Homemade Peanut Butter

Total Time:
5 min
Prep:
5 min

Yield:
approximately 1 1/2 cups
Level:
Easy

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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    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.
    Yummy
    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.
    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.
    Way, WAY better than store bought :)
    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 "burst" of salty taste each time, not in just spots.
    My question is did you use Kosher salt?
    I'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't buttery enough. I added additional peanut oil very slowly until I achieved the consistency I wanted. It wasn'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.
    Yum! Used coconut oil also. Should have blended peanuts to a finer consistency...but I like crunchy too! :
    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.
    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.
    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.
    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
    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
    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!!
    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!!! :
    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!!
    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
    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!
    Fabulous! We made this with Virginia peanuts, but will also try the recipe with Spanish peanuts.
    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
    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.
    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.
     
     
    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.
    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. ;)
    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.
    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.
    GOOD and easy. I might of used a tab more honey in it. dry roasted peanuts as well
    Simple and delicious. Why have I been spending so much buying store-bought? Natural or not, nothing can compete with homemade.
    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!
    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.
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