How To Make Homemade Peanut Butter

WHAT IF I TOLD YOU HOMEMADE PEANUT BUTTER ONLY NEEDED ONE INGREDIENT? DON’T BELIEVE ME? KEEP READING!

DISCLOSURE: THIS POST CONTAINER AFFILIATE LINKS WHICH HELPS US EARN A COMMISSION TO KEEP OUR SITE RUNNING. 

When we started this healthy journey, we vowed to continuously try to make new recipes from scratch.  Working on eliminating as much processed food as we possibly could. Even if that meant it’s just one new thing a month. We’ve done pretty good at slowly eliminating things, but know we have a lot more work to do.  One thing we’ve been trying to do is work to make the things we eat processed most often from scratch.  One of those things was peanut butter.

Peanut Butter + Andrew was a very big deal. It had to a specific brand, a specific flavor (honey added) and nothing else would suffice.  I finally got him to switch from the regular to “natural” version when I showed him the sodium difference (at the time he was on medication for high blood pressure). The natural version had about 6 less ingredients. Some of the other natural brands we looked at literally just had peanuts.

We can make this. 

I told Andrew that we should try. We looked at various places and some added salt, some honey, some molasses, some oil, etc.  We we first started making it we added peanut oil to the nuts and then blended. One day I said there has to be another way. There’s jars on the shelves with just peanuts so that’s what I’m going to do.  I threw peanuts into our high-powered food processor and let it go to work.

How To Make Homemade Peanut Butter

Start with a pound of peanuts. Throw in a food processor. Blend. Leave it alone until you have the desired consistency. Crunchy peanut butter will take about 3 minutes, where creamy peanut butter will take about 7 minutes. Before it gets to that point it will roll around in the food processor like a ball and you will wonder if you messed everything up, but just keep going.

For crunchy, you can throw some extra chopped nuts into the container before storing if desired.

Otherwise, let it keep spinning until you have creamy peanut butter. Also, you can add honey if desired.  

Tip: This doesn’t have salt and no sugar added unless you add honey.  This will take an adjustment to get used to without buying store bought. What we did was mix a 2:1 (store bought vs homemade), then 1:1, then just straight homemade as we adjusted to the difference.  We’ve now been making it homemade for about a year and it’s the only thing we need.

0 from 0 votes

Print

How To Make Homemade Peanut Butter

Prep Time

7 mins

Total Time

7 mins

 

WHAT IF I TOLD YOU HOMEMADE PEANUT BUTTER ONLY NEEDED ONE INGREDIENT? DON'T BELIEVE ME? TRY FOR YOURSELF

Course: Condiments

Cuisine: American

Servings: 12

Calories: 221 kcal

Author: Larisha Campbell

Ingredients

• 1 lb unsalted dry roasted peanuts
• Honey to Taste, Optional

Instructions

1. To a high-powered food processor, add the peanuts.
2. Blend until desired consistency is reached.
3. It will take approximately 3 minutes for crunchy peanut butter and 7 minutes for creamy peanut butter.

4. Add honey if desired.

5. Store in an air-tight container for up to 3 months.

Nutrition Facts

How To Make Homemade Peanut Butter

Amount Per Serving (2 tbsp)

Calories 221 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 2g13%

Sodium 2mg0%

Potassium 248mg7%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 1g1%

Protein 8g16%

Calcium 20mg2%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

These products may help you making this product:

Related posts:

Carrot Cake with Maple Cashew Frosting How to Make Homemade Butter Easy Roasted Salsa Recipe How to Make Homemade Taco Seasoning