How to Make Peanut Butter

I just learned last week how to make peanut butter.

peanut_butter

Here is what I must now ask myself…

WHY HAVE I NEVER MADE PEANUT BUTTER BEFORE?

I make almost everything else from scratch. But somehow making peanut butter sounded hard to me. I guess I thought I’d have to crush each individual peanut for three hours with my fingernails until it turned soft and creamy. I’d just never looked into it before. Finally I watched a tutorial here.

Um, hello Laura! It takes about a minute and a half! And you don’t even break a sweat (or a fingernail). Now, I’m totally addicted to making peanut butter. It’s one of the coolest things I’ve ever made.

After I made it, we ate it on pancakes and it was one of the best meals I’ve ever eaten. I loved it!!! All of us loved it! (Except Malachi who doesn’t love peanut butter at all.)

Here’s how to make Peanut Butter:

peanutbutter1sm.JPG

Pour about 2 cups of dry roasted peanuts into your food processor and begin to chop.

peanutbutter2sm.JPG
After about thirty seconds the nuts will all be crumbled up like this.

peanutbutter3sm.JPG
Keep going with the food processor…

peanutbutter4sm.JPG
Here’s what it looks like after about one minute.

peanutbutter5sm.JPG
And after about a minute and a half, it starts to become butter-like and rolls itself into a ball. Continue processing until your peanut butter reaches desired consistency.

peanutbutter6sm.jpg
Tada…peanut butter!

How to Make Peanut Butter

Stir some honey into your peanut butter if you think your family would like it better that way. Even better, if you prefer a more spreadable peanut butter (like Jif or Skippy but without all the icky ingredients) – check out this recipe for Super Creamy Peanut Butter.

NOW, I’m going to experiment making other nut butters and sunbutter (which is butter made from sunflower seeds if you aren’t familiar with that one). *Update* You’ll find my Almond Butter tutorial here.

The math: The way I figured it, making my own peanut butter did save me money, but not oodles of it like I was hoping for. However, because of the fresh taste of this peanut butter…and the fact that making it was as easy as using my thumb to push a button – I’m hooked!

Grab the family and try this! Then pour yourself a glass of milk and enjoy your hard work. (I love hard work that isn’t hard…)

Comments

  1. says

    Huh… I always thought you had to add oil or something to make it creamy. I don’t have a food processor either, though.

    [Reply]

    blakesmimma Reply:

    You can use a blender.

    [Reply]

  2. Emily Kay says

    I love homemade peanut butter! I have even made chocolate peanut butter before-SO heavenly!!! I love cashew butter and hazelnut-chocolate butter, too! We have pecan trees and when the nuts are ready-we have more than we know what to do with. I made some peanut-pecan butter and it was really yummy and different. I keep it in the fridge and try to use it up within the week…it doesn’t stay fresh as long as the “shelf-stable” stuff you buy at the store.

    [Reply]

  3. Kathy says

    I remember we got a food processor when I was a kid, and peanut butter was one of the things we made. I was so impressed! We didn’t make it on a regular basis, but as an adult, we’ve had homemade peanut butter fairly often. I throw in other nuts that I have on hand, and frankly– the peanut taste is usually the most noticeable. But I figure the other nuts add other nutrients, and it’s just good!

    I have wondered: in Nourishing Traditions, I read about soaking nuts and dehydrating them… which I’ve tried and don’t really like all that well. Especially the peanuts. We made nut butter with the ‘crispy’ nuts and had to add oil to it and such… and it’s still sitting in the fridge because we don’t really like it. How much should we worry about eating roasted peanuts, instead of soaked and dried nuts as Sally Fallon advises? (Especially since regular peanut butter is so much better than the other version) I’d be interested in what you think!

    [Reply]

  4. says

    We made peanut butter in elementary school and I thought it was super cool. Why have I not thought to make it now??? We’ll have to give it a try.

    To answer another’s question, I think that as long as you keep it in the fridge it should keep for quite a while. I use all natural peanut butter right now that has nothing added so it should be about the same I would think.

    [Reply]

  5. Sheila N says

    That is so cool! My son is allergic to peanuts so I am very interrested in how well this would work with other nuts.

