Go Back Email Link
–+ servings
Creamy peanut butter in a glass jar with chopped peanuts on top.
Print Pin
No ratings yet

Homemade Peanut Butter (2 Ingredients)

Homemade peanut butter made with one ingredient: roasted peanuts. No added oil, no stabilizers. The natural oils release during blending and transform into something considerably better than anything from a jar. Salt and honey or maple syrup are optional. Makes about 2 cups and stores in the fridge for up to 3 weeks.
Course Side Dish, Snack
Cuisine American
Keyword homemade peanut butter, how to make peanut butter, make your own peanut butter, natural peanut butter recipe, peanut butter recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups (total)
Calories 1341kcal
Author Chef Josh

Equipment

  • High-powered blender or food processor (Vitamix is ideal!)
  • Baking Sheet (if warming or roasting peanuts)
  • Clean glass jar for storage

Ingredients

  • 16 oz unsalted roasted peanuts or raw peanuts, see notes
  • ¼ teaspoon flaky or fine sea salt optional
  • 1 to 2 teaspoon maple syrup or honey optional

Instructions

  • Warm the Peanuts: If using roasted peanuts, spread on a baking sheet and warm in a 350°F oven for 3 to 5 minutes until heated through. If using raw peanuts, roast at 350°F for 8 to 10 minutes until lightly golden and fragrant. Warm peanuts blend faster and produce smoother peanut butter.
    Close-up of roasted peanuts spread on a baking sheet.
  • Blend: Transfer the warm peanuts to a high-powered blender. Blend on high. The peanuts will first become coarsely chopped, then resemble wet sand or gravel. At this stage the mixture may stop circulating.
  • Push Through the Stuck Phase: Stop the blender and use a wooden spoon or tamper to push the peanuts back toward the blades. Continue blending, repeating as needed. After a few minutes the mixture will suddenly release its oils and transform into smooth, creamy peanut butter.
    Creamy roasted peanuts blending in a food processor.
  • Season: Add salt and maple syrup or honey if using. Blend briefly until fully incorporated. Taste and adjust.
  • Store: Transfer to a clean glass jar and let cool completely before sealing. Refrigerate for up to 3 weeks. Stir before using if the oil separates on top.
    Smooth peanut butter topped with chopped peanuts in a glass jar.

Video

Notes

  • Warm the peanuts before blending. This is the most important step. Warm peanuts release their oils faster and blend into smoother peanut butter with less effort.
  • The mixture will look stuck and grainy before it suddenly transforms. This is normal. Do not add oil. Keep blending.
  • For crunchy peanut butter, stir in a small handful of roughly chopped peanuts after blending.
  • Homemade peanut butter thickens as it cools. It will be more pourable fresh from the blender than after refrigeration.
  • Store in the fridge for up to 3 weeks. Stir if oil separates on top.

Nutrition

Serving: 1cup | Calories: 1341kcal | Carbohydrates: 51g | Protein: 55g | Fat: 113g | Saturated Fat: 18g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 59g | Sodium: 1221mg | Potassium: 1446mg | Fiber: 19g | Sugar: 13g | Calcium: 136mg | Iron: 4mg