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homemade peanut butter in a jar

Peanut Butter Recipe

Course: Spread
Cuisine: American
Prep Time: 6 minutes
Total Time: 6 minutes
Servings: 48 servings
Calories: 111kcal
Homemade Peanut Butter is the best of the best. So ditch the jarred stuff and prepare this sweet spread at home using simple ingredients. You'll never want to go back to the store-bought varieties! 
Print Recipe

Equipment

  • Food Processor

Ingredients

  • 2 pounds dry roasted peanuts
  • ¼ teaspoon kosher salt

Instructions

  • 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
    peanuts in a food processor
  • 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
    blended peanuts and salt combining in a food processor

Video

Notes

  • This recipe makes 3-3 ½ cups of peanut butter.
  • Make sure to scrape down the side 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 using dry roasted peanuts.
  • Add some chopped peanuts 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.
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.

Nutrition

Calories: 111kcal | Carbohydrates: 4g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 90mg | Potassium: 120mg | Fiber: 2g | Sugar: 1g | Calcium: 11mg | Iron: 1mg