    [Reply]

  6. Tai says

    We have made peanut butter before too! Try almond butter…so good!! To the ladies who asked about oil before, it is totally optional. It does make it creamier, and would probably be needed if you used dry/roasted nuts that don’t have a lot of natural oils left. While you might get a better flavor from a roasted nut, keeping the oils would be ideal as far as nutrients go. If you do use oil, I recommend coconut or olive oil, and add it in a little at a time. You won’t need much, maybe a tablespoon overall.

    [Reply]

  7. Valerie Boivin says

    lol My first thought was you used your thumb to push the button??? I thought it would be much harder to make peanut butter. I’m going to have to try it now. I can use that in my hummus rather than the commercial stuff. Thanks for the info!

    [Reply]

  8. says

    Great pix with the post. I do this too but with raw almonds as I am not a fan of peanuts. We add in raw coconut butter, honey, cinnamon, or even fresh fruit (if it is to be eaten right away). If you have a Green Star Juicer, you can make nut butters with that too.

    Hey Kathy, I am not familiar with the book you reference in your comment, but as a raw food nut myself, a person gets the most nutrients from eating raw (vs. roasted) nuts. However, in order to make them optimally digestible, it is best to soak nuts/seeds overnight (to start the sprouting process and flip-flop the fat/protein ratio) and then dry them. You don’t want to dehydrate them to a crisp, do it at temps less than 105 degrees (to maintain the live enzymes).

    And you are right, soaked & dried nuts don’t produce the same texture or consistency as store-bought peanut butters. But the fun of doing it homemade is all the experimenting…

    Blessings.

    [Reply]

  9. says

    It has been so long since I have seen someone make peanut butter. We use to shop at an Amish store and they always had fresh homemade peanut butter to sample. Yummy!! I will have to try this soon.

    [Reply]

  10. says

    This is great! I am enjoying some homemade peanut butter on homemade wheat bread right now :)

    [Reply]

    Julie Reply:

    mmm…that sounds so good!

    [Reply]

  11. says

    Thanks so much for the recipe Laura!! I`m definatly buying peanuts this week to try this recipe!! I also plan on trying your recie for fudge as well.Maybe I`ll even have homemade peanut butter to use!Thanks again!!Blessings,Toni

    [Reply]

  12. pat says

    That’s why I bought my food processor but I never knew how to do it! Thanks for the recipe! I tried it and it worked out well. Thanks again!

    [Reply]

  13. says

    I also use my food processor to make butter… it’s just so dang hard to get all the buttermilk out of the butter and it just doens’t last as long. I’m looking forward to making peanutbutter though!

    [Reply]

  14. says

    Hum…never gave that one much thought before…so simple…kind of like butter. For the people without food processors…keep an eye out for them at yard sales…I just saw one the other day for $5. I wish I had of known somebody who needed one…that was a great deal!

    Thanks for the tutorial! Good stuff.

    [Reply]

  15. says

    Hey, just wanted to let you know I linked to this post in my weekly link roundup. It was in conjunction with Sarah @ Sarah’s Musings’s strawberry preserves sweetened with honey . . . mmmmmm!

    We got a few hours of sunshine today – so nice to see it! Wish the humidity would go down a bit, though.

    [Reply]

  16. Ayma says

    Why would you want to make butter with soaked and dehydrated nuts? Is it coz of the oil content in them? If the flavor’s lost then I’d stick to the ‘normal’ nut-butters! :-P

    [Reply]

  17. Michelle says

    Can you make peanut butter with a food mill? My husband and I have gone through (used and I guess abused) a couple of food processors and are now thinking of just going back to the original technology. Thank you for your replies.

    [Reply]

    Laura Reply:

    No, at least not in the grain mill I have (Nutrimill). It takes three or four minutes of constantly grinding the peanuts for them to turn into peanut butter.

    [Reply]

  18. Connie says

    Could you home can the peanut butter to make it stay fresh longer? I can almost everything.

    [Reply]

    Laura Reply:

    I’m not familiar with a method to can it. I’m not sure you’d really want to just because peanuts have a tendancy to go rancid when not refrigerated. I LOVE just making it fresh and having the FRESH peanut butter taste!

    [Reply]

  19. Carrie says

    I’m trying to decide if this is worth the money/time (I know it’s easy, but still SOME work, right??) How much peanut butter did you end up with for how much weight in peanuts? I’m thinking of buying the 5 lbs of raw valencia organic peanuts from Azure Standard… $9.90… think it’s worth it? I’ve heard (from my husband, who is all into real healthy foods now too!) that valencia is the best for peanut butter because of risk of mold (I think?) in other types of peanuts that grow in more moist climates. I’d hope it would still be cost effective to make our own with that purchase. Fresh peanut butter just sounds yummy, and we go through it so quickly! What do you think?

