Homemade Peanut Butter

Total Time:
5 min
Prep:
5 min

Yield:
approximately 1 1/2 cups
Level:
Easy

NUTRITION INFO
Ingredients
  • 15 ounces shelled and skinned AB's roasted peanuts, recipe follows
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons honey
  • 1 1/2 tablespoons peanut oil
  • Roasted Peanuts:
  • 2 pounds in-shell raw peanuts*
  • 2 tablespoons peanut oil
  • 1 to 2 tablespoons kosher salt
Directions

Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

Roasted Peanuts:

*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.

Preheat the oven to 350 degrees F.

Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.

Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Yield: Approximately 2 pounds roasted peanuts in shell


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4.5 48
<div>I believe a food processor cuts the peanuts rather than crushing or mashing.  I've tried this method and gotten a little better results by processing and processing and processing - not 1 - 2 minutes - more like 10 or 15 minutes.  If one's processor is prone to overheating then it has to be shut down and cooled in between periods of use, making it a 20 - 45 minute project.   Even then, there's still a little graininess in the peanut butter, which is only noticeable on the spoon, not when using it on toast or in a recipe.  Still, my plan is to try grinding with a very fine wheel and see if that produces better results.  <br /><br /></div>Salt is also an issue.  I started with unsalted peanuts and added salt to taste, which helped avoid an overly salty butter.  That said, the salt wasn't incorporated very well even after 12 minutes of processing. Next time I'll try melting some of the peanut butter with salt, then mixing it into the rest of the batch.<br /> item not reviewed by moderator and published
I used a Magic Bullet. I also used a potato masher. A little creativity goes a long way. Great recipe! item not reviewed by moderator and published
Doesn't address issues we real people (not rating bots) are having. Food processors, questions unanswered. This recipe sucks because it doesn't explain ANYTHING!!!! If Oil Content is an issue, then how do we extract said oil? item not reviewed by moderator and published
I think this site does a better article http://www.thekitchn.com/how-to-make-homemade-peanut-butter-cooking-lessons-from-the-kitchn-199110 item not reviewed by moderator and published
I can't make peanut butter! I've looked at a zillion different websites and recipes with the same instructions: just process the nuts until creamy. My problem is that it never becomes creamy - even after 5, 10, 15, 20 minutes. Perhaps its my machine? It's an Oster-brand machine (link: bit.ly/1qzT9u6). I use dry roasted unsalted peanuts, and on separate occasions, added varied amounts of oil. It just isn't working. Any thoughts or advice? item not reviewed by moderator and published
My execution also resulted in a gritty crumble instead of a smooth paste. I do note my peanuts are darker than his post-frying. Also, I have suspected that my food processor is not up to snuff for some time, and this only adds to that suspicion. 15 total minutes of processing (with scraping) should be sufficient to break things up. item not reviewed by moderator and published
Easy, delicious peanut butter recipe! Thanks, AB! The hubby found this recipe, AB never steers us wrong! Hubby made it, we loved it, and now we make our own organic roasted peanut butter all of the time. item not reviewed by moderator and published
Excellent! I found mine to be a bit thick when stored in the fridge but possibly more peanut oil or longer in the food processor (according to comments below) will remedy the issue. item not reviewed by moderator and published
Yummy item not reviewed by moderator and published
Made this for my boys--it didn't last a week. They had it all eaten in 4 days. Going to have to make it again soon. item not reviewed by moderator and published
I didn't have peanut oil so I used sunflower oil, but I doubled it because it was dry. It came out amazing. Creamy and tasty, the honey makes it great and I put less salt. It's a bit chunky, but i like this this way, and it's because of my food processor. I love it! No more store bought. item not reviewed by moderator and published
Way, WAY better than store bought :) item not reviewed by moderator and published
I dont know if I goofed up on the salt or what but everything would have been fine about this recipe but the peanut butter tastes way too salty. You get a &amp;#34;burst&amp;#34; of salty taste each time, not in just spots. item not reviewed by moderator and published
I&amp;#39;ve always wanted to try and make my own peanut butter. Recently I purchased a large bag of roasted peanuts without salt in error. We wanted roasted and slated in the shell. It sounded like the perfect time top make my own with the unsalted peanuts. I followed the directions and initially it wasn&amp;#39;t buttery enough. I added additional peanut oil very slowly until I achieved the consistency I wanted. It wasn&amp;#39;t that much more oil. The flavor is fantastic, with everyone enjoying it. The only thing that I noticed is that the peanut butter is not a creamy and smooth as store brands. I believe that my foo processor is the reason. The results are very slightly granular, but that is okay. item not reviewed by moderator and published
Yum! Used coconut oil also. Should have blended peanuts to a finer consistency...but I like crunchy too! : item not reviewed by moderator and published
