Description
Easy homemade peanut butter made from roasted peanuts.
Ingredients
Scale
- 3 cups whole peanuts, dry roasted – salted or unsalted (450g | 1 lb)
- ¼ tsp salt – if using unsalted peanuts
- 2–3 tsp honey, maple syrup or agave
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 350°F (180°C).
- Spread peanuts across a large, rimmed baking sheet in a single layer. Place in the middle of the oven and bake for 20 minutes. After 10 minutes, stir the nuts and rotate the pan to roast evenly. Peanuts should be lightly golden brown and smell toasty.
- Let cool about 5-10 minutes until cool enough to handle without burning.
- Add peanuts to a high-speed blender or food processor with an S-blade attachment and blend on high until smooth and creamy. Make sure to stop and scrape down the bottom and sides of the blender every so often to help things fully break down. Times may vary depending on the strength of your blender or food processor, but it will likely take about 10-15 minutes. The peanuts will go through a few stages (gritty, flour-like, dry-paste, dry nut butter, creamy butter) before it turns into a smooth and creamy peanut butter.
- Add additional flavourings if using (salt, cinnamon, sweetener, etc) and blend once more, about 10-20 seconds, until well mixed.
- Transfer the peanut butter to a mason jar or airtight container. Keep stored in the fridge and use within 1 month. Take out of the fridge and leave at room temperature for about 10-15 minutes so it’s easy to spread.
Notes
- This peanut butter can be customized with different sweeteners or flavorings to taste.
- Store in an airtight container in the refrigerator for optimal freshness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Spread
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 1g
- Sodium: 1mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg