Peanut Butter Recipe

Course: Spread

Cuisine: American

Prep Time: 6

Cook Time: 0

Total Time: 6

Servings: tablespoons

Calories: 111kcal

Author: Becky Hardin

My 2-ingredient homemade natural peanut butter is a healthier and tastier alternative to the jarred stuff. No sugar or oils!

Add the peanuts to a large food processor, seal, and process for 5 minutes, scraping down the sides of the food processor every minute.
2 pounds dry roasted peanuts
Add the salt when the peanut butter is nearly smooth but is still a little lumpy and blend for another minute.
¼ teaspoon kosher salt

Yield: This recipe makes approx. 3 cups of peanut butter.

Make sure to scrape down the sides of the food processor occasionally. This will help incorporate everything.
You will be able to see a change from solid peanuts to smooth butter as the peanuts begin to release their oils. This can take a few minutes.
If you like the flavor of honey-roasted peanuts, you can use them in this recipe instead of dry-roasted peanuts.
Add some chopped peanuts later in the blending process for chunky peanut butter.
If you don’t have an airtight container, consider storing the peanut butter in a mason jar to keep it fresh.
The ingredients might become hard in the fridge, but you can easily fix this by leaving the container of peanut butter out in a warm, dry area for several minutes. You may also want to add a neutral oil to it to thin it out.

Storage: Store homemade peanut butter in an airtight container at room temperature for up to 1 month or in the refrigerator for up to 2 months.