Excellent Recipe! However, Believe it or not I didn't use the oil. I also did not use a food processor. I used a blender jar designed for nut butter. This jar has a built in scraper blade that scrapes the blended peanuts from the side of the jar and redirects them back to the blade. Blends in about 90 seconds. Google the site Restauranttory and search for twister jar. item not reviewed by moderator and published
This is great! I will never buy peanut butter again. I did not roast the peanuts and just processed the nuts, honey, and vegetable oil (I did not have any peanut oil together and WA-la. item not reviewed by moderator and published
This recipe is excellent! I cheated a bit and used canned roasted peanuts due to time constraints, but will try it next time roasting my own. As is, the recipe is superb. I added a wee bit more honey to it. I also like the grainy, almost crunchy consistency more than the creamy and smooth so I don't process it very long. My husband loves this peanut butter and we both love the fact that it's homemade and we know exactly what's going into it. item not reviewed by moderator and published
Loved it! Mine did not come out smooth but the taste was wonderful. Proud to make homemade bread, homemade jam and now the peanut butter! Thanks item not reviewed by moderator and published
amazing recipe! for the user named, AGRIG, if your peanut butter is grainy just keep processing it for a few more minutes, if its texture doesn't get any smoother after a few minutes put it on a blender at maximum speed one cup at a time and you'll have your smooth texture of course you can't just put the peanuts on the food processor/blender and leave them there, you have to stop from time to time, scrap the sides and start again item not reviewed by moderator and published
I love this recipe!!!!! I like the little bit of a grainy texture it has. I used canned cocktail peanuts (just cause that it what I had on hand and agave nectar. It did take a little bit of time for it to come together, but when it did OMG!!!! Alton Brown, you sir are my hero!! item not reviewed by moderator and published
Hi there: I just made this recipe, I used agave nectar and cocoa nut oil instead of of honey (which I love so much and peanut oil ( I didn't have any. It is tremendously delicious. I have frozen the rest of peanuts so when we are low I can put together another batch. I cannot believe I waited this long to make something so simple and amazing!!! Thank you so much for the yummy recipe!!! : item not reviewed by moderator and published
I tried this for the first time, and it is wonderful! For about $2.50, I was able to make delicious homemade peanut butter for my family. My only alteration was using, 1 tblsp of oil, instead of 1 1/2. It worked well for me. I will definitely be saving this recipe for the future!! item not reviewed by moderator and published
this couldn't be any easier...i used some gourmet Virginia peanuts we had from a christmas basket, and pulverized them in my ninja...this was great to make on national peanut butter day, as well as we ran out of peanut butter...thanks Alton item not reviewed by moderator and published
well i couldnt get the peanut butter smooth. it was grainy. i think it was the lack of peanut oil i put in. but the peanut flavor was great! item not reviewed by moderator and published
Fabulous! We made this with Virginia peanuts, but will also try the recipe with Spanish peanuts. item not reviewed by moderator and published
There is no need to add additional oil when making peanut butter. Just let food processor keep running until it turns into peanut butter. The less oil the better for your health item not reviewed by moderator and published
Everyone went, "mmmmm, give me more", so that seems like a good review. I love honey and would add more, for me, but kept it under control for the rest of the family. Looking forward to trying this with some other types of nuts. item not reviewed by moderator and published
Good, but you don't really need the oil or the salt. If you process it for longer (5-6 mins), it will thin out and become creamery on its own. Just like almond butter, which can take up to 15mins in the food processor. item not reviewed by moderator and published
This is great. Used to buy the fresh ground PB at a well known organic food store. Their machine was broken one day so I tried this. I was accustomed to a somewhat grainy texture, but this is smoother than theirs. Finished it in 5 minutes tops. To make it even easier I used honey roast peanuts. YUM, and cheaper than the "store ground" version. item not reviewed by moderator and published
I would give it 5 stars, but following the recipe got me a peanut butter ball instead of a spread. I drizzled more honey and peanut oil while processing and it helped, but I think I'll add even more next time. And less (or no) salt. Other than that, it's actually very good, and I will definitely be making my own PB on a regular basis...hopefully getting a creamier consistency next time. ;) item not reviewed by moderator and published
While it tastes like peanut butter, I couldn't achieve a good creamy texture. It's rather gritty, but that's probably my processor's fault. I think it would be excellent for my peanut butter pie, but as a spread it's too gritty. item not reviewed by moderator and published
good but too much work for the reward. it also didn't taste as good to me as Parkers natural peanut butter. i will try again with some peanuts that have already been shelled to see if it makes it less tedious. item not reviewed by moderator and published
