Homemade Peanut Butter

by on January 4, 2017 » Add the first comment.
Print Friendly, PDF & Email


  • 2 C shelled and skinned roasted Spanish peanuts (see note below)
  • 1 tsp kosher salt
  • 2 tsp honey
  • 2 TBL peanut oil

Step by Step

  1. You can save money by buying peanuts that still have the skin on.  It is easy to remove though.  Rub the peanuts together in your hands held over a large bowl.  OUTSIDE, pour the peanuts and skin in front of a fan, which will blow the skins into the grass.  Once you have skinned peanuts… continue.
  2. Place the peanuts, salt and honey into a food processor.
  3. Process for 30 seconds. If you want chunky peanut butter, remove 1/4 C of peanuts and set aside.
  4. Scrape down the sides of the bowl, put the lid back on and process while slowly drizzling in peanut oil – about 2 minutes.  Add back in the 1/4 C peanuts (for chunky peanut butter.
  5. Continue to process until the mixture is the desired consistency.  Test and scrape down every 30 seconds.
  6. Peanut butter will keep in an airtight container in the refrigerator for up to 2 months.

Peanuts taste better when roasted.  You can roast your own, if you have the inclination.  I am not going to cover that here, but you can watch this video if you want to tackle roasting your own peanuts.

Find more like this: Condiments and Sauces

Leave a Reply

Your email address will not be published.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

Time limit is exhausted. Please reload CAPTCHA.