This homemade peanut butter recipe creates the most creamy, fluffy, perfectly spreadable peanut butter you have ever tasted. It is light and smooth, almost like whipped butter, with a rich roasted peanut flavor that pairs perfectly with this low-sugar strawberry jam recipe on a slice of freshly baked whole wheat sandwich bread.
There is no separation, no gritty texture, and absolutely no strange ingredients. Just pure peanuts turned into silky goodness in minutes.
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Quick Look at This Recipe
- ✅ Recipe Name: Homemade Peanut Butter Recipe
- 🕒 Ready In: 5 minutes
- 👪 Yield: About 1 cup
- 🍽 Calories: 200 Per Serving
- 🍞 Method: Food processor or high-powered blender
- 🥄 Tools: Food processor, spatula, Mason jar
- ⭐ Why You’ll Love It: Creamy, natural, and made with one ingredient
- 👩🍳 Tip: Let the machine run longer than you think to reach a silky texture
What Makes This Recipe Unique
You are going to love this recipe because it proves cooking from scratch does not have to be complicated or expensive. This homemade peanut butter recipe gives you complete control over what goes into the jar and what stays out.
- Quick – Ready in less than five minutes.
- Simple – Only one ingredient required, and easy enough for the kids to help.
- Wholesome – No added oils, sugar, or preservatives.
- Budget Friendly Quality – Creamier than most store brands at a lower cost.
Key Ingredients and Flavor Options:
Roasted peanuts are all you need. Salted or unsalted both work, but unsalted lets you control the flavor. Shelled peanuts make the process even faster. Try these flavor variations to mix it up.
- Sweet Version – Drizzle in a spoonful of raw honey.
- Cinnamon Kick – Add a light sprinkle of cinnamon while blending.
- Chocolate Treat – Mix in cocoa powder and honey to taste.
- Chunky Style – Hold back a handful of peanuts and pulse them in at the end.
- Nut Alternatives – Try cashews or almonds if peanuts are not your favorite.
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Homemade Peanut Butter Recipe Instructions:
Step 1: Place two cups of shelled peanuts into a food processor or high-powered blender.
Step 2: Turn the machine on and let it run until the peanuts look like dry flour. This is normal.
Step 3: Continue blending and watch as the crumbs begin to clump and turn creamy. Add in optional flavor variations.
Step 4: Scrape down the sides if needed and keep processing another minute or two until completely smooth. Transfer the peanut butter to a clean Mason jar and enjoy right away.
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Recipe Tips
- Be patient and let the food processor do the work. Stopping too soon will leave the texture crumbly.
- Warm peanuts blend faster than cold ones, so room temperature works best.
- If your machine struggles, add a teaspoon of peanut oil, but most processors do not need it.
- Taste before adding salt or sweetener; the natural flavor is often perfect on its own.
- For extra creaminess, run the machine an additional thirty seconds after it looks finished.
Ways to Use Homemade Peanut Butter
- Spread on whole wheat sandwich bread with this low-sugar strawberry jam recipe or homemade grape jelly for a classic sandwich.
- Stir into oatmeal or this homemade yogurt recipe for added protein.
- Blend into smoothies for natural emulsification and thickness.
- Use in cookies, energy bites, or easy homemade granola bars.
- Drizzle over apple slices or celery sticks.
- Mix with honey and cocoa for a healthy dessert spread.
Storage Instructions
Store your homemade peanut butter recipe in a sealed jar at room temperature for up to two weeks or in the refrigerator for up to a month. Unlike many natural store brands, this version usually does not separate. If it does firm up in the fridge, simply stir or let it sit at room temperature for a few minutes before using.
FAQ’s
Yes, making your own peanut butter is absolutely worth it because you get fresher flavor, cleaner ingredients, and a creamier texture for a fraction of the store price.
The only ingredient that truly needs to be in peanut butter is peanuts, with a pinch of salt optional if you like a little extra flavor.
To make 100 percent peanut butter at home, simply blend roasted peanuts in a food processor until they turn from crumbs into smooth, creamy peanut butter.
The best oil for peanut butter is actually no oil at all because peanuts release their own natural oils as they blend into a perfectly creamy spread.
Did you make this homemade peanut butter recipe? If so, please leave a star rating ⭐ and your comments in the recipe card below. Then, snap a photo of your peanut butter and tag me on social media @melissaknorris so I can see!
Homemade Peanut Butter Recipe (Ready in 5 Minutes)
Equipment
- Food processor A food processor works best, but you can also use a high-powered blender.
- Spatula
- Glass Jar w/Lid I love ForJars! Use code "Modern10" to get 10% off your order.
Ingredients
- 2 Cups Peanuts Salted or unsalted and shelled.
Instructions
- Dump shelled peanuts in a food processor or a high-powered blender.
- Turn it on and let it go until the peanuts resemble flour, all dry and crumbly like. Add in any optional flavorings (see recipe notes for suggestions).
- Then let it go for just another minute or two and you will see the magic happen, it will begin to cream together.
- Keep going for just a few more seconds until it’s all creamed together.
