It’s been a few days since I’ve posted something – we had a good time relaxing over the long weekend but I’m back now and I hope you’re ready to make some super fast, 3-ingredient Homemade Peanut Butter!
Creamy, delicious, and most importantly, EASY – this is the stuff of peanut butter dreams. Ok let’s walk through this situation step-by-step.
Add your peanuts to a high-powered food processor. this is the one I use – it’s amazing!
Process away! The following photos show what the peanuts will look like at different stages – first you’ll have a crumbly mixture, then it will start to ball up.
Next, it’s going to start to get more liquidy – but it’s not done yet! If it’s not pourable, it’s not done. I almost made this mistake!
At this point, you’ll want to add some oil to help smooth the peanut butter out. (Full instructions are in the recipe at the bottom, as always!)
And done! Smooth, creamy, liquid gold! From start to finish, it takes about 5-7 minutes to process the peanuts into peanut butter. You can stop the food processor occasionally to scrape the sides if needed, or just to give your food processor a break if it’s starting to feel hot.
Some of my favorite ways to eat this are – straight off the spoon (no shame!), smothered on a graham cracker with some bananas and honey, or added to s’mores – it is that time of year! I have a hunch that little jars of this would make great gifts, too!
I’m working a special recipe that uses this homemade peanut butter – stay tuned! Any guesses what it is??
Did you make this recipe? Snap a photo!
Homemade Peanut Butter
Creamy, dreamy peanut butter - made with just honey, oil, and peanuts! It's incredibly easy and delicious.
- 2 cups dry roasted peanuts I prefer unsalted - otherwise the pb is too salty
- 2 tbsp honey
- 1 - 3 tbsp vegetable oil
- salt, to taste
Make it: Add the peanuts to a high-powered food processor. Process on high! The mixture will be crumbly, then it will start to ball up, then it'll start to smooth out. When it hits the smoothed out stage, but is still a little grainy and pretty thick, add the vegetable oil, 1 TBSP at a time, pulsing between to combine. This will help thin out the peanut butter and make it creamy.
Once the peanut butter is creamy enough for you, add the honey and a pinch of salt and pulse to combine. Taste the peanut butter and add more honey or salt as desired.
Store it: Store the peanut butter in an airtight container (I like using little mason jars for this!). It can be kept at room temperature if you think you'll go through it in less than a week, otherwise store it in the fridge for up to 2 weeks.
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