    [Reply]

    Laura Reply:

    Well, it costs about $3.50 for a jar of pb at Azure. With a $10.00 bag of peanuts you can make (I’m estimating here) about 5 batches (equalling about the same amount as the jar of premade pb), so it would cost $2 per batch. Now, I’m totally estimating and you may not get that great of the deal out of making your own, BUT seriously the freshness is WORTH it even if it doesn’t save as much money. I’m telling you…it tastes SO GOOD!

    [Reply]

    Kathy Reply:

    Are you estimating the cost of a jar or Jif or “natural” P.B. bought from a store? The natural stuff is expensive.

    [Reply]

    Laura Reply:

    I’m estimating the cost of the homemade compared to the cost of natural peanut butter.

    Merrilee Reply:

    Do you leave the red skins on the valencia peanuts?

    [Reply]

    Laura Reply:

    No, I think it would be best to take the skin off, otherwise the peanut butter will be a little crunchy…but not because of the peanuts!

    [Reply]

  20. Lynn says

    I saw a recipe for peanut butter at Sparkpeople, too. I haven’t made nut butter for years and didn’t do it much. I keep looking at those fancy peanut butters and groaning at the prices. Here’s to homemade next time!

    [Reply]

  21. hartlandmama says

    I made PB for the first time today, and it was yummy. I used unsalted dry roasted peanuts, added a drizzle of canola oil and a dash of vanilla. Yum! Thanks for the recipe Laura!

    [Reply]

  22. AJ says

    Thank you!!! Great Pics!!! I will make this soon.. i Usually have Peanut Butter on toast with a spread of coconut oil.. soooo I will add Coconut oil instead of peanut oil in with the peanuts..

    [Reply]

  23. Sue says

    I don’t have a food processor either but I DO have a blender and it works just fine. A little more scraping into the bottom possibly and had to pulse rather than zap but end result is the same – I put a few nuts in later than others and ended up with chunky! Fantastic. I found about three cups of viriginia unsalted peanuts made approx 6oz of pb – the nuts cost about 1.30 so not much saving but hey at least I know what is in this stuff. OK, may not keep as long, but I keep it in the fridge and only making a small amount so it will be used within two weeks. Plus, the taste is amazing!

    [Reply]

  24. Dana says

    Hi! First let me mention that I LOVE this website!

    My question is this: I grow my own peanuts, can anyone give me instructions on how to roast them? And if I do it this way, would I simply add salt to the food processor when making the peanut butter or do I salt the nuts while they’re still hot? (I’m guessing it probably wouldn’t matter.) I don’t have a dehydrator but my oven goes as low as 170 degrees F.

    [Reply]

    Lurdes Reply:

    Hi Dana,

    I grow peanuts and for generation we have made PB. My gradmother just soak the sheld peanuts in salted water for 2 or 3 hours, tip the salt water off then put it in the oven to roast at about 180c.When the pink skin comes off the peanuts easily it’s done. Take it out the oven and rub the skin off then just do what you want with it. You can eat it or make your PB

    [Reply]

  25. Elisa says

    How long does the peanut butter last? Does it need to be refrigerated? Thanks!

    [Reply]

    Laura Reply:

    I keep mine in the fridge to keep it tasting fresh. It should keep for about a month I think. We eat ours faster than that though, so I really am not for sure!

    [Reply]

  26. Jami says

    Does yours firm up in the fridge a bit to wear it isn’t easy to spread? I heated mine a little so that we could spread it. Am I missing something? It looked so yummy and creamy. Then got it out for pancakes and it wouldn’t spread……..:( What do I do?

    [Reply]

    Laura Reply:

    Yes, mine does get firm in the fridge, making it hard to spread. It’s super creamy when it’s fresh, but the oil in it solidifies in the fridge. It NEEDS to be kept in the fridge though so that it doesn’t get rancid. I usually get it out and let it sit while I’m making pancakes…that helps a little. And…it just kinda gets soft when I put a blop of it on a hot pancake, so if I wait a while and let it kinda “melt” a little bit, then it spreads more easily.

