A word of caution: if you’re not into the idea of making your own peanut butter forever, maybe don’t try this. It’ll mess you up. As with yogurt, tortillas, bread and ice cream, I’ve found that peanut butter has a fresher, richer taste when it’s homemade. I can’t bring myself to buy it anymore.
This is the easiest, but when I first made my own peanut butter, I didn’t know where to start. I needed a recipe, and that’s why I’m sharing this with you. Think of it as more of a DIY tutorial. Let’s walk through it together, shall we?
And that’s it. Sometimes I skip the roasting process by buying blanched and roasted peanuts instead of raw, if I’m in a hurry (I know, shame). I’d stay away from honey-roasted or salted nuts because you can’t be sure of how much sweetener or salt has been added, thus defeating the main purpose of making your own. And as a rule of thumb, if the bulk nuts look oily, they’ve probably been thinly coated with the stuff. Avoid oily nuts.
When you process the peanuts (you can also use other types of nuts, like almonds), it’s going to turn into a powdery, floury mess, then ball up and thud around your machine, but eventually—as the oils release—it will become smooth and creamy. Give it time and maintain your composure. You can’t really blend the butter too long, in my opinion, so if it’s not smooth and creamy after the amount of time dictated, pulse for a couple more minutes until it reaches the texture you want.
I think of peanut butter as being a less healthy alternative to, say, almond butter. Like, if they’re both at the gym almond butter is running a six-minute mile, rocking yoga pants and sporting a perfect ponytail, while peanut butter is wearing mismatched socks and wheezing like an asthmatic. But the truth is, they’re both healthy in moderation, especially without added fats or sweeteners. Guys, all you need are peanuts. Or almonds, which this recipe also works for (you’ll need to roast and blend almonds longer, though). Nothing else. How great is that?!
Peanuts are high in protein, fiber and potassium. They’re also a healthy fat. And, are you ready? Not actually a nut. The name “peanut” is a misnomer for this beloved legume. And almonds? They’re what the science guys call a “drupe,” which is a pulpy fruit that has a hard shell containing a seed inside it. The seed, or “nut,” is actually what people know and eat. But legume or drupe butter doesn’t sound appetizing, so let’s stick with nut butter.
Apples and peanut butter are best friends in my house. So are dark chocolate and peanut butter. And pretzels and peanut butter. Let’s just say peanut butter gets around. What a flirt.
- ¾ pound peanuts or almonds (about 4 heaping cups)
- Optional: salt to taste (add this while you're processing)
- Roast peanuts for about 10 minutes at 350 degrees, until golden brown. If using almonds, allow them to roast a tad longer.
- Cool for 5 minutes. (I usually get impatient and throw them in the food processor immediately. My food processor is fine, no damage.)
- Process for about 3-5 minutes, or until butter has reached desired consistency. If using almonds, you will need to process for about 10-15 minutes.
- Store in an airtight container for up to two weeks.
Note: 1) Nutrition facts reflect peanut butter without salt, not almond butter. 2) For the longest time, I didn’t add any salt, but now I do every time; I love that I can control how much salt is added. 3) I can buy peanuts for $3.49/lb, so my cost was approximately $0.16 per serving.