You can make one cup of homemade peanut butter in less than ten minutes with just peanuts, a little honey, and a food processor. Peanuts are inexpensive, and making your peanut butter is another way to control the amount of sugar and sodium you consume. Also, try this homemade single loaf of Amish white bread.

Love recipes made with peanut butter? Read How to make homemade peanut butter fudge and How to make homemade peanut butter cups.

jar of homemade peanut butter

I made some peanut brittle last week and had a bunch of leftover peanuts, so I pulled down the little food processor and made my own with just the perfect amount of salt and honey!

Keep dry roasted peanuts and honey in the pantry, and make this homemade peanut butter recipe in smaller batches.

Recipe Ingredients

  • Peanuts: I buy the ones without salt so I can control the amount of salt in my peanut butter recipe.
  • Honey: Only use the real stuff! Honey adds a hint of sweetness and is also a natural preservative.
  • Vegetable Oil: Just a bit of oil helps the peanut butter to maintain a smooth consistency. You’ll add more oil if you want a pourable peanut butter that is more of a sauce.
  • Salt: Finely ground sea salt will give the peanut butter a pleasant, clean taste and avoid a gritty texture.

Equipment Needed: You will also need a food processor. My Cuisinart finally died so I replaced it with a smaller 3.5-cup KitchenAid model, which I love. Since I mostly cook for two and have a small kitchen, so I appreciate the smaller footprint.

Step-by-Step Recipe Instructions

All you need to do is place the dry roasted peanuts in the food processor and run for about 5-6 minutes until the peanuts transform into smooth and creamy butter. I have a smaller unit, so I will stop the food processor every 30-45 seconds or so to keep the motor from overheating.

Start with 1 1/2 cups of peanuts, making about 12 ounces of finished peanut butter.

Run the processor on chop for about 45 seconds.

Switch to the Puree setting and continue to run for about 3-4 minutes, depending on how creamy you like your peanut butter.

Next, add the honey, oil, and salt. Taste the peanut butter and add salt and additional honey to your taste. Add more oil if you want a thinner peanut butter.

Store the peanut butter in the fridge. My old Bonne Marman Jam jars are perfect for storing homemade peanut butter.

Do you need to refrigerate homemade peanut butter?

Yes, it should be refrigerated because the oils can become rancid if left at room temperature for too long. To soften, remove from the refrigerator and let sit at room temperature for 30 – 45 minutes.

Can you freeze the peanut butter?

Yes, freeze the peanut butter in a freezer-safe storage container for up to six months. I freeze homemade peanut butter in amounts needed for my chocolate peanut butter cups and cookies.

How to make peanut butter spread without a food processor

It’s pretty much the same process. Add the peanuts to a blender, and set to low speed. When the peanuts are completely broken down and begin to look creamy set the blender to medium speed. Drizzle in the honey and continue blending until the peanut butter reaches the desired consistency.

HOMEMADE PEANUT BUTTER: Frequently Asked Questions

Do I need to use honey?

No, you can leave it unsweetened or add some brown sugar, or maple syrup.

Why isn’t my peanut butter coming out smooth and creamy?

Be patient when grinding the peanuts; it will take a few minutes to get to the creamy stage. Also, avoid using coarsely ground salt.

How do I make my peanut butter crunchy?

Follow the recipe above and then fold in some coarsely chopped peanuts to add crunch.

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jar of homemade peanut butter

Homemade Peanut Butter

Creamy homemade peanut butter in under 10 minutes. Making homemade peanut butter put you in control of the sweetness and sodium.
4 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 6 minutes
Total Time: 6 minutes
Servings: 1 .5 cups
Calories: 169kcal
Author:Sydney Dawes


  • 1 ½ cups Unsalted Peanuts
  • 1 tablespoon Honey
  • pinch of salt or to taste


  • Place peanuts in the food processor on "Chop" for about 45 seconds.
  • Use the "Puree" setting and run for another 3-4 minutes depending on how smooth you want the peanut butter. Halfway through drizzle in the honey. The peanuts will go from crumbly to creamy in a matter of minutes.
  • Tate to see if you need to add salt or would like additional honey for sweetness.


High-Powered Blender or Food Processor: Use a high-powered blender or food processor to get the smoothest consistency. The stronger the motor, the smoother your peanut butter will be.
Add a Bit of Oil: If you’re having trouble getting a creamy consistency, you can add a small amount of oil. Use a neutral oil like canola or peanut oil.
Salt: I don’t add salt until it finished, then taste, and if needed, add salt and puree for another few seconds.


Serving: 2tablespoons | Calories: 169kcal | Carbohydrates: 8g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 74mg | Fiber: 2g | Sugar: 4g
Tried this Recipe? Pin it for Later!Mention @AWeekendCook or tag #aweekendcook!
4 from 2 votes (1 rating without comment)

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