    [Reply]

  27. Jenny says

    I’m trying to find good peanuts to make peanut butter out of. While checking lables at the store, even the health food grocery store, many of the peanuts are roasted with salt, peanut oil or cottonseed oil, and some have sugars. I have not been able to find raw peanuts, anyone know of a good source to purchase raw nuts? I buy the “grind yourself” peanutbutter at the health food store, so I’m hoping to save some money by making my own.

    [Reply]

    Laura Reply:

    I KNOW…I was shocked that so many peanuts at the store were so naughty!! Frustrating!

    I buy my peanuts in bulk through my health food co-op. I’m researching other sources online to recommend.

    [Reply]

  28. Michelle says

    Hi, I have a question about making PB. Mine never got to the creamy stage. I processed for almost 5 minutes. I used 16oz of raw peanuts. Are roasted peanuts the key? Thanks for everything!!

    [Reply]

    Laura Reply:

    Maybe…I’ve only used roasted to make peanut butter, I’ve not tried raw.

    [Reply]

  29. Jacki says

    how many cups does this make?

    [Reply]

    Laura Reply:

    I’d say it makes about one cup of peanut butter.

    [Reply]

  30. Meg says

    One of my favorite uses for the blendtec!! I add a little oil to make it just a bit more spreadable and coconut oil tastes great for this by the way! I don’t refrigerate mine but that’s because I make small amounts and we plow through it pretty quick. Because it’s room temp it’s easy to spread and even my husband who hates natural peanut butter likes it!

    [Reply]

  31. Jennifer says

    This is fantastic!!! I love your blog and I just noticed you have four boys! …I am a mom to four boys – ages 6,5,3 & 1 years old!! NO wonder I’ve been able to relate to so many of your posts and blogs ;)

    [Reply]

  32. says

    I have a Ninja, and I have put some peanuts in, added a little vegetable oil and honey, and “Voila!” Peanut Butter! It was delicious!

    [Reply]

  33. naome coles says

    my niece loves peanut butter,but it’s a little bit expensive here. I have no food processor,but i’ll try my blender. Thank’s for the recipe.

    [Reply]

  34. Lily says

    Works great with a little bit of honey. We used honey roasted peanuts though, so it was a bit harder. But still great!! Thanks!!!

    [Reply]

  35. kevan says

    did mine with macadamia nuts added to the peanuts and a little bit of fresh coconut, with a drop of honey, very good got me hooked on making my own, one note though is that I seemed to get a better mix when I used my blender than when I used the food processor, thanks again, yumminess starts at home

    [Reply]

  36. Karen says

    Laura,

    What size food processor do you have? I tried this in my 5 cup food processor, and it seemed a little too much for it. I think next time I may try it one cup at a time.

    Also, I self roasted my peanuts. My peanut butter tasted a little ‘overdone’. Do you self roast peanuts and if so, how long do you roast them for?

    Thanks in advance!

    Karen

    [Reply]

    Laura Reply:

    I have a seven cup processor, maybe try one cup of peanuts at a time in yours to see if it makes a difference!

    [Reply]

    Laura Reply:

    Sorry, forgot to answer the other question: I usually buy roasted peanuts – I need to get in the habit of roasting my own, but that’s one thing I compromise on to save time.

    [Reply]

    glenda Reply:

    I use a fail-safe method for roasting my shelled peanuts i learned from my great-aunt years ago. Preheat your oven to 500 degrees. Layer your peanuts in a single layer on cookie sheet. Put the peanuts in the oven and turn off the oven. let them stay in the oven overnight, without opening the oven door. They come out roasted perfectly and you don’t have to worry about burnt peanuts.

    [Reply]

    Mark Cox Reply:

    Thank you so much for your “hard work” posting this recipe and taking time to answer questions. It is really a special treat for me. I love cooking from scratch, I always get good results, but I HAVE to follow a recipe or face food poisoning myself. LOL
    Really, THANK YOU!!
    Mark Cox

    [Reply]

  37. says

    Dear Laura
    am so happy that am making pea nut butter almost every weekend. Am also trying to teach the community at the village level as they have these nuts at their home. I was wondering if you can give me a hint of what can be used if I dont have a processor as we are in the rural areas with no power. Please advice.
    Thanks for helping us to earn an income because I believe that women should not just stay idle they should do something for a living.