- Transfer to a glass jar for storage.
Notes
- Sweet Version – Drizzle in a spoonful of raw honey.
- Cinnamon Kick – Add a light sprinkle of cinnamon while blending.
- Chocolate Treat – Mix in cocoa powder and honey to taste.
- Chunky Style – Hold back a handful of peanuts and pulse them in at the end.
- Nut Alternatives – Try cashews or almonds if peanuts are not your favorite.
- Be patient and let the food processor do the work. Stopping too soon will leave the texture crumbly.
- Warm peanuts blend faster than cold ones, so room temperature works best.
- If your machine struggles, add a teaspoon of peanut oil, but most processors do not need it.
- Taste before adding salt or sweetener; the natural flavor is often perfect on its own.
- For extra creaminess, run the machine an additional thirty seconds after it looks finished.
- Spread on whole wheat sandwich bread with this low-sugar strawberry jam recipe or homemade grape jelly for a classic sandwich.
- Stir into oatmeal or this homemade yogurt recipe for added protein.
- Blend into smoothies for natural emulsification and thickness.
- Use in cookies, energy bites, or easy homemade granola bars.
- Drizzle over apple slices or celery sticks.
- Mix with honey and cocoa for a healthy dessert spread.
I go through so much peanut butter that I buy it in bulk. I had no idea it was so easy to make, and I love that this recipe does not separate like the store brands! Not having to stir my peanut butter is well worth the time it takes to make it myself!
What kind of food processor do you use? I tried this recipe and the thickness of the peanut butter was too much for the food processor. It burnt my motor up. I have not had very good luck with food processors over the years. I had an older, low end, ninja.
It’s a Cusinart
Hi Melissa, I know I’m 7 years late to your recipes! Do you know what the shelf life is for your peanut butter? Thank you!
Great idea, thanks! I tried grinding Valencia peanuts (dry roasted) yesterday for the first time. PB came out ok, added a tad bit of sea salt and some honey; yet the PB was still missing something. I may have to add more honey or (heaven forbid) a tad bit of sugar in the next batch. Does anyone have any other ideas?
I don’t have a food processor (not much of a cook), but I do have one of the 70’s harvest gold Osterizer heavy duty blenders. Do you think that would work for this?
Rene,
As long as it’s pretty high powered I’d give it a try.
Great post!
[…] MelissaKnorris.com shows you how to make homemade peanut butter in 5 minutes. […]
Are you using certified organic nuts and are they raw or roasted? I heard Monsanto is spraying peanuts with glyphosate from the scientist Dr Stephanie Seneff.
Susan, I hadn’t heard that but I’m not surprised. I’ll have to look into a new source for my peanuts then.
I guess these were already roasted? Recipe did not say or I just missed that part.
Keep doing what you are doing, by making our lives more healthy.
Thank you.
Do you have a good recipe for canning salsa? I’ve tried 2 different ones & they are to vinegary.
Lanette,
I use the one in the Ball Complete Book of Canning, but if the vinegar taste is too strong, you can substitute concentrated bottled lemon or lime juice. They’re more acidic than vinegar, so it will keep the recipe safe.
Are you using salted peanuts?
Yes, this! Thanks for the addition ideas. I started making homemade peanut butter this summer, and it is sooooo much better than store bought. YUM! I always thought homemade was hard to do…definitely not! Trader Joes has, for me, the perfect size bag of already shelled peanuts – I usually use the roasted ones. Thank you!
This looks so delicious! We love peanutbutter! Do you have recommendations on where to purchase peanuts?
Bethany,
I got mine from Costco, it was a large bag for about $5
Best and cheapest is to buy them at http://www.nutsinbulk.com
I get them in 40lb boxes and seal a meal them and freeze them for use in peanut butter, cooking, and eating out of hand.
My hubby’s number one go-to snack is peanut butter. I am so excited to see this recipe. He is going to love this!!!!!
I love your recipe for homemade peanut butter!
We must have been sisters in a former life. I could do this. My husband loves peanut butter. I’m currently making apple butter, found some free wild apples that have not been sprayed. Love to make things from nature. You always find a way to be creative without sacrificing quality. Thanks.
Cherri
Apple butter is super yummy! And we can totally be pioneer sisters. 🙂
Are those raw or roasted peanuts you are using? Looks delicious.
These happen to be roasted and lightly salted.
Thanks I was wondering if the peanuts were raw or roasted too. Also, even though it 200% better homage, isn’t it a lot more expensive to buy roasted peanuts. I’m on a very limited food budget?
Thanks in advance!
Cathy from FL, USA
Hi Cathy,
Actually, we live far from peanut growing country here in the Pacific Northwest, so roasted is all we usually have here.
Hi, my name is Sarah and I’m addicted to peanut butter. 😉 (I’m sitting at the computer with a spoonful of peanut butter topped with dark chocolate chips… yum.) That homemade peanut butter looks amazing! I don’t have any peanuts on hand, but maybe I’ll have to get some… Thanks for the recipe/ idea! 🙂
Hi Sarah, sounds like we both know a good thing when we taste it! lol