To make peanut butter at home, blend 2 cups of dry roasted unsalted peanuts in a food processor for 4 to 10 minutes, scraping the sides now and then. The nuts turn to crumbs, then a stiff ball, then a smooth, glossy spread. You get about 1¼ cups in 15 minutes, and salt, honey and oil are all optional.
The one thing to know: keep the motor running past the ball stage. That is where most first batches get stopped too early.
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Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →- Ratio: 2 cups peanuts make about 1¼ cups peanut butter
- Time: 5 minutes prep, 4 to 10 minutes blending, about 15 minutes total
- Raw peanuts: roast first at 350°F (175°C) for 10 to 12 minutes, which adds time
- Optional: ½ teaspoon salt, 1 to 2 teaspoons honey or maple syrup, 1 to 2 tablespoons peanut or neutral oil
- Tool: a food processor; a regular blender usually stalls
Peanuts First, Everything Else Optional
Store-bought jars often add sugar, palm oil or stabilizers to keep the oil from separating. At home, the peanuts are the recipe. Dry roasted unsalted peanuts give you full control over the salt. Salted peanuts work too; just leave out the added salt. I make a batch about once a month, mostly because my kids spread it on everything. A plain, unsalted batch is also exactly what 3 ingredient peanut butter cookies need.
Roasting Raw Peanuts Before Blending
Starting with raw peanuts? Spread them on a baking sheet and roast at 350°F (175°C) for 10 to 12 minutes, stirring halfway. They are ready when the kitchen smells nutty, the papery skins start to loosen, and a peanut bitten in half is pale gold inside. They keep cooking on the hot tray, so pull them a minute early rather than late.
Let them cool for a few minutes, then blend while they are still warm. Warm oil flows more easily, so warm peanuts reach the smooth stage faster than cold ones. Already roasted peanuts from a bag go straight into the processor.
The Three Stages in the Food Processor
Process on high and stop every minute or two to scrape the bowl. Here is what you will see:
- About 1 minute: fine, dry crumbs, like coarse sand.
- 2 to 4 minutes: the crumbs clump into a stiff, dry ball that thumps around the bowl.
- 4 to 10 minutes: the ball slumps and loosens into a smooth, glossy paste that pours slowly off a spatula.
Why It Balls Up Before It Turns Creamy
Peanuts are about half oil, but it is locked inside the cells. The blade has to break those cells open before the oil can coat everything. At the ball stage only part of it is out, so the paste looks dry. Keep going. A minute or two later it suddenly turns runny.
Processors differ a lot. A strong motor can be smooth in 4 minutes; a small or older one can take 10. If the base gets hot to the touch, rest it for a couple of minutes, then carry on.
Salt, Honey and Oil: When to Add Them
Once it is smooth, taste. Add up to ½ teaspoon salt and blend for about 30 seconds. Salt dissolves best while the peanut butter is still warm from the blade.
Honey or maple syrup adds a soft sweetness, but go slowly. Water-based sweeteners can make nut butter tighten up and turn stiff. Add 1 teaspoon at a time together with the oil, and if it seizes, blend in another teaspoon of oil until it loosens.
Oil is only for texture. A tablespoon makes it softer and easier to drizzle; leave it out for a thick spread that holds its shape in a sandwich or a no-bake filling.
Making It Chunky
For chunky peanut butter, chop a handful of extra peanuts and pulse them in for a few seconds at the very end. Any longer and they disappear into the paste.
Food Processor vs Blender for Nut Butter
I have tried both, and a food processor wins. Its wide, flat bowl keeps the peanuts moving across the blade. A regular blender packs the paste around the blade and stalls, and it often needs extra oil to keep turning, which thins the flavor. A high speed blender with a tamper can do it in small batches; keep pushing the paste down and watch the heat.
How Long Homemade Peanut Butter Lasts
Spoon it into a clean jar with a tight lid. If you will finish it within a few weeks, the pantry is fine. For longer, keep it in the fridge, where it stays fresh for about 2 to 3 months.
Without stabilizers the oil rises to the top. That is normal. Stir it back in, and expect it to firm up in the fridge. If it ever smells like old paint or tastes bitter, the oil has gone rancid and the jar should go.
What to Bake With a Fresh Jar
A thick, unsweetened batch works well in easy peanut butter cookies, no-bake peanut butter bars and buckeyes, where a firm paste helps them set. A softer batch with a little oil mixes smoothly into peanut butter frosting or a peanut butter smoothie.
One note for baking: natural peanut butter is oilier than the stabilized kind, so stir the jar well before measuring. For more ideas, browse the peanut butter recipes collection.
Peanut Butter Making Questions
Do you need to add oil to homemade peanut butter?
No. Peanuts release enough oil on their own once you blend past the ball stage. Add 1 to 2 tablespoons only if you want a thinner spread or your processor is struggling.
Why is my homemade peanut butter dry and crumbly?
It was stopped too early. Keep blending for a few more minutes and scrape the bowl; it will turn smooth once the oil is released.
Can I make peanut butter without a food processor?
Yes, with a high speed blender and a tamper, in small batches. A regular blender usually stalls before the paste turns smooth.
How to Make Peanut Butter
This is how to make peanut butter at home: dry roasted unsalted peanuts blended in a food processor until smooth, with salt, honey or maple syrup, and peanut or neutral oil all optional. It takes about 15 minutes, and 2 cups of peanuts make about 1¼ cups of creamy homemade peanut butter. The peanuts go from crumbs to a stiff ball to a glossy spread in 4 to 10 minutes, so keep blending past the ball stage until the oil is released. Use it on toast and apples, in peanut butter cookies, no-bake bars, buckeyes, frosting or smoothies. For chunky peanut butter, pulse in chopped peanuts at the end. Keep it at room temperature for a few weeks or in the fridge for longer.
Ingredients
- 2 cups dry roasted peanuts (unsalted)
- ½ teaspoon salt (optional)
- 1–2 teaspoons honey or maple syrup (optional)
- 1–2 tablespoons peanut oil or neutral oil (optional)
Instructions
- PREP THE PEANUTS: If using raw peanuts, spread them on a baking sheet and roast at 350°F (175°C) for 10–12 minutes until golden brown and fragrant. Let cool slightly before blending.
- BLEND THE PEANUTS: Add the peanuts to a food processor and process on high speed. The peanuts will first break down into crumbs, then form a thick paste, and eventually become smooth and creamy. This process takes 4–10 minutes depending on your food processor. Pause and scrape down the sides as needed.
- CUSTOMIZE THE FLAVOR: Once the peanut butter is smooth, add salt, honey, or oil to adjust the taste and texture. Blend again for about 30 seconds to combine thoroughly.
- STORE IT: Transfer the finished peanut butter to a clean, airtight jar. Keep refrigerated for longer shelf life, or store at room temperature if using within a few weeks.
Notes
Keep the food processor running past the stiff ball stage; the paste turns smooth once the peanuts release their oil. If using raw peanuts, roast at 350F (175C) for 10 to 12 minutes and blend while still warm. You can use salted peanuts and omit the added salt. Honey or maple syrup can make the peanut butter stiffen, so add it a teaspoon at a time with the oil. Add more oil for a thinner consistency or skip it for a thicker spread. For chunky peanut butter, pulse in additional chopped peanuts at the end. Oil separation is normal; stir before using.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1789Total Fat 161gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 122gCholesterol 0mgSodium 540mgCarbohydrates 73gFiber 12gSugar 48gProtein 36g