    [Reply]

    Laura Reply:

    I wish I had a suggestion for you on this, but I’ve never done this without a food processor so I’m not sure! :)

    [Reply]

    Sarah Reply:

    I wonder if a mortar and pestle would work. It would certainly take a lot longer than electric appliances. I have never tried it, so no idea if it works, but that came to mind. I just ran out of peanut butter yesterday, and think I will give this a try! Thanks so much for the ‘kick in the pants’. This is great!

    [Reply]

    Suzanne Matthews Reply:

    Do these women make their own flour?
    If so then that method should work to make peanut butter.
    Be advised however, that the process releases the oil in the peanuts
    so some cleanup will be required before the next batch of flour.

    [Reply]

    Cindy McGee Reply:

    Florence,
    You can do this with a hand crank meat grinder, use the finest screen. Hoept

    [Reply]

    Susan Reply:

    You can purchase hand cranked/powered blenders through a good camping supply store which should work well for making nut butters when there is no power available.

    [Reply]

    Ricky Reply:

    Check the “Practical Action” website. There you will find many solutions for rural and developing communities, including peanut butter processing.

    [Reply]

  38. danial says

    do you need to refrigerate the peanut butter?

    [Reply]

    Laura Reply:

    Yes, I do keep mine in the fridge.

    [Reply]

    chaddy kathy Reply:

    U can leave it in the pantry or cabbinet..

    [Reply]

  39. jeanette says

    I want to make your peanut butter,, How much do,es 2 cups of nuts make and how long can it stay in the frid. thanks

    [Reply]

    Laura Reply:

    I’d say two cups of peanuts makes about one cup of peanut butter, but that’s just a guess. :) It stays good in the fridge for quite a while – probably a month or two.

    [Reply]

  40. Christy says

    Can you tell me how much peanut butter you get from 2 cups of peanuts? Trying to decide if it would save money with prices what they are in my area. I’m going through a LOT of peanut butter with this third pregnancy, for the protein. :)

    [Reply]

    LindseyforLaura@HHM Reply:

    It should make about a cup…maybe a little bit more.

    [Reply]

  41. says

    I hope Forence has found a way to make peanut butter, I just found this website and I immediately thought of the grinders people used to grind meat for sausage. I think that would work and it may be crunchy peanut butter, She can possibly find these grinders at garage sales, antique shops, they may be sold at Sears, I have no idea where I got mine, given to me probably. Now I’m off to try my first batch of peanut butter. I don’t know the proper name for this grinder.

    [Reply]

  42. loligoss says

    I add a tbs of oil (almond)after I process the nuts and mix for 30 seconds makes it creamy

    If you like chunky then leave out a 1/3 of the peanuts, process everything else add the 1/3 of peanuts and process for a few seconds. Love the peanut butter this way and I use it to make gluten free cookies too.

    [Reply]

  43. emjay says

    Natural peanut butter is a staple in our house and over the last several months the price has risen to almost twice what it was before. Interestingly, the price of a jar of peanuts remains the same – about 20% less. I bought a jar of peanuts today so I could try making peanut butter at home. Thanks for all the tips I found here!

    [Reply]

  44. Susan Alexander says

    Ok, I think I’m finally ready to try making my own peanut butter…. Two questions:

    Where do you buy your peanuts?

    Since we are used to store-bought (not natural), we’ll want some sugar, at least at first – do you think I could use maple syrup instead of honey, since I’m allergic to honey? I do find it generally subs well…

    [Reply]

    Laura Reply:

    I buy my peanuts in bulk from Azure Standard, my health food co-op. I’d think adding maple syrup should be great in this!

    [Reply]

    Amanda Reply:

    I add honey to ours and we love it!

    [Reply]

    Amanda Reply:

    oops sorry didn’t finish my comment…(sorry, that would sound rotten!, I clicked a wrong button!) I am curious to know how the maple syrup turned out. Has anyone tried it? I have found that my family eats it best with the honey…without it I get “it tastes too…nutty”. Funny kids!

    Tucson Cook Reply:

    Do you buy the salted or unsalted peanuts at Azure Standard to make your peanut butter?

    [Reply]

    Laura Reply:

    Unsalted works best. :)

  45. says

    I buy my peanuts in bulk, at Winco Grocery Store, some Natural Food places have bulk peanuts. I am able to get the roasted peanuts. I do not need to add oil, when I am finished making peanut butter it is rather thin. I put it in the refrigerator to thicken. No sugar, no salt, just peanuts. Great. Thanks for sharing

    [Reply]

  46. Bronte says

    I would say, and hopefully a lot of you that make things fresh, natural, from scratch, or organic, would agree. I find that when I make things at home instead of buying them in the store my family stays healthier. We get sick less often, which for me is substantial argument for cost efficiency.

