Ingredients:
- 2 cups dry roasted peanuts: Choose salted or unsalted depending on your preference.
- 1-2 tablespoons honey or maple syrup: (optional, for sweetness)
- Pinch of salt: (optional, if using unsalted peanuts)
- 1 teaspoon neutral-flavored oil: (optional, for extra creaminess – try peanut oil or vegetable oil)
Equipment:
- Food processor
- Rubber spatula
- Airtight jar or container
Instructions:
- Roast peanuts (optional): If using raw peanuts, preheat your oven to 350°F (175°C). Spread the peanuts in a single layer on a baking sheet. Roast for 10-15 minutes, or until golden brown, stirring occasionally for even roasting. Let cool slightly before proceeding.
- Process the peanuts: Add the roasted (or store-bought dry roasted) peanuts to your food processor. Process for 1 minute and then scrape down the sides with a rubber spatula.
- Keep processing: Continue processing, scraping down the sides every minute or so. The peanuts will go through several stages:
- Crumbly: The mixture will initially be dry and crumbly.
- Thick paste: After a few minutes, the peanuts release their oils and form a thick paste.
- Creamy: After about 5-8 minutes total, you’ll have smooth, creamy peanut butter.
- Add flavorings (optional): If desired, add honey/maple syrup, a pinch of salt, and/or a teaspoon of oil for extra smoothness. Process until thoroughly combined.
- Store: Transfer your homemade peanut butter to an airtight container. Store at room temperature for up to a week, or in the refrigerator for up to a month.
Tips:
- Consistency: If the peanut butter is too thick, add a bit more oil, one teaspoon at a time.
- Crunchy peanut butter: Reserve 1/4 cup of roasted peanuts and pulse them a few times in the food processor until coarsely chopped. Stir these into the smooth peanut butter at the end.
- Variations: Try adding a pinch of cinnamon, some cocoa powder for chocolate peanut butter, or other flavorings you like.
