The Best Homemade Peanut Butter (With Variations)
Let’s talk about why you need to make peanut butter at home. It’s easy to make and you can easily add your own creative touch. Here you will learn how to prepare creamy and crunchy peanut butter as well as an almond and chocolate variation. Skip to the Peanut Butter recipe
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It’s so easy to make homemade peanut butter!
I love making my own peanut butter. you have all Control: The amount of salt or honey is up to you. Also, you can be creative. We’re making our easy peanut butter crunch. Sometimes almonds are added. And if we dare, we’ll make chocolate peanut butter. (It is very nice).
Are you ready to spin peanuts and make your own peanut butter? You really can make our peanut butter recipe in less than 15 minutes. In fact, most of the time is spent roasting peanuts.
Once roasted, place the peanuts in the bowl of a food processor. Tune in and watch the peanuts turn into crumbs, then into a thick paste, and finally into a smooth, shiny peanut butter. It’s almost magical.
This is what the peanut butter looks like at the beginning of processing. Very crumbly.
After a minute, the peanut butter will be more like a thick paste. More time is needed.
Then, after some further processing, the whole mixture is made into a silky smooth peanut butter. At this stage, you can sweeten with honey or season a little with salt. You can also add some oil for extra smooth peanut butter, but that’s up to you.
More Nut Butter Recipes! how to make cashew butter and how to make almond butter
Homemade Almond Peanut Butter
Now that you’re a pro at making easy peanut butter, get creative and play around. One of our favorite variations is using equal parts peanuts and almonds. By the way, if you only use almonds, you can make almond butter.
The process is the same, toast and then add all the nuts to a food processor, turn it on and watch the magic happen. Add salt, honey (or maple syrup) as needed, then check consistency; We’ve found that peanut and almond butters require a little more oil.
For homemade almond butter, check out this recipe. Add a little vanilla and cinnamon and it’s amazing!
Homemade Chocolate Peanut Butter – pure joy
Okay, now my favorite: chocolate peanut butter. Think of it like a peanut Nutella. It’s easy and quick to do. Start with plain peanut butter, then add cocoa powder and powdered sugar instead of honey.
The result? Creamy, chocolatey goodness – we are totally in love with him.
(Chocolate and peanut butter has to be one of our favorite combinations – check out our Easy Peanut Butter Cup Bar Cookies recipe or our Chocolate Covered Rice Krispie Treats)
You to decide. Plain peanut butter, almond peanut butter, chocolate peanut butter, or would you make your version? We want to know. Just leave your answer in the comments below.
(If you like peanut butter, try it Make our peanut butter cookies. They are so easy!)
Updated recipe originally posted February 2013. Since it was posted in 2013 we have changed the recipe for clarity. – Adam and Joanne
The Best Homemade Peanut Butter (With Variations)
- PREPARATION
This peanut butter recipe is so easy to make – all you need is a food processor and 15 minutes. Also, you can be creative. We’re making our easy peanut butter crunch. Sometimes almonds are added. And if we dare, we’ll make chocolate peanut butter. (It is very nice). It’s best to start with raw peanuts, but if you can’t find any, use roasted peanuts. Since they’re roasted, you can avoid toasting them in the oven, but we do it anyway – it brings them back to life. As for the oil, add as needed. If it seems dry, add a little oil, maybe a teaspoon at a time.
Makes about 1 1/4 cups or 20 (1 tablespoon) servings
Watch us at the recipe
will need
Basic peanut butter
2 cups (300 grams) unsalted shelled peanuts
A pinch of 1/2 teaspoon sea salt
1 to 2 teaspoons of honey
1 to 3 teaspoons peanut or vegetable oil, if needed
Peanut Butter with Almonds
1 cup (150 grams) unsalted shelled peanuts
1 cup (150 grams) whole, unsalted almonds
A pinch of 1/2 teaspoon sea salt
1 to 2 teaspoons of honey
1 to 3 teaspoons peanut or vegetable oil, if needed
Chocolate Peanut Butter
2 cups (300 grams) unsalted shelled peanuts
A pinch of 1/2 teaspoon sea salt
2 tablespoons peanut oil or vegetable oil, more if needed
1/2 cup (45 grams) unsweetened cocoa powder
1 cup to 1 1/2 cups (170 grams) powdered sugar
addresses
- toasted walnuts
- Basic peanut butter
- Peanut Butter with Almonds
- Chocolate Peanut Butter
Heat oven to 350 degrees F. Place pecans in a round or square cake pan (or rimmed baking sheet).
Toast the walnuts for 3 minutes, shake the pan and then toast for another 3-5 minutes or until the walnuts are lightly browned and smell nutty (be careful, they can burn quickly). Let cool until you can handle it.
If making peanut butter, add 1/3 cup roasted peanuts to the bowl of a food processor. Pulse 6 to 8 times or until peanuts are chopped into very small pieces. Put the chopped peanuts in a bowl and save for later.
Place the roasted peanuts in the bowl of a food processor. Mix for 1 minute, then scrape down the sides of the bowl with a rubber spatula. Blend an additional 2-3 minutes until the peanut butter is shiny and smooth.
Add desired amount of salt and honey, then stir until combined. (We add 1/2 teaspoon salt and 1 1/2 teaspoons honey). Check the consistency, if it seems too thick add more oil, a teaspoon at a time, until satisfied. For a crunchy peanut butter, add the reserved peanuts.
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Place the walnuts in the bowl of a food processor. Mix for 1 minute, then scrape down the sides of the bowl with a rubber spatula. Process another 2-3 minutes until shiny and smooth.
Add desired amount of salt and honey, then stir until combined. (We add 1/2 teaspoon salt and 1 1/2 teaspoons honey). Check the consistency, if it seems too thick or dry, add more oil, a teaspoon at a time, until you’re satisfied.
Place the roasted peanuts in the bowl of a food processor. Mix for 1 minute, then scrape down the sides of the bowl with a rubber spatula. Process another 2-3 minutes until shiny and smooth.
Add the salt, oil, cocoa powder, and powdered sugar and mix another minute until well combined and glossy. Check the consistency, if it seems too thick add more oil, a teaspoon at a time, until satisfied.
Advice from Adam and Joanne
- Storage: Place the peanut butter in a food container, cover, and then refrigerate for up to a month. If the nut butter settles over the course of a month, stir with a spoon until well combined.
- Using a Blender – As long as you have a reasonably powerful blender, you can make peanut butter in a blender. The steps are the same as for a food processor.
- Nutritional Information: The nutritional information below is an estimate and is based on the basic recipe. We use the USDA Supertracker Recipe Calculator to calculate approximate values.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: Part 1 tablespoon / calories 95 / protein 3g / carbohydrates 3g / fiber 1g / total sugar 1g / total fat 8 grams / Saturated Fatty Acids 1g / cholesterol 0 mg
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Source : inspiredtaste.net