    [Reply]

  47. says

    I don’t like peanuts.We pick walnuts and they make great walnut butter so do pecans, we picked them when we lived in Tx.

    [Reply]

    Donna Parris Reply:

    Could I have your recipes for your walnut and pecan butters? Thank you.

    [Reply]

    Rocky Reply:

    I just put nuts in my ninja pulse till creamy may need a little oil & sugar to taste.

    [Reply]

    Susan Reply:

    I get have access to tons of fallen black walnuts, but don’t know how/when to get the ‘rind” off and the best way to open them..
    any help you can give is appreciated!!!

    [Reply]

  48. says

    We’ve made our own peanut butter before using this method. SO much better tasting! I have a bunch of sunflower seeds right now, so maybe I’ll try the sunbutter…never had that before. Will I need to add any oil or anything? We have made the almond butter before too, which is also very good, especially for cookies. Thanks for all your great tips!

    [Reply]

  49. Melissa says

    How can you figure out calories for homemade peanut butter?

    [Reply]

    Jamie Garcia Reply:

    Copy the info from a jar of “natural” or “organic” peanut butter.

    [Reply]

  50. kentucky Lady 717 says

    Thanks Laura for this peanut butter recipe….definitely want to try this…..some one asked if you could make Tahini this way !!!! No one answered her, do you know ?

    [Reply]

    Julie Reply:

    I have this recipe but haven’t tried it yet…

    Tahini Recipe

    For about 2 cups of tahini, you’ll need:
    2 C sesame seeds
    1/3 C olive oil
    First, you’ll need to toast the sesame seeds.
    Heat a heavy, wide-bottomed sauté pan over medium-high heat.
    Add the sesame seeds and toast lightly – about 2 minutes, stir rather than toss.
    Keep a careful eye on the sesame seeds as they go from toasted to burnt really quickly. As soon as they start to brown, they are done.
    Transfer to a bowl and let cool completely.

    Next, you’ll process the toasted seeds with the olive oil.
    Put the toasted sesame seeds in a food processor and drizzle in the olive oil. As you can see, I poured rather than drizzled.Pulse for 3-5 minutes, or until it’s as smooth as you can get it.
    Add a little more olive oil if necessary.
    Remove from food processor and store in the refrigerator.

    [Reply]

    melanie Reply:

    Yes, you CAN make tahini — no time to research which recipe I looked at right now. But usually I just run the sesame seeds thru my coffee mill (that I also use for flax seed) before adding to food processor when I’m making hummus.

    [Reply]

  51. S. Davis says

    Since packaged PB has gone up significantly since your original post (maybe not so much on natural?), I’m wondering if it is a better price difference now?

    [Reply]

    J in VA Reply:

    About the price of PB: I was told last year’s peanut crop was way down and hence hte increase in cost. Perhaps when this year’s crop is harvested, if it is more normal, the price will decrease. Or maybe not since nothing else much as gone down. :(

    [Reply]

  52. Jamie Garcia says

    I found a bulk nut site that sells organic peanuts: http://www.nutsinbulk.com. I think you get yours from your food co-op right?

    I’m echoing your thoughts in the beginning of your post, “why on earth haven’t I made peanut butter yet?” “:D

    [Reply]

    Laura Reply:

    I’ll head over and check out this site. Yes, I get peanuts from Azure Standard.

    [Reply]

    Anitra Reply:

    Hm – doing some research, I think you can get better prices on bulk peanuts on amazon.

    [Reply]

  53. Nancy says

    Do you think it’s important to soak the nuts first to lessen phytic acid? Would dehydrating them then taste roasted you think or would I need to roast in oven?

    [Reply]

    Laura Reply:

    Thats not something I’ve ever done or focused on, although I hope I’m not leading anyone astray by saying “I don’t feel like soaking is necessary”. :( I think roasting them in the oven would give them more the flavor you would want for peanut butter. :)

    [Reply]

  54. Nanette says

    I was wondering if you might give some advice. I attempted to make your peanut butter. The peanuts never blended past a very coarse, wet-sand texture. Any ideas? ( I had to add some coconut oil, ended up adding too much and now no one will eat it! Better make peanut butter cookies! ) Thanks!

