Homemade Peanut Butter
on Apr 03, 2015, Updated Jun 23, 2023
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Toasting peanuts in the oven not only adds flavor, but warm nuts are easier to puree into homemade peanut butter in a food processor.
I am such a regular at the bulk section at the grocery that I have become quite chatty with the clerk who works in the department.
We have moved beyond talking oats and grains to hair products and more.
I blame a combination of our friendly banter and the speed that everything comes out of the dispensers for why I always end up with more than I planned.
The other week I went home with a whopping 2-pound bag of Virginia peanuts.
It was way more than we needed for snacking, so I made a batch of homemade peanut butter in the food processor.
The nuts went from chopped to gritty to creamy in a matter of minutes.
The end result was an intensely nutty and fresh spread nothing like the kind from a jar.
Homemade Peanut Butter
Ingredients
- 3 cups salted Virginia peanuts
Instructions
- Preheat the oven to 350 degrees F. Spread the peanuts in a single layer on a sheet pan. Roast for 5-7 minutes until they are toasted and golden.
- Transfer the peanuts to the bowl of a food processor. Pulse the nuts a few times to roughly chop them. Then process the peanuts for 4-5 minutes stopping to scrape the sides of the bowl as needed. The peanuts will go from finely ground to clumpy to smooth, thick peanut butter.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
