Peanut butter is a huge staple in our house, and we use it almost everyday. As you know, I love making homemade things so this is one I had to share!
I have only made peanut butter once in my life and it was unintentional. I was actually trying to make peanut flour for some recipes but I processed it too long. I can’t believe I haven’t made it more often. It is totally addicting and so easy!
Homemade Peanut Butter
Prep Time: 15 minutes
Total Time: 20 minutes
Yield: 2 cups peanut butter
Skip the long ingredient lists on store-bought peanut butters by making it yourself. It's easy, cheap, and delicious of course!
Ingredients
3 cup (24 ounces) shelled, unsalted peanuts, raw or roasted
1 1/2 teaspoons salt, or to taste
1 teaspoon oil: peanut, vegetable, etc. (optional)
1 1/2 tablespoons sweetener: maple syrup, sugar, or even agave (optional)
Instructions
If you are using pre-roasted peanuts preheat oven to 350 degrees and place peanuts on baking sheet and bake for about 10 minutes to loosen the oils in the peanuts. If roasting your own, then follow instructions for roasting (see notes) and add when cooled.
Now decide if you would like chunky or creamy peanut butter. If you would like crunchy peanut butter place about 3/4 cup of peanuts in food processor and pulse a few times until desired size. Remove and set aside to add later.
Pour all (or remaining) peanuts and salt into food processor or blender and blend until smooth, scraping down sides periodically to make sure everything is well blended.
Now decide if you woud like the consistency thinner and creamier and if you want it sweeter. If you want it sweeter add sweetener (liquid sweeteners will affect the texture and thickness more than dry sweeteners, so add according to taste and consistency preference.)
If making chunky add reserved peanuts and pulse a few times to combine.
Notes
Roasting is optional, but I think it gives more flavor depth to your peanut butter. You can buy peanuts roasted or roast them yourself. To roast, place peanuts on a baking sheet and preheat your oven to 350 degrees F (180 C). Roast for about 35 minutes until thay start to look slightly golden and shiny. Check halfway through cooking to make sure they are roasting evenly. Let cool before processing.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Maple Drizzled Pistachio & Avocado Bagel Toast
- Autumn Squash Soft Pretzels
- Beautiful Breakfast/Snack Bowl
- Outback Copycat Brown Bread
- Asian Kale Watermelon Salad + Sesame Peanut Dressing
Also, I've been starting to vlog in case you missed it.
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- Vlog #4 Grocery Shopping with Gringalicious at Trader Joe's
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- Vlog #3: Looking for a New Gym + Meet My Baby