Making your own Peanut Butter From Scratch is way easier than you’d think, plus it only takes four simple ingredients!
I’m re-posting this recipe today because not only is Peanut Butter a staple food that should be in every good American’s pantry, but it’s also the best introduction From Scratch condiment. It’s only 4 ingredients, is ridiculously easy, but will still have your friends saying, “Wow, you made this Peanut Butter From Scratch?!” To which you can coyly answer, “Oh yeah, it’s actually really easy,” ‘Cause it is!
First, all you need are some skinned, raw peanuts. You can buy them in the bulk section of almost any grocery store. Give them a good fry in, well, peanut oil what else! This’ll help give them an even more delicious roasted peanut flavor. Careful not to burn them though, stir them often because the delightful roasted flavor is not too far from the not so delightful burnt flavor.
Once the peanuts are cooled, toss them in a food processor with some salt and a nice honey (my favorite is Wessels Family Honey),
and blend until smooth. Or partially chunky- however you like your PB!
And that’s it! Only 4 ingredients and just 35 minutes, 20 of which are cooling time and 5 of which are watching a food processor blend. That’s all you need to make your very own, homemade, Peanut Butter from scratch! Which means it’s even more acceptable to be eaten by the spoonful, right? π
Peanut Butter From Scratch
Ingredients
- 1 lb of raw skinned peanuts
- 1 tablespoon of peanut oil
- 3 tablespoons of honey
- 1 tablespoon of kosher salt
Instructions
- Heat peanut oil in wok or large frying pan on medium to high heat. When the oil starts to simmer add the peanuts and cook for one minute stirring constantly. Then turn the heat down to medium and then fry to another 7-10 minutes until they are a deep golden brown.
- On a pan lined with paper towels, cool the peanuts completely, at least 20 minutes.
- Once they are cooled put the peanuts in a food processor, add honey and salt, and blend until creamy, 5 minutes, remembering to scrape down the sides.
- Yields 2 cups. Store in an airtight container.
I just saw a recipe for making peanut butter in one of my magazines. What a great idea, very few ingredients and easy to make. Thanks for bringing these to the party π
Thank you, Judi π
I love how you make it from scratch! Your step by step pictures really help because I can see the textures too. Happy FF, and have a wonderful weekend. π
Thanks so much, Kaila! Happy FF to you, too! π
I love that you fry it in peanut oil! It’s like a double peanut butter π The addition of honey is great too, and I’m seriously considering making this to share out for Christmas as gifts! Thanks for sharing and Happy FF!
Oooh what a great Christmas gift!! Wonderful! Happy FF π
This peanut butter looks delicious Tracey!
Thanks so much, Julie π
I absolutely love homemade peanut butter. I bet the honey is a great addition!
Thank you, Tara! It sure is!
Hi Tracy, how long do you think this will last in the airtight container? Thanks for sharing this recipe! Pinned!
Hey Sara, I usually keep it for about 2 months, in the fridge during the warmer months and counter top when it’s cooler. π
Pinning and sharing this, love this recipe!
βΊοΈ Thanks, Sara!
Love homemade nut butters! And this one with honey looks incredible.
Wow, I had no idea it was this easy. Much better for you than the jarred stuff.
So making my own peanut butter, thanks to this recipe Tracy!! Love it!!
I love peanut butter but was too lazy always to look up the recipe online to make at home! Always had store bought peanut butter. Your recipe is the perfect incentive for me to try it!
Love this! I’m always interested in making more things from scratch but have yet to try peanut butter. I love how you could easily adapt this, too, with more or less salt, honey, or even other spices potentially! Yum!
I’ve always wanted to try doing this! Now I don’t have an excuse great post!