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It’s out of this world awesome. And it’s truly that easy! Done within minutes. I made regular peanut butter for my husband and chocolate peanut butter for me!
Kristi
You guys. I DID THIS. I made my own peanut butter. At home. On my own, with, like, real peanuts.
And in five minutes and I’m NOT EVEN JOKING.
This is The Peanut Butter of peanut butters. It’s peanut butter like you’ve never seen before. Or have you? If you’ve made your own peanut butter, you’re already five hundred light years ahead of me in coolness. But if you haven’t made homemade peanut butter yet, we need to talk.
Ingredients You Need
All you need is three ingredients. THREE! And most of them you probably already have in your pantry.
- Peanuts: I prefer to use dry-roasted peanuts for this recipe. They’re simple but deliciously roasty for that intense peanut flavor! I haven’t tried this with other nuts before (like cashews, almonds, hazelnuts, etc.) but would love to hear if you try another one.
- Sweetener: You can use a liquid sweetener like honey or agave, or just regular sugar.
- Salt: This one is optional and totally up to you! If you like a saltier peanut butter (me), add some extra salt to the mix.
This is not an ingredient, but you will need a food processor for this! Highly recommend this over a blender to keep the mixture moving and the peanut butter well-combined.
How To Make Homemade Peanut Butter
You might only need three ingredients but you only need TWO STEPS! Here’s how to make this magic happen.
1
Blend the Peanuts in a Food Processor.
Pour your peanuts into a food processor and whip them around in the food processor for 4-5 minutes – they’ll go from chopped, the crumbled, to paste, to smooth.
2
Add In Your Extras.
If you’d like, add in your sweetener and salt and blend it a little more to combine. Store in a jar and keep it in the fridge!
This homemade peanut butter thing is massively better than anything I could have expected. I’ve heard of it for years and always thought it was secretly hard or something. And/or I’m just lazy.
But oh my gosh, IT’S SO EASY, you guys. It’s probably the easiest, fastest thing you could ever make. One ingredient, one machine, five minutes.
How To Store and Use Homemade Peanut Butter
I love love love the texture because it can be thick (just pop that bad boy in the fridge for a while) or it can be drizzle-able and soft and runny, which is how I like it.
I always store homemade peanut butter in the fridge, which will keep for up to three months. If I want it to be more runny / drizzle-able, I just let it sit out for a bit before I’m ready to use it!
And this is how I use it! There are lots of options right here on Pinch of Yum, but let’s get back to basics. Shall we?
- Spread it on toast for breakfast or a snack.
- Drizzle it on your favorite fruit (like bananas).
- Stir it into your morning oatmeal for a protein boost.
- Add a dollop to your smoothies.
There is just nothing better than a melty spoonful of peanut butter to bring in the morning // to satisfy my pre-lunch hungers // to treat myself to before bed. Soooo maybe it’s habit forming? I mean, like, hard to say.
Variations To Try
I love a standard PB, but you can mix in some add-ins to make it even more fun and delicious!
Peanut Butter Honey
If you love a peanut butter honey sandwich, then be sure to use honey for the sweetener, and maybe even use a few tablespoons more to really let the honey flavor shine through!
Cinnamon Peanut Butter
Add in a teaspoon of cinnamon to your peanut butter. Love this one toast or in oatmeal!
Mixed Nut / Seed Butter
Try adding in other nuts such as cashews or macadamia nuts, or even seeds like chia or flax for an extra protein and fiber boost!
Peanut Butter Recipes To Fall In Love With
Peanut butter isn’t just for dessert! Here are some of our favorite recipes that use peanut butter.
- Peanut Butter Chocolate Chip Cookie Cheesecake Bars (the actual dreamiest dessert)
- The Very Best Peanut Sauce (truly, the best)
- Spicy Peanut Soba Noodle Salad (noodle twirls forever)
- Quinoa Crunch Salad with Peanut Dressing (a lunch powerhouse)
5 Minute Homemade Peanut Butter
- Total Time: 5 minutes
- Yield: 1 1/2 cups peanut butter 1x
Description
Homemade Peanut Butter! Just peanuts, a bit of honey, a food processor, and five minutes. So creamy and delicious!
Ingredients
- 2 cups dry roasted peanuts
- 1–2 tablespoons honey or sugar
- additional salt to taste
Instructions
- Blend Peanuts: Place peanuts in a food processor. Turn the food processor on and let it run for 4-5 minutes. During this time, you’ll see the peanuts go in stages from crumbs to a dry ball to a smooth and creamy “liquid” peanut butter. Stir in the honey and any additional salt, if you want.
- Storage: Store in the fridge or at room temperature if you think you’ll go through it fast enough.
Equipment
Buy Now → 
Buy Now → - Prep Time: 2 mins
- Cook Time: 3 mins
- Category: Side Dish
- Method: Pulse
- Cuisine: American
Keywords: peanut butter recipe, homemade peanut butter, peanut butter
Homemade Peanut Butter: Frequently Asked Questions
Each food processor’s strength is just a little bit different and it sounds like it just needs a few extra minutes in the food processor. It’ll get there!
Fridge works best here to keep it for months! If you want it to be runny, just take it out of the fridge a little before you’re ready to use it.
The honey helps balance out the saltiness of the peanuts, but if you want to keep things sugar-free, just keep the honey out.
We haven’t tried, but would say yes. It’s possible you would need to add oil depending on the nut. We’d recommend looking up specific recipes for your preferred nut to be sure!
Will this be good at room temperature for 2 days
Yes!
