Ingredients

How to make it

  • This will give you a delicious and healthy basic peanut butter. If you want to add flavour to your PB, you can really do some awesome things - cinnamon, cayenne, chocolate, raisins, ginger, curry...you name it.
  • Place dry roasted, unseasoned peanuts in a food processor
  • If flavouring with a spice, add to peanuts in processor - this will be to your own taste, so you'll have to experiment with ratios yourself.
  • Process until desired consistency is achieved, scraping down sides occasionally and testing consistency with spatula.
  • If adding non-spice, solid add-ins, like chocolate or fruit pieces, transfer PB to a mixing bowl, and stir in. PB will be fairly viscous, like a heavy cake batter, and easy to transfer.
  • Transfer PB to a storage container.
  • Keep PB in refrigerator - your PB is all natural, and has no preservatives.
  • PREPARATION NOTE: 6 cups of peanuts will give you 1 kg of Peanut Butter
  • PREPARATION Tip #1: Before placing the top on your processor, cover the top of your work bowl with a piece of cling wrap. This will keep splatters from covering the inside of your workbowl top, giving you one less piece to clean.
  • PREPARATION TIP #2: Immediately following processing, your peanut butter will be warm enough to melt meltable flavourings. If you're planning on adding something like chocolate, decide before adding whether you want your peanut butter to be evenly flavoured, or if you want it to remain in chunks. If it's the latter, allow the peanut butter to cool to room temperature before adding.
  • SERVING NOTE: Eat it right off of a spoon. You'll thank me.

Reviews & Comments 11

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  • beautyblends 3 years ago
    can i use raw, unroasted peanuts with this recipe?
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  • infiltrators 5 years ago
    Hah, I actually had added the nectar because it didn't seem to be blending enough and I thought some liquid might help. Okay, I'm upgrading this processor tomorrow, the mother-in-law has offered to take mine off my hands to support the cause. Hah!
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  • bunnyrock 5 years ago
    I'm using a Cuisinart 12 cup. Gotta go as heavy duty as kitchen appliances will let you. And you'll need to experiment with how long it takes. When you think it looks done, scrape down the sides to check. If it's not there, keep blending.

    I wonder if the agave nectar is causing it to seize up. I'd blend until you get the constancy you want, then add it.
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  • infiltrators 5 years ago
    I added some agave syrup to mine and it tastes phenomenal, but I'm having a tough time getting the texture like in your picture. How long are you blending for? What kind of blender are you using?
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  • tracycj 6 years ago
    This is awesome. Thanks so much for posting it.
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  • nemo 6 years ago
    Oh my... this is incredible. I have to try this!!! We LOVE peanut butter but its difficult to find in Italy. And if it can be so easy and no extra oils and preservatives then wow... must make! ^_^ Thanks!
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  • bunnyrock 6 years ago
    Yes, just peanuts. You can add oil if you like, if you feel that the nut butter is too dry, but waiting is out while it processes makes it completely unnecessary.

    If you're not used to eating natural peanut butter, what you end up with might taste odd to you. Most processed nut butters have a mess of sugar and salt added to it. But once you go natural, it's impossible to go back.

    Also, you don't have to use peanuts. Any dry roasted, unseasoned nut will work!
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  • alaskanmom 6 years ago
    I've never made homemade PB before, and this is so simple. Don't know why I haven't. When making just plain PB, it's just the peanuts? No oil or anything needs to be added? Thanks for opening my eyes to something so simple:)
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  • edensong 7 years ago
    I really need to get back to doing this. Cinnamon, huh? Gotta try that!
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  • bunnyrock 7 years ago
    I agree! It's my absolute favourite version to make.
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    " It was excellent "
    scearley ate it and said...
    This really is fantastic with cinnamon. Holy frijoles.
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