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How to Make Homemade Peanut Butter - it takes just 3 ingredients and only 5 minutes!

How to Make Homemade Peanut Butter

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Hi Bold Bakers!

Between my husband, Kevin and me, and of course our dog, Waffles, we go through a lot of peanut butter in our house. Rather than having to go to the shop to keep on replacing it, we are going to make our own.

Homemade Peanut Butter is a delicious snack that’s healthy for you. Making it at home is so quick you’ll never want to buy this yummy treat at the store again. And with only three ingredients, it couldn’t be easier.

I love this Homemade Peanut Butter recipe because you use regular store-bought roasted salted peanuts so it has an extra punch of flavor from the already roasted and seasoned nuts. If you prefer less salt, you can buy unsalted peanuts and then salt your peanut butter to taste. Also, this nut butter recipe works using any nuts, so go nuts (pun intended).

First, grind up your peanuts in a food processor. You can also use a blender. If you don’t have access to a food processor, just make sure to stop periodically to scrape the bottom of the blender to make sure everything gets macerated evenly.

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Additionally, if you prefer a chunky style peanut butter, reserve a portion of your peanuts to throw in at the end and pulse the food processor until you’ve reached a consistency you like.

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Next add your oil and honey (or agave) and continue to blend the peanuts. It will seem very loose, but all that changes once you refrigerate the mix. Store in an airtight container in the fridge for up to 12 weeks.

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Use your Homemade Peanut Butter in some of my Bigger Bolder Baking recipes including a Peanut Butter & Chocolate Homemade Ice Cream, Peanut Butter & Jelly Oatmeal in a Mug, and my 3-Ingredient Peanut Butter Cookies!

4.24 from 25 votes
Homemade Peanut Butter
Prep Time
10 mins
Total Time
10 mins

Learn How to Make Homemade Peanut Butter with just three ingredients and my easy recipe. You can enjoy it in your baking or by itself.

Course: Ingredient
Cuisine: American
Servings: 1 1/2 cups
  • 2 cups (10oz/284g) roasted, salted peanuts
  • 4 tablespoons vegetable oil (or canola, safflower but NO olive oil)
  • 2 tablespoons honey (or agave)
  1. Put the peanuts in the food processor or blender and grind until they start to break down and form a soft, smooth paste. This takes around 2-3 minutes.
  2. Add the oil and honey and process again till very well blended; NOTE: At this point the texture should be fairly soft but don't worry because it will stiffen in the refrigerator.
  3. Store into an air tight container in the refrigerate for up to 12 weeks.

Watch the Recipe Video!

Recipe Notes

if your peanut butter seems too hard add a tad more oil to loosen it up.

If you want to add less sugar that is ok.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Tahira Akhtar on July 28, 2019 at 4:20 am

    Not sure what I did wrong mine just turned to powder or flour mixture. Did I need to bake the nuts in the oven for some time first?

    • Gemma Stafford on July 28, 2019 at 7:02 pm


      Did you watch the video or just follow the written recipe? The reason I ask because in the video I show you step by step the texture that you need. You need to blend the nuts enough until they release there oils and it naturally forms a ‘butter’. It shouldn’t be crumbly if you did this.

      Let me know,

  2. Zee on May 15, 2019 at 7:26 pm

    Hi Gemma
    I would love to try this out. But I dont have a food processor at home. What model and brand would do the works for making nutbutters? Can you recommend. Thanks.

    • Gemma Stafford on May 16, 2019 at 2:07 am

      Hi Zee,
      I tend to use the best I can find, so for me, it is KitchenAid. ( You can research these here.
      Really it depends on the use you will put it to, there are excellent small blenders too, so efficient, some which have stick blenders too. Do check them out and buy the best you can afford, it will last a lifetime!
      Gemma 🙂

  3. aditi gupta on March 1, 2019 at 1:44 am

    Hi Gemma please share some recepies made from peanut butter like cheese cakes and many more and veg version

  4. Gracie08 on February 27, 2019 at 11:44 am

    The other day I made some Homemade Peanut Butter. It was so easy and tastes so good that today I had to make some Cashew Butter also. I’m really enjoying learning how to make things from scratch and really appreciate that you take the time to show us how to do this. Looking forward to making more things.

    • Gemma Stafford on February 28, 2019 at 3:23 am

      Hi Gracie,
      Good! I am really happy to hear this, thank you for letting us know. That is the idea, experiment, it is a great way to develop your confidence in baking,
      Gemma 🙂

  5. anggita purnamasari on February 3, 2019 at 11:12 am

    Hi gemma, i dont have honey nor agave in my dorm, could i skip this ingredient or substitute it with something else ? Thanks!

    • Gemma Stafford on February 4, 2019 at 4:04 pm

      Hi there, you can use a bit of sugar if you like. Enjoy!

  6. Sunitha Rupesh on January 12, 2019 at 2:45 am

    Hi Gemma I did the peanut butter, but it’s too salty how to fix this Pls help

    • Gemma Stafford on January 12, 2019 at 3:03 am

      Hi there,
      Peanut butter tends to be salty. If you roast your own peanuts then you can control the saltiness. If this batch is too salty for you then roast some peanuts without salt, blend them and mix through the salty batch. That will balance it out for you. I hope this is of help to you,
      Gemma 🙂

  7. Antoinette Cei on November 7, 2018 at 9:05 pm

    Hi!! I will be making this soon, but what about sunfower seed butter?? Can the peanuts be substituted with sunflower seeds? Or do ypu have a sunflower seed butter recipe?

