Homemade peanut butter is raw shelled peanuts toasted in a dry skillet for 5 minutes, then blended with a teaspoon of oil and optional sugar or honey and salt, scraping down often, until creamy and smooth. It takes 15 minutes of preparation and 5 minutes of cooking, and serves 8.
A healthy, inexpensive spread that is easy to make and very filling.
How to Make Peanut Butter?
Start with raw, unsalted shelled peanuts and toast them first; the toasting gives the flavor. Then blend patiently, scraping the sides, until the oils release and it turns creamy.
Nutritional Information
Each serving of peanut butter contains approximately 360 kcal, 10 g of carbohydrates, 31 g of fat, 16 g of protein, 5 g of fiber, 3 g of sugars, 0 mg of cholesterol, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Peanut Butter Recipe
Preparation: 15 minutes
Cooking: 5 minutes
Servings: 8
Ingredients
- 500 g (3½ cups) of raw shelled peanuts
- 1 teaspoon of olive oil
- 1 teaspoon of sugar or honey
- ½ teaspoon of salt
Instructions
- Put the raw peanuts in a large skillet over medium heat and toast for about 5 minutes, stirring constantly with a wooden spoon, until lightly toasted but not burnt. You can also buy them already toasted.
- Put the toasted peanuts in a blender or stick blender cup with a teaspoon of olive, sunflower, or other oil, plus the optional sugar or honey and the salt, and process on low for about 30 seconds to break them up.
- Scrape down with a spatula and keep blending on medium high, scraping again, about 10 times, increasing the speed until the peanut butter is creamy and smooth.
- Store in clean jars, covered and refrigerated. Serve with crackers, in sandwiches with jam, or with banana bread.
Additional Tips
Oven toasting
Toast the peanuts at 180°C (356°F) for 10 minutes, stirring halfway, for a deeper flavor.
Short pulses
Process in short pulses, scraping every 30 seconds; add oil only if it is very dry.
Let the motor rest
If the blender heats up, pause a minute before continuing.
Crunchy version
Stir in a handful of chopped toasted peanuts at the end.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Olive oil | Sunflower oil | 1 tsp | Neutral flavor |
| Sugar | Honey | 1 tsp | Floral note |
| Sugar | No sweetener | 0 | Pure peanut |
| Smooth | Crunchy | Handful of peanuts | More texture |
Frequently Asked Questions (FAQs)
1. Can I use roasted instead of raw peanuts?
Yes, it speeds things up and adds a toasty flavor; adjust the blending so the motor does not overheat.
2. How do I keep it from getting too runny?
Use less oil and blend gradually; if it turns runny, add more toasted peanuts and blend again.
3. Can I make it without sugar?
Yes, leave out the sugar or honey for a pure, healthier version.
4. How long does homemade peanut butter keep?
With no preservatives, it keeps well for 2 to 3 months refrigerated in a clean, covered jar. Discard it if the smell, taste, or appearance changes.
Benefits of Peanuts
Peanuts are rich in protein, fiber, vitamin E, niacin, folate, magnesium, phosphorus, and potassium, and contain antioxidants such as resveratrol. Most of their fat is unsaturated.
Did You Know?
The peanut is not a nut but a legume of the Fabaceae family, which explains its high protein content.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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