A Homemade Kitchen: Peanut Butter
This recipe is the easy version as it uses pre-roasted peanuts. To save money, you could purchase shelled, raw Spanish peanuts and roast them yourself by baking them in a 350 degree oven in a single layer on a sheet pan, sprinkled with salt, for 30-35 minutes. Once roasted and cooled, remove shells. Rub peanuts between your hands to remove skins, then throw them in a salad spinner to further remove skins.
Homemade Peanut Butter
Makes about 1 cup
- 1 1/2 cups roasted peanuts (can use honey roasted, salted, or unsalted; see above for roasting at home)
- salt (amount based on what peanuts you used, taste and adjust seasonings as necessary)
- honey (amount based on what peanuts you used, taste and adjust as necessary)
- 1 tablespoon peanut oil (optional)
Place nuts in the bowl of a food processor fitted with the blade attachment. With lid on, pulse the peanuts until they become a smooth and shiny butter, about 5 minutes, scraping down the sides of the bowl as necessary. If it seems your peanuts aren’t turning into a paste, slowly add the oil until incorporated and smooth. If peanuts turn into a paste easily, omit the oil. Taste, and adjust seasonings to your preference.
Store peanut butter in an airtight container in the fridge for up to a month. Peanut butter may require stirring to redistribute oils.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
© Handle the Heat - handletheheat.com
Join the Handle the Heat Community
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!