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
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:
- 2 pounds in-shell raw peanuts*
- 2 tablespoons peanut oil
- 1 to 2 tablespoons kosher salt
*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
Photo: Homemade Peanut Butter Recipe

















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By thisgurlluvs2cook
san luis obispo, CA
on April 22, 2013
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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.
By Kimberslice
Pennsylvania
on February 03, 2013
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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
By leandrokoiti
on September 28, 2012
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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
Read all 31 reviews