• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes » Baking » Bread

Homemade Peanut Butter

Published: Aug 25, 2014 · Modified: Jul 25, 2022 by Emma · This post may contain affiliate links · 2 Comments

  • Facebook
  • X
  • LinkedIn
  • Email

There is something incredibly satisfying about making something from scratch. Especially something like Peanut Butter which is a store cupboard staple.

I'm mesmerised by the idea that a hard nut can become this glossy spreadable butter, so I decided that I could have a play, and get all food science-y, and come up with the perfect homemade peanut butter spread!

If you're a peanut butter lover then I guarantee, once you make this peanut butter at home you won't want to buy store bought ever again! It's so easy to adjust the levels or honey or salt to make it more sweet or savoury as you desire. You can also add chocolate chips or chopped peanuts if you prefer crunchy peanut butter. the possibilities are endless!

Tips for making peanut butter

While developing the recipe I often found myself Googling tips for making peanut butter. As with almost all cooking there is science behind it and it's important to understand.

Most recipes I came across asked you to blindly accept the proposition that the dry roasted nuts you'd popped into your blended with minimal liquid, would become a thick glossy spread. After 5-10mins of blitzing in the food processor, this hadn't happened for me.

The key thing to remember is that not all food processors are the same. Many of the professional bloggers are using high powered Vitamixes and other fancy food processors. If, like me, you don't have one of these in your kitchen you will have to be patient!

With my Kenwood Multipro, it took a good ten minutes (maybe more) before it got any where close to being spreadable. But I promise you it is worth the wait.

There's something magical about that moment when the nuts begin releasing their own oils and the mix suddenly becomes smooth and more liquid.

Adding more oil will have very little impact until you are at the stage that you have a smooth paste/spread. Until this time, the oil will simply sit on top of the ground peanuts. Once the oil does break out of the nuts it will then be swimming in oil and be very unpleasant. Resist the temptation to add more oil!

I'm also reliably told that Spanish peanuts have a higher oil content. If using these drop the oil in the recipe down to just 2 tablespoons.

Variations

Why not add your own twist to this peanut butter recipe:

  • Chopped peanuts for a crunchy spread
  • Cocoa powder and a little extra olive oil for chocolate peanut butter
  • Chocolate chips for a crunchy spread with a difference
  • More or less oil for the desired consistency
  • A swirl of jam for the perfect peanut butter and jelly spread
  • Different nuts or a combination of nuts for a different, nutty flavour
Home made Peanut Butter

Homemade Peanut Butter

Emma
Homemade peanut butter is quick and easy to and there are none of the nasty preservatives found in some store bought jars!
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Total Time 30 minutes mins
Course Snack
Cuisine American
Servings 12 portions
Calories 248.77 kcal

Equipment

  • 1 x 500ml jar

Ingredients
 
 

  • 425 grams dry roasted peanuts shelled
  • 1 teaspoon salt
  • 2 tablespoon honey
  • 3 tablespoon nut oil

Instructions
 

  • Place the peanuts, salt and honey into your food processor.
  • Blitz the ingredients on a high speed until they begin forming crumbs.
  • You will need to periodically scrape the mix down from the sides of the bowl.
  • Keep processing the nuts as they change from being a breadcrumb texture, to a thick paste.
  • Begin slowly drizzling the oil into the mix until it becomes a glossy spread.
  • Transfer into a sterilised jar.

Nutrition

Calories: 248.77kcalCarbohydrates: 10.5gProtein: 8.4gFat: 21.09gSaturated Fat: 3.03gSodium: 434.41mgPotassium: 234.9mgFiber: 2.84gSugar: 4.35gVitamin C: 0.02mgCalcium: 19.46mgIron: 0.82mg
Keyword honey, peanuts, salt
Tried this recipe?Let us know how it was!

Once you've had a go at making peanut butter a few times you'll begin to see what all the fuss is about.

The jars last for a month in the fridge and are great as presents! I'm already trying to think how I can jazz up the jars for Peanut Butter with a Christmas Twist!

Recipes using peanut butter

Vegan Peanut Butter Brownies

Vegan Peanut Butter Brownies

Peanut Butter and Dates Overnight Oats

Peanut Butter and Dates Overnight Oats

Peanut butter and chocolate chip banana bread

Peanut Butter and Choc Chip Banana Bread

Peanut Soup recipe at Supper in the Suburbs

Spicy Peanut Soup

Have you ever tried making nut butter at home? How do you eat yours?

More Bread

  • Three Vegan Maritozzi on a plate dusted with icing sugar.
    Vegan Maritozzi
  • Vegan Tear and Share Garlic Bread on a wire rack and white and green napkins
    Vegan Tear and Share Garlic Bread
  • 5 vegan naan breads stacked on top of a wire rack
    Vegan Naan Breads
  • Vegan Pesto Focaccia
    Vegan Pesto Focaccia

Reader Interactions

Comments

  1. dimshum says

    August 26, 2014 at 8:35 am

    this looks so good- and probably much healthier than the jars that you get at supermarkets! Will try making this when I get a blender, thanks for the recipe! 🙂

    http://www.dimshum.wordpress.com

    Reply
    • efwalt says

      August 26, 2014 at 3:20 pm

      Hi dimshum! Thanks for your comment! Definitely give it a go and let me know how you get on 🙂

      Em

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required