Homemade Peanut Butter
Making nut butters at home is as easy as revving up your food processor.
Gather Your Ingredients
Before You Begin
You can use raw or preroasted peanuts here, but do not use salted peanuts. Roasting the nuts before grinding them not only boosts their flavor but also warms their oils, allowing for faster breakdown during processing. (We also warm preroasted nuts for this reason.) You can customize your peanut butter by adding ¼ to ½ teaspoon of ground cinnamon, nutmeg, or ginger or ⅛ teaspoon of cayenne pepper to the peanuts before processing in step 2.
Instructions
1.
Adjust oven rack to middle position and heat oven to 375 degrees. Spread peanuts in single layer on rimmed baking sheet and roast until fragrant and slightly darkened, 10 to 12 minutes, rotating sheet halfway through roasting. (If using preroasted peanuts, place in oven for 5 minutes to warm.) Transfer sheet to wire rack and let peanuts cool slightly, about 10 minutes.
2.
Process peanuts in food processor until oil is released and paste begins to form, scraping down sides of bowl often. Add honey and salt and continue to process to desired smoothness, 3 to 4 minutes longer. Season with extra honey and salt to taste. If butter is thicker than desired, thin by adding vegetable oil, 1 teaspoon at a time, pulsing 3 times after each addition, until desired consistency is reached. If butter is thinner than desired, thicken by adding water, 1 teaspoon at a time, pulsing 3 times after each addition, until desired consistency is reached. Transfer to jar with tight-fitting lid. Butter can be stored at room temperature or refrigerated for up to 2 months.
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