GOOD and easy. I might of used a tab more honey in it. dry roasted peanuts as well item not reviewed by moderator and published
Simple and delicious. Why have I been spending so much buying store-bought? Natural or not, nothing can compete with homemade. item not reviewed by moderator and published
So dang good! I don't know why it doesn't occur to people (me) how you can make certain staples at home so easily and sooo deliciously. This was absolutely delicious and with my tasty orange blossom honey, even better. Thanks Alton for another winner! item not reviewed by moderator and published
Wow Definitely Good Eats I used raw Spanish peanuts. Put them in boiling water for 3 minutes to loosen the skins. Roll the peanuts in a towel then rolled them with hands (wear latex gloves) to remove the skins. Roasted them on a half sheet with no added oil until brown. I set a side 4 Tbs of the chopped nuts so I could have chunky peanut butter. I added 1/2 tsp more peanut oil so that it will spread easily when cold. It will get runny when warm. To make it spread easier for sandwiches without having to add more oil just set out for about 30 minutes before you want to use it. item not reviewed by moderator and published
Loved it! Removing the shell and skin was a little tedious, but did it with a friend and gave us a chance to sit and catch up :) The final result was awesome!! I feel good because I know exactly what is going into my peanut butter. item not reviewed by moderator and published
Being a mother of six young children I go through A LOT of peanut butter sandwiches. We try to eat organically as much as possible and this is was such an easy recipe. I added just a touch more oil to make it a bit more"spreadable" on my homemade spelt bread. I order most of our organic food in bulk and I was able to buy the organic peanuts which were already roasted. That is a huge time saver which makes the prep time and cook time for Alton's Peanut Butter truly 5 minutes. It stores fabulously in the fridge for as long as you can keep it before it gets eaten up. The peanut butter sets up very well after only a short time in the fridge. I recently was on a trip where I could not have my own peanut butter and had to buy some. I couldn't believe the difference. I will never again have to buy store bought peanut butter again and neither will you! item not reviewed by moderator and published
But Good Eats! This is an extremely easy recipe. I bought pre-roasted peanuts at the local store (take pity on me, Alton. I do not know what kind they were) . I spent a couple of hours watching Sky Captain and the world of Tomorrow while I shelled and skinned the 15 oz. that AB called for. After the end of the movie, I put the nuts, and salt in the food processor and gave it a whirl. After the nuts were chunky, I drizzled in the honey and peanut oil. 5 minutes after the credits rolled, I had my home made peanut butter for my breakfast toast. item not reviewed by moderator and published
Saw this on Good Eats and had to try it. I went to an organic grocery store and got a pound of already roasted spanish peanuts. I had to take the skin off one by one, so that took a while, but it was well worth it. I ended up adding more peanut oil overall to make it creamier. I highly recommend this! It's very easy and delicious! item not reviewed by moderator and published
I'm a total novice in the kitchen but Alton made it look so easy I figured I'd try it.I couldn't believe how easy it was.I'd prefer it to be sweeter and creamier so next time I'll add more honey and peanut oil.I'm so impressed with myself I keep calling people and telling them, "I made homemade peanut butter- and it turned out right!" item not reviewed by moderator and published
Couldn't ask for a simpler, easier recipe to follow. Alton did such a great job explaining it on the show that we had to try it. We'll be using this recipe alot. item not reviewed by moderator and published
I used canned lightly salted peanuts. Awesome and quick!! I cut the recipe in thirds to just make enough to spread on celery for appetizers! item not reviewed by moderator and published
This recipe is nice and easy, I added a little more peanut oil to smooth out the PB, and it came out great. item not reviewed by moderator and published
mmmm item not reviewed by moderator and published
A simple easy recipe for Peanut Butter. The peanuts make all the difference. If you use pre-roasted, it will be flavorless, but roast them yourself and it's delicious, salted or not. item not reviewed by moderator and published
I think that the PB was a little bland. It was easy to make, and I will make it again. Next time, though, I will make some changes. Maybe a different peanut variety will yield better results. All in all, a great starting point... cayenne PB &amp; J here I come! item not reviewed by moderator and published
Vitamix blender will do what you want item not reviewed by moderator and published
Do it in a grinder instead of a blender. That will work for sure. In a blender it may not happen or with some models will take time if it happens. But with a grinder it will turn creamy for sure and in a few minutes. item not reviewed by moderator and published
Can this also be done with Almonds Instead of Peanuts ? I don't like Peanuts but I like a lot of other nuts Almonds Pistachios Pecans and Walnuts among Others lol item not reviewed by moderator and published
My question is did you use Kosher salt? item not reviewed by moderator and published

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