    [Reply]

    Laura Reply:

    Shucks, I’m not sure what happened. Dry roasted peanuts work best for this, so it may have been the peanuts you used? Just a guess. :)

    [Reply]

  55. Nasreen Kabir says

    I make peanut or other nut butters at home in Bangladesh in my blender but make a powder only as the blender is inefficient like its owner

    [Reply]

  56. Michelle says

    You are incredible! I am loving looking through your website. We have started the journey of whole foods eating about 6 months ago and have been easing into it. It’s hard to find recipes that use rapadura and 100% whole wheat flour (they’re always sneaking in some white!), so I really, really am grateful for your time and effort to assemble all of this together!!! I am definitely in heaven!! We homeschool too, so that’s fun to find out you do also!

    [Reply]

  57. Jean says

    Will a Vita Mix work to make peanut butter? No one mentioned it and I was just wondering.

    [Reply]

    LindseyforLaura@HHM Reply:

    Laura doesn’t have one, so we aren’t completley sure, but it probably would work! I have heard amazing reviews on those!

    [Reply]

    Heather Sixsmith Reply:

    My sister has a VitaMix and uses it to make homemade peanut butter. =)

    [Reply]

    melanie Reply:

    Does it clean out of the Vitamix well enough for her? (I’m thinking to try the food processor first since it’s easier to scrape out.) Or, maybe I should just make a smoothie right after the peanut butter to help clean the vitamix out? Not sure how pb would taste in my green/fruit smoothie. :-)

    [Reply]

  58. Karen says

    Okay, I am 47 years old, been married for 17 years, have two children, try to cook from scratch, and have never made my own PB until today. I can’t believe how easy it is! And I guess I’m fortunate that my kids have never had anything like Jif or Skippy in the house, because they won’t be expecting the sugar-laden and salt-laden and oil-laden versions of PB. We buy Maranatha or CBs (local nut company here in Washington state), and my freshly-made PB is every bit as good! Thanks, Laura, for yet another great kitchen tip. I can’t believe I haven’t done it before now.

    [Reply]

  59. says

    I have a 4 year old with sensory and texture issues. The natural, organic pb’s are too grainy. I need the super smooth. Does this qualify?

    [Reply]

    Carrie Fernandez Reply:

    I have wasted a ton of $$ on the expensive stuff to no avail!

    [Reply]

    Laura Reply:

    The longer you process this, the smoother it will become. I’ve let it go so long before that it’s practically become liquid! I think this will work for you!

    [Reply]

  60. Kentucky Lady 717 says

    Hi Laura,
    Have you made CASHEW nut butter before ? Do you make it the same way ?
    I noticed in the grocery store, their’s had sugar added……

    Thanks

    [Reply]

    LindseyforLaura@HHM Reply:

    That sounds yummy! Laura hasn’t made cashew butter before, but she is thinking it would probably work the same. :)

    [Reply]

  61. Verda Glick says

    I live in El Salvador and I have made peanut butter for 40 years. I take 25 pounds of roasted peanuts to the mill where Salavadoran ladies grind their cooked corn for tortillas. The electric mill grinds the peanuts to a smooth paste. After adding salt and vegetable oil. I freeze the peanut butter in small containers. It keeps well in the freezer.

    [Reply]

  62. Tucson Cook says

    I recently purchased a Wondermill Jr Deluxe manual grain mill and I specifically purchased this one manual mill because it also makes nut butters. What cinched the manual Wondermill was the ability to make my own nut butters. Unlike when you make nut butters in a food processor you don’t need to add oil when you grind the peanuts. The grinding process releases more oil from the nuts. That’s the added benefit of using a grinder over a food processor. It may not be a big deal for some people since it’s a hefty investment. I was looking to buy a grain mill and learned about the ability to also do nut butters which was high on my list of priorities.

    [Reply]

  63. Kristin says

    Can you do this with a blender?

    [Reply]

    Laura Reply:

    If it is a super powerful blender (like a Vitamix), it should work. I just have a cheap blender, and I am not able to make peanut butter in it. :)

    [Reply]

  64. says

    We have used this recipe and love it! I also made sunbutter, which was pretty tasty. I am excited to try the Palm Shortening in it for a smoother texture. I have no idea how I did half the things I did before having a food processor! They are amazing!

    [Reply]

Leave a Reply

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