Course: Spread
Cuisine: American
Prep Time: 6 minutes minutes
Total Time: 6 minutes 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
- 2 pounds dry roasted peanuts
- ¼ teaspoon kosher salt
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
- 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.
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