Kitchen DIY: Homemade Peanut Butter

Since the last Kitchen DIY┬ápost was such a hit, I’m going to try ┬áto make it a regular series here! If you have any suggestions for homemade kitchen ingredients or components, let me know, I’m always up for requests. This go around, we are talking about homemade peanut butter. I’m a little ashamed to say that I wasn’t making homemade peanut butter until very recently, as in, within the last 6 months or so. The thing that really hung me up was all the oil in commercially made peanut butter. The natural kind that I bought grossed me out, seeing all the oil float to the top and inevitable create a mess when I tried to stir it in. But, I knew the already blended peanut butter wasn’t super great for me either (I mean, I’ll still eat some Jiffy, don’t get me wrong). Plus, the prices of peanut butter seems to be rising, so there has to be a way to make it at home, right? Right!

As it turns out, making homemade peanut butter is probably one of the easiest kitchen staples you can tackle. The hardest part is just letting it keep grinding away in the food processor and making sure you don’t eat it all in one day. The other great thing about making your own peanut butter is that you can control how salty or sweet you want the end result to be. I like my peanut butter on the saltier side, but if you are watching salt intake or want a sweeter variety, you can add or take away salt or a sweetener, giving you the best result for your tastes. I’ve found that using roasted peanuts gives a really nice caramely taste to the peanut butter, while raw peanuts give more a a pure peanut butter taste. You can also stop the food processor a little before everything becomes nice and creamy, if you want more of a chunky peanut butter.

This is my favorite Kitchen DIY so far, but let me know what you would like to see!

Kitchen DIY: Homemade Peanut Butter Kitchen DIY: Homemade Peanut Butter



Kitchen DIY: No Oil Added Homemade Peanut Butter



  • 34 cups peanut (either raw, roasted, salted or unsalted)
  • Optional: Sweetener of your choice (either agave nectar, sugar, etc.)
  • Optional: Additional salt (if peanuts are unsalted)


  1. In the bowl of a food processor or high powered blender (I have the best luck with a food processor), place all of the peanuts. Blend on low for at least 5-8 minutes, checking occasionally to make sure the sides do not need to be scraped down. Keep processor going until peanuts are well blended. This is a good time to do other things, dishes, sweeping, anything to keep you from constantly checking the peanut butter! Keep the food processor going, even if it may become warm. Once peanuts are well blended, switch the speed to high and process for an additional 5 minutes, ensuring a creamy result. Transfer to a jar and store in a cabinet (not the refrigerator!) for up to a month.