Just made this, so yummy! I have some questions about storing. Does it stay on the counter or the fridge? How long will it last?
Can raw Spanish 🥜 be used instead of dry roasted?
We haven’t tested with Spanish peanuts but it should work just fine!
I like all the recipes
Hi, my first time here, via Pinch of Yum blog, and aside from the actual recipe at hand, I love your “voice”! You’ve given me courage to write in my own voice in my various endeavors where writing is required. Thank you! I love it! (and yes, I will make homemade peanut butter, toot sweet!).
Holy moly, this homemade peanut butter recipe is a revelation! I’m totally ditching store-bought PB for this creamy, customizable goodness. It’s so simple, even my goldfish could probably make it (okay, maybe not). Thanks, Pinch of Yum, for this delicious upgrade to my pantry staples!
Question? How do you keep the PB from hardening up?
I use dry roasted peanuts & a little honey. Very creamy for about 3 days, but by 4th day it’s hard and not spreadable. I store in a mason jar at room temp 67*
Should I not include the honey until I’m ready to use it?
I live in a dry climate @ altitude. Does that have something to do with the hardening?
All advice welcome. Thanks.
what type of peanuts do i need to use? the peanuts in the shell or the peanuts with the red skin?
Just regular peanuts – not in the shell!
I have just made my first 2batches in of peanut butterbut with a slight difference in each single case, at this point you might thinking what is this 71year old going to tell that’s any different from any single one you who have already made comments on just how good your own peanut is ok so far do you what to know more then read on.
Peanuts are easy to come by no need to explain.
Some of you have used (HONEY????) in your peanut butter ahhhh but which HONEY did you use that cheap sickly sweet honey you buy almost any supermarket, that stuff is disgusting to say the least as dispite what it might say on the label it is pasteurized and almost certainly contains refined sugar.
What I used in 1st part of my 2part peanut butter is Manuka lab, New Zealand honey 525mgo and 15+npa on Ebay these numbers mean a great deal when buying honey more than you will ever realise, this type of honey doesn’t come cheap but the benefits out weigh’s the cost in every single you can imagine, I would recommend that you read up on this type honey to find out what the the number’s above mean to as it comes in different strengths, the higher these number the more benefits you get from the honey as this honey is NEVER EVER PASTEURIZED which a very good thing.
The other honey I used in my 2nd past actually comes from the Australian desert, the brand name is honey for life from Amazon, this is where it gets interesting as the strength of is very high indeed,the one has 800+mgo and 15+ta (and called desert mallee)dont worry about the last letters, as the ta means is equally the same as npa of the other honey mentioned above.
I have also read that you your honey AFTER blending your peanut here again I defer from as put my choice of honey in with the peanuts before blending and a good dollop of it ie 6 good sized table spoons full plus a bit extra as both have a different kind sweetness of there of these honey are but remember the higher those the less sweetness becomes a factor you should bear in the mind but please don’t add refined sugar at all and allow this these honey give the health benefits you deserve.
Yet again some of said you used sesame oil in your peanut butter, 99,9% of sesame oil sold is made from GM seeds to get the most oil from them yet again not a very healthy choice at all.
I use Greek gold label organic cold pressed olive oil, just remember a small amount of this oil does go a long way and by far a more healthy choice of oil to use than sesame oil.
Do you think I can use fried peanuts for this? I have some at home and I have no idea what to do with them. How do you roast yours? Dryly on pan or in oven?
Thanks for ur answer!
The peanut butter looks divine! I want to make it right now! 😀
Making any nut butter at home has got to be better – unless you live in a very rural area as I do. The only unsalted peanuts I can get locally are still in their shells. It takes a LOT longer than 5 minutes to shell them, get rid of the shells and skins that fall into the dish then start the process of making the butter. I prefer to shop local but even, Online is not reliable here. Does anyone know of a quicker method to shell the nuts?
TIA, Jannie
Skins of ot off? Not a single peanut butter recipe on the internet tells us if we need to de-skin.
Will definitely give this a try this weekend….loved the recipe and the hilarious comments in between !!
Store salted shelled peanuts with peeled garlic and then roast them. Serve with hot tea. Extremely popular at our hotel THE WHITE HOUSE at mussoorie. Of course the cold weather helps
thank you for the recipe
Hi Lindsay! Last night I tried this recipe. It comes out really well. So, I express my gratitude to you!
Thanks,
Sivaram
Outstanding post, you have pointed out some excellent points, I as well believe this is a
very superb website.
I must be doing something wrong. I processed 2 cups of peanuts, 2 tblsp raw honey and a pinch of salt for 10 minutes. Peanut butter is smooth but solid not really the right consistency to spread! It tastes really nice but unspreadable! Help 😳
Many thanks
Nice recipe. Just one specification: peanute butter is actually Canadian cuisine.
”In 1884 Marcellus Gilmore Edson of Canada patented peanut paste”.
Thank you for bringing this correction
I’ve only got a low powered hand blender.
After reading the permissible gross things allowed in peanut butter by the FDA, wondered if I could make some wholesome butter. Thank you for this easy recipe, I will make it in addition to pistachios and cashews. Now, will no longer be creeped out when a recipe or smoothie calls for peanut butter. Thank you!
Cynthia
This is a great peanut butter recipe! I made it today and it was so easy and delicious!
Hey Lindsay!
I’ve gotta say that it was super easy to make. My kids loved it. I thought it might not be as good as the ready made one. But it turned out even better than that..
Thanks to you:)
So glad it was a hit! Thanks for the review!