Peanut butter on toast, PB&J, peanut butter and bananas (or on my banana bread recipe!) …there’s so many ways I love eating peanut butter! I can’t tell you how many times I’ve grabbed a spoon and a jar of Jiff and went ham. Can anyone else relate?
Whether you’re a Jiff or Skippy lover, homemade peanut butter is next-level. It takes about 5-minutes to make and is customizable to the exact sweetness and saltiness that suits your taste buds!
TIP: try making other nut butters by swapping peanuts with almonds, cashews or hazelnuts!
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Makes: 2 cups of peanut butter
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
2 cups dry roasted unsalted peanuts
1-2 tablespoons honey (or sub agave nectar)
¼-1/2 teaspoon salt
Optional: 1 tablespoon vegetable oil or peanut butter (I don’t add oil! The natural oil provides enough for my taste!)
In a food processor, add peanuts. Start at a low speed for about 30 seconds and let peanuts chop up. Turn to a high speed and in about a minute, you’ll see the peanuts go from a chopped texture, to a sticky lump, to smooth peanut butter!
Turn food processor off, remove the blade and scrape down the sides of the food processor. Replace the blade and turn processor on for another 10 seconds.
Scoop peanut butter into a separate bowl, and add honey and salt to taste!
Keep peanut butter covered at room temp for a week. Place in the refrigerator for up to 3 months!
The Steps with Video
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