In this homemade peanut butter recipe, lightly salted peanuts are blended with honey, grapeseed oil and a little salt in a food processor until smooth.
How many of you make your own homemade peanut butter? I highly recommend attempting this at least once in your lifetime. It’s so easy and to me tastes how peanut butter tasted as a kid, before the hydrogenated oils.
My Mom always bought real peanut butter as a kid.
You know the kind with the thick layer of oil at the top that you had to stir-up oh-so-carefully as to not splash the oil onto the counter. Every single time I wanted a piece of peanut butter toast it was a chore and I didn’t like chores, still don’t really.
In this recipe; the peanuts are blended in a food processor, then quickly stored in the fridge and probably will be gone before the oil ever makes its way to the top. I’ve realized I really don’t make my own pb as often as I probably should, but I planned on making some special pb pancakes for two very special girls sooo why not go all out?
To Make This Homemade Peanut Butter You Will Need:
lightly salted peanuts (salted can be used, just reduce the amount of salt used to season)
- grapeseed oil
- kosher salt
I’m not trying to sound like a, oil snob. But for the record I really don’t like to use vegetable oil, for personal reasons… but if you do use it then you could substitute that for the grapeseed. However next time I’m trying this recipe with coconut oil!
You can use salted or lightly salted peanuts. I like using lightly salted, so I can control the salt going into the butter. But I like mine a little under salted. So you’ll have to adjust the salt to your liking.
Add 2 and 1/2 cups lightly salted peanuts to a food processor.
With the lid firmly attached, blend until it starts to look like coarse wet sand.
While it’s running drizzle in 1/4 cup grapeseed oil.
It’s going to look kinda wet, but jus you wait.
Scrape down the sides with a spatula and watch out for those blades!
Put the lid back on and drizzle in the 2 tablespoons of honey. The honey kind of binds it all together and thickens it up.
And there you have it, homemade peanut butter!
Pour the homemade peanut butter it into a jar.
Creamy all natural, homemade peanut butter.
I have to tell ya, don’t expect Jiff or Skippy here. It’s close though. If you’re one who likes the texture and flavor of an all natural pb then this is for you. At this point you could spread it over warm toast or spoon some in a bowl to dunk some apple wedges in. Maybe even make some cookies!
NOTE: After it’s been in the fridge you might want to set it out for a few to soften it up a bit before using.
Who knows maybe I’ll go real crazy and make my own almond or walnut butter next!
Oh and because I didn’t want to risk it separating or going rancid; I’m storing this jar in the fridge.
Now grab a slice of bread and some jelly and use this homemade peanut butter for one epic pb&j!
Homemade Peanut Butter
- 2½ cups lightly salted peanuts, salted can be used, just reduce the amount of salt used to season
- 4 tablespoons grapeseed oil
- 2 tablespoons honey
- kosher salt, to taste
- Place peanuts into a food processor. Turn on and let run until the peanuts are well ground and resembles coarse wet sand. Slowly pour in the oil. Stop, scrape down the sides of the bowl and replace the lid.
- While processor is running add in the honey, season with kosher salt according to your taste.
- Store in an airtight jar in the fridge, but just be sure to let it sit out for a few before using.
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