Have you ever thought about making homemade peanut butter? I was standing in the natural foods aisle at my local grocery store the other day, bribing my children to behave themselves with some dried apricots. My older son looked at the peanut butter machine and asked what it was.
I never really looked carefully at the machine before but after explaining how it worked and how it made peanut butter to my boys, I thought, why do people buy this stuff? I can totally make this at home with a food processor. So we headed over to the peanut aisle and came home and made our own.
It took 5 minutes and only had one ingredient. No salt, no preservatives, no junky oils. Just peanuts. Since that day we’ve played around with some yummy add-ins to make special flavors. The chocolate is pretty dangerous. The cinnamon raisin and honey flavors are two of my favorites.
Here’s a quick step-by-step guide to making your own peanut butter:
- 2 Cups of Shelled, Unsalted Roasted Peanuts
- Add peanuts to your food processor or blender with the metal blade attached.
- Pulse the peanuts until the nuts are chopped.
- Now, process the chopped nuts for about 3 minutes. I like to stop each minute to scrape the sides down.
- If your peanut butter is too dry or not smooth enough, you can blend for another 2-3 minutes and/or add 1 to 2 tablespoons of oil to help the consistency. Peanut oil or other neutral flavored oil like sunflower or canola oil is best.
- Store the peanut butter in the refrigerator for 3-4 weeks.
Now on to our five favorite variations. I’ll be honest though, I’ve only made the chocolate peanut butter once. It’s just too dangerous to keep in the house!
Creamy Roasted Peanut Butter
Follow the steps above for Creamy Peanut butter. You can also up the flavor by using raw peanuts and roasting them yourself. To roast:
- Heat the oven to 350 degrees
- Add peanuts to a rimmed baking sheet or jelly roll pan
- Roast for 6-10 minutes stirring or shaking pan mid-way through.
- You can also roast the already roasted peanuts for a couple minutes to heat them and help loosen the oils
Crunchy Peanut Butter
If your family loves crunchy peanut butter, remove half a cup of the chopped peanuts from step 2 above. Then stir them back in at the end.
This is one of my favorites and is so easy!
- Add 1 1/2 tsp of ground cinnamon right after step 2. You don’t want to add it in when the nuts are too blended so add them in right after the rough chop.
- Finsh the steps to the very end and fold in 1/3 cup of raisins.
Honey Roasted Peanut Butter
There are two ways to make honey roasted peanut butter. The easy way? Follow all the steps above using store bought honey roasted peanuts. The not-as-easy way? Roast your own.
- Heat the oven to 350 degrees
- Line a rimmed baking sheet or jelly roll pan with parchment paper.
- Add 1/4 cup of honey to a microwave safe bowl.
- Microwave on high for 20 seconds.
- Add 2 cups off peanuts and stir to evenly coat the nuts.
- Spread nuts evenly on parchment-lined sheet. Do not overlap.
- Bake for 20-25 minutes stirring every 5 minutes. Careful not to overlap the nuts.
- Once finished, let the nuts cool. Then follow all the basic steps above.
Chocolate Peanut Butter
If you are up for a decadent treat or want a peanut version of Nutella, it’s easy to make chocolate peanut butter.
- 1/2 Cup Unsweetened Cocoa Powder (the darker the better!)
- 1 1/4 Cup Powdered Sugar
- 1/4 Salt
- Add these ingredients after step number 4 above. You may also need to increase the oil in step 5 to 2-3 tablespoons.