This is an easy way to make creamy homemade peanut butter with no added sugars or processed ingredients!
Homemade peanut butter is so easy. It requires peanuts and a trusty food processor. And that’s all. Unless you want to get fancy. I usually sprinkle in a little sea salt for good measure, but that concludes the exceedingly long list of ingredients! It will sometimes thump around in your machine, but just keep letting it go, and it will eventually turn smooth.
This recipe (more like DIY) has been borrowed from my dear friend Katie (who just became a momma this week!). However, it has become quite the staple around our house over the past year and a half – there is never a time when we are without either fresh peanut butter or almond butter – so I’m taking the opportunity to share it with you, too. Real talk: there is not a local ingredient in here (at least for me, on a regular basis). But I do know there are Oklahoma peanut farmers out there! So in case you’re interested in keeping it local, you can still do it!
You can do many wonderful things with this drizzly peanut goodness, including put it on apples, chocolate, or English muffins. Those are my favorite uses. You can also use it to make your own hoisin sauce, which I mentioned over on the recipe for Chicken Lettuce Wraps. Plus…there may be another couple snack ideas coming to 918 Plate soon with it, so keep an eye out!
Hope you get a chance to #enJOY this peanut butter in millions of ways.
Let me know your favorite way in the comments!
xxHillary
Homemade Peanut Butter
Ingredients
- 4 cups of blanched roasted peanuts
- ½ t. Himalayan sea salt
Instructions
- Place peanuts into a food processor. Process on high until it reaches the desired consistency.
- Sprinkle in salt while processor is moving.
- Spoon into airtight containers or eat it ALL right away!
- #enJOY!
Yay for homemade nut butter!! It’s so much healthier and tastier than store bought. Yummmm
Looks delicious and shockingly simple! I kinda want to lick that jar. And now I’m full of questions…does this turn out like natural peanut butter you get at the store, where it separates? If so, any tips on preventing that? (I’m weird about separated peanut butter.) Have you used it in baking? I absolutely want to try it, maybe with a little honey and cinnamon!
Liz!
Great question. In my experience, it does not separate unless you let it sit for 2 or more weeks! Since it uses its own oil, i think it stays emulsified fairly well. It will probably depend on the oil content of your peanuts.
I haven’t used it in any real baking quite yet, although I’d be interested to know what baking recipes you have for peanut butter!