Make your own creamy homemade peanut butter
An easy homemade peanut butter recipe with roasted peanuts and a pinch of salt, with no added sugar, palm oil or preservatives.
Peanut butter is one of those things most of us just buy without a second thought, usually the same brand our parents kept in the cupboard. But once you’ve made it yourself, it’s hard to go back. All it takes is a bag of peanuts, a pinch of salt and a good food processor.
Despite their name, peanuts aren’t nuts at all. They’re legumes, closer to beans and lentils, which helps explain why they’re such a good source of plant protein. They also contain healthy fats, vitamin E and magnesium. Making your own means you know exactly what goes into the jar, with no added sugar, palm oil or preservatives.
Tip: When you start blending, the peanuts turn into dry crumbs, then clump into a stiff ball, and you’ll probably wonder if it’s ever going to work. Keep going. After a few more minutes the natural oils are released and the mixture suddenly loosens into a smooth, glossy spread. Roasting the peanuts first deepens the flavour and helps the oils come out faster, and the peanuts should still be warm when they go into the processor. If you like it crunchy, save a handful of the roasted peanuts, chop them roughly and stir them in at the end.
Prep time: 15 minutes | Cooking time: 10 minutes | Makes: about 1 jar (375 ml)
Ingredients
- 500 g raw, unsalted peanuts (skins removed)
- ½ tsp salt
- 2 tsp honey (optional)
- 1 tbsp peanut or sunflower oil (optional, for a softer spread)
Method
- Preheat the oven to 180°C and spread the peanuts out in a single layer on a baking tray.
- Roast for 8–10 minutes, shaking the tray halfway through, until they are golden and smell toasty. Keep an eye on them, as they can burn quickly.
- Leave the peanuts to cool for 5 minutes. If you want crunchy peanut butter, set aside a small handful and chop them roughly.
- Tip the warm peanuts into a food processor and blend for 8–12 minutes, stopping every minute or two to scrape down the sides. The mixture will go from crumbs to a thick ball before becoming smooth and runny.
- Add the salt and honey, if using, and blend for another minute. If the peanut butter is still too thick, add the oil a little at a time.
- Stir in the chopped peanuts for a crunchy version, then spoon the peanut butter into a clean, dry glass jar.
- Store in the fridge for up to a month. Natural oil may rise to the top over time, so just give it a stir before using.
