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Easy Homemade Peanut Butter

homemade peanut butterFriends, consider this your guide to the easiest homemade peanut butter.

You all know I can’t get enough of peanut butter—and this recipe is made on a monthly (or perhaps weekly) basis in our home.

easy homeade peanut butterIt is so simple—requiring just 1 (or 2) ingredients, and comes together in only 10 minutes.

Let’s get blending! Today we’re making some Easy Homemade Peanut Butter!

homemade peanut butter caloriesThis nut butter starts with simple roasted peanuts. The flavor of roasted peanuts is rich, earthy, and tastes great with any dish (or just by the spoonful). If your nuts are not salted, add a pinch of sea salt—if they are salted, proceed to the blending.

Wait it out my friends—the creamiest nut butters take patience. The texture of the mixture in your food processor will change from a powder texture to a thick mixture, to a smooth, creamy butter. 

homemade creamy peanut butterAnd thats it! Making homemade peanut butter is that easy! Plus, you can control the texture, salt content, and save money.

I hope you LOVE this easy homemade peanut butter! It is:

Creamy

Rich

Salty

Versatile

Easy to make

& so Delicious!

healthy homemade peanut butterIf you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

Give this homemade peanut butter a try in my sweetheart cake balls, thai peanut soup with kale, tofu noodle bowls, or my peanut butter banana bread.

homemade peanut butter recipe

Easy Homemade Peanut Butter
 
Prep time
Total time
 
Consider this your guide to the easiest homemade peanut butter. Requiring just 1 (or 2) ingredients, this nut butter comes together in only 10 minutes!
Author:
Recipe type: Side, Snack, Breakfast, Dessert
Cuisine: Gluten Free, Dairy Free, Oil Free, Sugar Free
Serves: 16 Tbsp.
Ingredients
  • 2 cups roasted peanuts
  • pinch sea salt (if nuts are unsalted)
Instructions
  1. Add peanuts and a big pinch of sea salt (if using) to high speed food processor*. Blend on high for about 10 minutes. During this time, the nut butter will become powdery, then for a thick mixture, and then become a smooth, creamy butter.
  2. Scoop peanut butter into a small, sealed jar. Nut butter will last for up to 3 months at room temperature or refrigerated for up to 6 months. I prefer refrigerating my homemade nut butter as it prevents the natural separation which simply requires stirring the oils back into the nut butter.
Notes
*You can also use a high-quality blender—like a Vitamix or Blentec. Most blenders will not distribute mixture well while blender so in general, you are better off using a food processor.

Nutrition information is a rough estimate of 1Tbsp. or 1/16th of the entire recipe.
Nutrition Information
Serving size: 1 Tbsp. of 16 Calories: 103 Fat: 9g Saturated fat: 1.3g Carbohydrates: 2.9g Sugar: 0.7g Sodium: 30mg Fiber: 1.6g Protein: 4.7g Cholesterol: 0mg

The Local Sprout

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