and black pepper to make an easy dressing. It added a nice balance of nutty, sweet, and savory flavors.
• Straight from the jar. Since it’s just peanuts and salt, I also enjoyed it straight with a spoon. Sometimes the simplest way is the best.

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If you’re ready to make some peanut butter, here is a printable recipe with all the ingredients and steps so you can cook without switching screens.

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If you like making something in the kitchen from scratch, you can also try Homemade Yogurt, which was another first-time kitchen experience for me. You can check out that post for more. And for updates and things I’m trying in the kitchen, follow me on Instagram @barelysalted. I would love to connect with you! :))

Have you tried other variations of peanut butter? I’d love to hear your ideas, so feel free to leave a comment and share your experiments.

Love,
Jezelle