No. 49: Homemade Peanut Butter

Earlier this week I saw this amazing and simple blender peanut butter recipe on The Kitchn and just had to try it.

Plus, I had peanuts left over from the homemade cracker jack and needed peanut butter for a chicken dish I wanted to cook, so this was an easy call.

Peanut butter in your blender


Makes about 1 1/2 cups

2 cups raw, shelled peanuts
1/2 teaspoon kosher salt, plus more to taste
1-2 tablespoons peanut oil or other oil (optional, for creamier peanut butter)
1-2 tablespoons honey or other sweetener (optional, for sweeter peanut butter)

Optional add-ins: 1-2 tablespoons cocoa powder, 1/2 teaspoon cinnamon or other spice, handful of chocolate chips, a few spoonfuls of nutella

To make

If using raw, unshelled peanuts, roast at 350 degrees until lightly golden and glossy with oil, about 10 minutes. You can skip this step if you prefer raw nut butter or if you're using pre-toasted nuts.

Transfer the peanuts to a food processor or blender. Pulse a few times just until chopped.

Note: For chunky peanut butter, remove 1/2 cup of chopped nuts and set aside.

Run the food processor or blender continuously for 1 minute. Stop and scrape down the sides and bottom of the bowl. At this point, the peanut butter will look gritty and dry, almost like couscous.

Coarse grind

Run the food processor or blender continuously for another minute, then stop and scrape down the sides. At this point, the butter will start clumping together. It's not quite peanut butter, but it's getting there!

Run the food processor or blender continuously for another minute, then stop and scrape down the sides. At this point, the butter will be glossy and soft, like very thick peanut butter.


(I added a bit of oil at this point too.)

Sprinkle the salt, oil, sweetener, and any other extras over the top of the peanut butter.

Process for 1-2 additional minutes until it becomes completely smooth. Taste and add more salt or other add-ins to taste. If you reserved some nuts for chunky peanut butter add them now and pulse a few times to incorporate.

Scrape the peanut butter into a storage container, cover, and refrigerate. The peanut butter can be used immediately and will keep for several weeks in the fridge.

Terrific Recipe Notes from The Kitchn
  • You can also use nuts that come pre-roasted from the store. I still like to give even pre-toasted nuts a quick trip through the oven to warm them up and help the oils loosen up.
  • You can absolutely substitute any nut you like in this recipe. The method is exactly the same for making almond butter, pistachio butter, or any other kind of nut butter
  • You can use this technique with any amount of nuts. I find that I typically end up with about a half-cup less peanut butter than the amount of nuts I originally started with (for instance, 2 cups of peanuts makes about 1 1/2 cups of peanut butter).

The results

This was so easy! I used pre-dried and toasted nuts so I had to add a bit of oil early in process, but the end result was wonderful.


Promise it tastes better than it looks.

This recipe definitely gives your blender (Ninja in our case) a serious workout. I can't wait to try this again with almonds or some of the recommended add-ins. Especially the cinnamon. Mmm.

Happy start to the weekend!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina