Homemade Peanut Butter

I admit, the first time I tried peanut butter I was disgusted. I couldn’t understand what the heck was the fuzz about? Thought of having peanut butter toast with jam didn’t seem appealing to me at all. Actually I still haven’t tried out the peanut butter jam combination. Ha, guess I still have things to try out!

But last summer I gave it another try and made my own peanut butter from scratch. Once I did, I was totally hooked! The homemade peanut butter has infinitely more flavor than any store-bought peanut butter I’ve had. It tastes more nuttier and well, just better! Since then I have always made peanut butter myself, tho my boyfriend complains about the noise that the proseccor makes while making it. And asks me if it’s really wort it?

But is it? – Well, for me matters the most price and quality. You get a normal sized peanut butter for about 3.40€ here in Estonia. And that’s not a organic one or anything fancy. To make it by yourself it costs about 1.60€? Second thing is the ingredients list on the store sold peanut butter – it’s not always very precise.  Usually it says that it includes roasted peanuts, sugar and hydrogenated vegetable oil. The last ingredient is the main reason why I refuse to buy peanut butter or anything else that has something like this listed as an ingredient. Thing is that I don’t know what they have used as a vegetable oil. It can be rapeseedoil, coconut oil, palm oil etc. Palm oil is a definite NO-NO in my diet and I try my best to avoid cononut oil as well. Tho it’s not so easy as in some recipes it’s a nessecary ingredient.

If you have any suggestions what to use instead of coconut oil in vegan recipes then let me know in the comments!

Back to the topic. As you can see, making it from scratch has many benefits. You save money, you get a better tasting peanut butter, you know what’s in it and you can modify it by your liking. And it’s ridiculously easy to make! Peanuts, meet food processor. Food processor, it’s go time!


Peanuts go through multiple stages before becoming a soft, spreadable butter. At first the mixture is dry and crumbly, then it starts to look a bit more glossy. And if you blend it even more it starts to resemble something peanut-butter-like.

But don’t give up there! Blend even more and in few minutes your peanut butter becomes a soft smooth peanut putter dreamy. I must mention that homemade peanut butter will always have a rougher texture than the store ones. You can add a bit of oil to make it more creamier, or a powerful food processor will make a difference. Toasting the nuts before blending helps to achieve the creamyness as well. And gives your peanut butter a richer flavor.


What You Need


  • 400g  raw, shelled peanuts
  • salt – for taste
  • 1-2 tablespoons honey or agave syrup
  • 1-2 tablespoons peanut oil or olive oil – optional, for creamier peanut butter

Optional add-ins: cocoa powder, handful of chocolate chips, a spoonful of nutella, cinnamon or other spice


  • Food processor or blender
  • Spatula
  • Container with lid


Roast the peanuts: heat the oven to 180°C and toast the peanuts on a baking sheet until lightly golden and glossy with oil. Make sure to spread them out into a single layer.You can skip this step if you’re using pre-toasted nuts. Once you remove the peanuts from the oven, let them cool.

Pulse the peanuts until ground. If you want a chunky peanut butter, remove a handful of chopped nuts and set aside. And then start processing! Don’t forget to make some stops to scrape down the sides of the bowl. If the mixture is soft and creamy – add in the honey and salt. If the mixture feels a bit dry – then add some oil.

And that’s how simple it is! Within few minutes you have your peanut butter customised according to your liking. Store in the fridge or at room temperature if you think you’ll go through it fast enough.


Do you make your own peanut butter or other nut butter? Any favorite tips to share? What do you like mixing into your nut butter?

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0 responses to “Homemade Peanut Butter”

  1. berry says:

    Mmmh…this looks yummy! Thanks for the recipe.

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