Freshly-made peanut butter simply can’t be beat. Make it from scratch once, and you’ll find it tough to return to store-bought varieties, which can often be loaded with unwanted fat and sugar. Our basic recipe needs just one ingredient (peanuts!), but a little salt and honey lend a salty-sweet punch. Better yet, the most time-consuming part is scraping the extra bits out of your blender.
This recipe works best with a high-powered blender, such as a Vitamix or a Ninja, but a food processor will also get the job done (the nuts may take a bit longer to process). We used dry-roasted, unsalted peanuts to save time, but you can also roast raw peanuts at home first. (Here’s a helpful nut-toasting primer.)
Looking for how to make almond butter from scratch? Check out the recipe here.
16 ounces dry-roasted unsalted peanuts (1lb. or 3 ¼ cups)
1 teaspoon kosher salt
1 tablespoon honey (optional)
Calcium 2% DV
Potassium 4% DV
Est. added sugars 0g
How to Make It
Place peanuts, salt, and honey (if using) into a blender. Starting on lowest speed, blend mixture until crumbly, about 30 seconds to 1 minute. Increase speed and blend until smooth and creamy, about 1 to 2 minutes.
Using a spatula, scoop peanut butter into an airtight plastic container and keep refrigerated.
Find dry-roasted, unsalted peanuts (find them in handy 16-ounce containers at most grocery stores) for convenience and nutrition. This variety contains no added salt or oils during the roasting process, all of which can add small amounts of sodium, calories, and fat.