- Shelled peanuts
- I used 1/2c for my mini-batch; you probably want to do 2 cups at a time if you’re using it regularly.
- Optional: sugar, maple syrup, or honey if you prefer it sweet.
Allergies: soy free, dairy free, gluten free, tree nut free, contains peanuts.
Commercial peanut butters often contain vegetable oil blends so check carefully if you have a soy allergy or make your own 🙂 We discovered this the hard way!
- Roasting gives the peanut butter more flavour. You can choose whether you want to buy roasted peanuts or roast them yourself (if purchasing pre-roasted, check the type of oil that has been used if you have a soy allergy). Roasting gives the peanut butter more flavour and helps to loosen the oils inside the peanuts to blend into a smoother butter.
- Heat the oven to 180’C / 350’F and toast the peanuts on a baking sheet till they are golden and glossy with oil. This will take about 10 mins.
- Put peanuts, a pinch of salt, and a teaspoon of oil into a food processor.
- Note: I used a little pulser/grinder but that will only cope with 1/2c peanuts.
- Blend for about a minute and then scrape down the sides with a plastic spatula. You’ll find it starts off looking a bit like crumbly breadcrumbs – this is normal!
- Blend again until shiny and smooth.
- Add a teaspoon of oil at a time if you’re finding it dry.
- Add salt to taste (and sweetness if you prefer).
The whole process is really quick and will make smooth peanut butter.If you prefer crunchy peanut butter that’s easy too. Put only 1/3c of the peanuts into the blender to start and pulse until they’re chopped into tiny pieces; pull them out and reserve for later. Use the rest of the peanuts to make smooth peanut butter and then stir your crunchy bits back in.
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