Homemade Peanut Butter

Homemade Peanut Butter

Yes, it comes in jars. The megamart is home to rows of them. And yes, you could go your entire life and never even make it for yourself.


Homemade Peanut Butter

  • 15 ounces roasted peanuts (shelled and skinned)
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons honey
  • 1 1/2 tablespoons peanut oil
  1. Combine the peanuts, salt, and honey in a food processor.
  2. Process for 1 minute.
  3. Scrape down the sides of the bowl.
  4. Place the lid back on and continue to process while slowly drizzling in the oil; process until the mixture is smooth, 1 1/2 to 2 minutes.
  5. Store the peanut butter in an airtight container in the refrigerator for up to 2 months.

Yields: Approximately 1 1/2 cups

Alton Brown's Homemade Peanut Butter Recipe


Add yours
  1. 1

    As an avid AB follower since the first GE days, I’ve been collecting the necessary materials to make this for about two weeks. Finally got a chance to make it tonight and I was NOT disappointed! This was SOOOO good. We had it with thinly sliced ice cold apples drizzled with chocolate syrup (from the coffee aisle). Will definitely be making this on a regular basis!!! Thank you!!!!

  2. 2

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  3. 3

    I use my vitamix to make this recipe. The salt and honey is just right (for me). The beauty of making it yourself is that you can tweak it to your preferences. Just a warning for the Vitamix though, the mix will get very warm, and look thin (for peanut butter). Once it cools to room temp though, it will be awesome.

  4. 4

    We have been making peanut butter for years now. Our recipe contains only peanuts. We buy raw Spanish peanuts (12 ounce packages) with red skins and roast three packages worth at about 300 degrees for 50 to 60 minutes, stirring every 10 to 15 minutes, checking often as we don’t want burned skins/peanuts. Once cooled, we put about 18 ounces (a bag and a half, refrigerate rest for the next batch of pb) of roasted peanuts into a 7 cup food processor (the Cuisinart food processor has a strong motor for this, do not use a blender). Process for about 7 to 10 minutes. After a couple of minutes of processing the mixture will clump up and one will be tempted to add oil. We do not add oil. Just keep the processor going and before long it will smooth out and between 7 to 10 minutes we have smooth creamy peanut butter that doesn’t separate and stays smooth and creamy, even refrigerated (it must be refrigerated – if it is a little too stiff, just pop it into the microwave for 10 seconds or so).

  5. 5

    I’ve been looking at recipes to make flavored peanut butter, like chocolate. Some call for cocoa powder and some for semisweet chips. Any advice on how to do it and how much to add? I’m mulling Christmas presents. ;+)

  6. 6

    I think the recipe calls for too much salt and too much sugar, I think next time I’ll use half as much of each. I’m also going to go easy on the peanut oil and just drizzle it in little by little. It tastes good and will be even better next time with these adjustments!

  7. 8

    Where do you find raw Spanish peanuts in-shell? The closest I’ve found is shelled raw Spanish peanuts. Does roasting them in our out of shell make a difference?

  8. 9

    Kate, it is absolutely UNSAFE for home canning. It’s far too dense for the heat to penetrate the entire jar, even in a pressure canner. You could just store the dry peanuts and make a new batch when you need it.

  9. 15
    Barbara Richards

    Love the recipe. Have made this several times before I read your recipe. In response to Jenny’s question re substitution of agave for honey I believe that it is not necessary to change the sweetener since the amount of honey is so small compared to the amount of the end product. As a diabetic I figure the agave is about the same carb count. By the way when I want sugar free peanut butter I just don’t and a sweetener.

  10. 16

    Diabetes is a concern in our home, can this be made without any sweetness at all? No honey or any type of sweetener?

    If not, what is the least sweet option?

    • 19

      1.5 teaspoons is a small amount in the final 1.5 cup batch. In this recipe the honey plays more of a flavour and texture role than a chemical one. Make a batch without any sweetener and taste it. If you like it, then good to go. If you want it sweeter, you can experiment with different options to taste. And of course if you leave it out, each person can still adjust their individual serving.

  11. 21
    Mike Ehlen

    Am assuming roasted, unsalted peanuts because of salt addition. If unavailable can salted be used with no or less added salt? Yes, I understand the loss of ingredient content control, not knowing the peanut salt quantity. Any input appreciated, thanks!

    • 24
      Michael Olson

      Any nut you’re not allergic to, and it’s oil, that you like the taste of. I like pecan butter (although I’ve never seen pecan oil, so choose a replacement oil carefully).

      • 25

        I have been using a virgin pecan oil from Kinloch Plantation out of Louisiana for quite some time. Not only is it delicious. its also VERY low in saturated fat. You can order it online and it can also be purchased directly in a handfull of cities in the U.S. Perfect for your pecan butter, but also great in salad dressings and when I cook something like fried chicken or pecan crusted fish, I drizzle a little in my pan for cooking. (Due to the cost, I use it in moderation, but it’s totally worth it.)

        My local natural grocery store makes fresh peanut butter every week, and they use nothing but organic unsalted dry roasted peanuts. No oil or sugar at all. Obviously it’s a tad bit denser than ‘regular’ peanut butter, and it takes a little bit more effort to spread it something, but It can be made without oil. Plus it makes the best peanut butter cookies on the planet :).

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