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Home » Dips, Dressings, Sauces & Spreads

Published: Nov 10, 2017 · Modified: May 4, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 815 words. · About 5 minutes to read this article.

2-Ingredient Homemade Peanut Butter

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Homemade Peanut Butter - incredibly simple, no fillers, additives or sweeteners. Just peanuts and salt for better-than-store-bought Homemade Peanut Butter.

homemade peanut butter

Homemade Peanut Butter is super easy AND you don’t have to stress over any added ingredients or preservatives. Store-bought peanut butter, especially if it’s not the natural variety, often contains hydrogenated oil—TRANS FAT.

Store-bought peanut butter may also contain vegetable oil, molasses, sugar, and mono and diglycerides. I don’t know about you, but I don’t want all those things in my peanut butter. Not to mention… store-bought peanut butter typically comes packaged in plastic. Avoid unnecessary ingredients and reduce your waste by keeping it homemade!

Homemade Peanut Butter is so easy and you know exactly what it’s made of! So good you won’t even want the store bought stuff anymore. 

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

raw peanuts on baking sheet

Ready to make this super simple Homemade Peanut Butter? Let’s do it!

1 - Preheat the oven to 350 degrees F. Spread peanuts out on a lined baking sheet and roast for about 10 minutes. Alternatively, you can roast the peanuts on the stovetop in a cast-iron skillet. 

2 - Blend. Transfer the peanuts to a food processor or blender (if you want chunky peanut butter, set aside ½ cup peanuts for later). Pulse a few times until they are roughly chopped. Then run the food processor on low for about 10 minutes.

You’ll notice the peanut butter will go through stages. From crumbs to a dry ball, to creamy, dreamy peanut butter. If you’re not sure if it’s done, let it run for another couple minutes. You’ll know when it’s done - it will be super creamy and smooth.

3 - Make it crunchy: After 10 minutes, the peanut butter should be smooth. Add salt and other additions like extra peanuts at this time. Then blend for another 1-2 minutes. Store in a glass container in the fridge. Enjoy!

  • homemade peanut butter
  • homemade peanut butter
  • homemade peanut butter

Homemade Peanut Butter: Tips, Tricks and Tools

Tools: Roast your peanuts on a baking sheet or skillet. You’ll also need a food processor or high-powered blender to blend the peanuts into a lusciously smooth butter.  

Recipe Variations: Feel free to add different ingredients to change up the flavor, my favorite is a touch of honey. Or try cinnamon or cocoa powder. But keep in mind that the shelf life can decrease as you add extra ingredients.

You can use pre-roasted peanuts, but I still like to roast them for a couple minutes to warm them up and loosen the oils.

homemade peanut butter

We hope you love this Homemade Peanut Butter!

Love this simple peanut butter recipe? Check out our other delicious Nut Butter recipes like this One-Ingredient Almond Butter or our Cashew Date Butter.

Did you enjoy Simple Homemade Peanut Butter as much as we do?

Comment below! And rate the recipe to let us know how yours turned out! Not making it today? Save this Homemade Peanut Butter for later by pinning it to your Snacks Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Homemade Peanut Butter creations!

📖 Recipe

peanut butter with spoon

Homemade Peanut Butter

Homemade Peanut Butter - incredibly simple, no fillers, additives or sweeteners. Just peanuts and salt for better-than-store-bought Homemade Peanut Butter.
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Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 1 cup
Author: The Crooked Carrot

Ingredients

  • 2 cups peanuts raw + unsalted
  • ½ teaspoon Himalayan sea salt
US Customary - Metric

Instructions

  • Roast peanuts: Preheat oven to 350 degrees F. Spread peanuts out on lined baking sheet and roast for about 10 minutes.
  • Blend: Transfer the warm peanuts to a food processor or blender (for chunky peanut butter, set ½ cup peanuts aside to add later). Pulse a few times until peanuts are roughly chopped. Run the food processor continuously for 10 minutes, pausing to scrape down the sides as needed.
  • Finish up: After 10 minutes, the peanut butter should be smooth. Add salt and other additions including extra peanuts at this time and blend for another 1-2 minutes.
  • Voila! Transfer your wonderful homemade peanut butter to a reusable glass container!

Equipment

  • Food Processor

Notes

LEFTOVERS/STORAGE: It will keep for a couple weeks (or longer!) in the fridge. Store in a glass mason jar. 
NUTRITION NOTES: Peanuts are technically a legume and are packed with antioxidants, vitamin E, and fiber. They’re also high in calories so it’s good to keep portion sizes in mind. 
SERVING SUGGESTIONS: This is great as a substitute for almond butter. Perfect on toast, in oatmeal, in a peanut butter and jam sandwich, on pancakes, or even just by the spoonful!

Nutrition

Carbohydrates: 3g | Protein: 5g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 4mg | Potassium: 148mg | Fiber: 1.2g | Calcium: 21mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

About Libby

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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