    • Gemma Stafford on November 8, 2018 at 2:37 am

      Hi Antoinette,
      Yes! you can make a butter from sunflower seeds. You do this in much the same way as the peanut butter. 1 cup of seeds, roast at 350F/180C for about 15 minutes.
      Process until smooth, add a little oil, olive oil/flax oil or such to bring it together in a smooth paste. That is it, really that is it.
      You can add a pinch of salt for flavor, and use it then as you would use peanut butter in a bake.
      I hope this is of help, thank you for being in touch,
      Gemma 🙂

      • Antoinette Cei on November 8, 2018 at 12:00 pm

        Wow!! Let me catch my breath!! I am having a fan moment!!! Thank you so much!!! I cannot wait to try this!!! Sunflower seed butter is my new favorite, but so expensive to buy!! Thank you again!!!

        • Gemma Stafford on November 8, 2018 at 5:08 pm

          Hi! I’m delighted to hear that, enjoy!

  8. Aadiba Hossain on October 1, 2018 at 4:24 am

    hey gemma, my blender isn’t the best and I won’t be getting a new one for a while so I was hoping of grinding the nuts up into a powder first in my grinder. Do you think it would be fine if I grinded the nuts up first then put the powder and oil together in the blender and blend it up?

    • Gemma Stafford on October 1, 2018 at 7:48 pm


      Yes you could try that. The peanuts and oil will definitely need to be blended together at the end otherwise you won’t get emulsified butter.


  9. Yolanda Tomaszewski on September 29, 2018 at 8:43 pm

    I never add anything to my peanut butter. I use redskin peanuts and put them in my food processor and pulse it a few times them run it for about 5 mins. No need for sugar or oil. If you want a bit of salt use half salted and half unsalted peanuts. It is the best

    • Gemma Stafford on October 1, 2018 at 1:42 pm

      Hi there,
      Yes, and you are right, but most people around the world do not get the wonderful fresh peanuts we get here in the US. That is what changes this.
      Carry on, you have the best of the best to work with. This holds true for almonds too where these are grown they are a different thing!
      Gemma 🙂

  10. Pamela Correa on August 3, 2018 at 8:07 am

    The best peanut butter recipe ever.

    My family and I enjoy it almost everyday ???? thank you Gemma, we love you.


    • Gemma Stafford on August 3, 2018 at 3:05 pm

      Hi Pamela,
      Thank you, and thank you for sharing the photo too, I appreciate it,
      Gemma 🙂

  11. Charlie on August 2, 2018 at 1:30 am

    FWIW, we’ve been making our own peanut butter for a LOOOOOOOONG time. We don’t use any extra oil at all. Peanuts, maybe some flax seed every now and then, and a touch of honey to taste. No problem. Oh, and it doesn’t stay around too long at our house! Thanks for the recipes!

    • Gemma Stafford on August 2, 2018 at 2:15 am

      Hi Charlie,
      That is great. In some places peanuts are lovely and fresh, and will as you say make a perfect peanut butter with little or no additions.
      I love the idea of adding the flax seeds, such a nutritious food, and a super idea. Other seeds could be added too, great idea!
      Gemma 🙂

  12. Estelle on July 9, 2018 at 12:41 am

    Hi Gemma,
    Thank you for he help!

  13. Estelle on July 8, 2018 at 7:47 pm

    Hi Gemma,
    Do you know how to make almond oil without an oil presser?

    • Gemma Stafford on July 9, 2018 at 12:28 am

      Hi Estelle,
      Interesting question! Yes, you can make it at home, but it requires you to use another oil to start it. I will add this to my list. Basically it is raw almonds, skinned and blended at low speed, then medium speed, then high speed, then a couple of teaspoons of good quality oil. Store in a jar at room temperature until the oil separates from the ground nuts, then pour this off carefully. You will need a good blender for this job, and it takes a bit of time for the oil to rise in the jar, about two weeks should do it.
      Let us know if you try this,
      Gemma 🙂

  14. Preena on June 15, 2018 at 5:04 am

    Hi Gemma, what is the shelf life of this peanut butter? And do I need to store them in the refrigerator?

    • Gemma Stafford on June 16, 2018 at 5:32 am

      Hi Preena,
      All peanut butter really should be stored in a cool place as it can become oily. All food is best eaten as fresh as possible. Do store it in a sterile jar, and depending on how long you wish to keep it, the fridge is possibly the best place, in a warm country.
      I know this is not too clear, but it is not an exact science,
      Gemma 🙂

  15. RhoHer on May 20, 2018 at 3:27 pm

    Hi, Gemma. Can you use coconut oil? I’m trying to stay away from most oils but know coconut oil is great.

    • Gemma Stafford on May 21, 2018 at 2:58 am

      Yes absolutely use coconut oil.

      That will work well,

  16. Hithashreemandrira on May 4, 2018 at 9:33 am

    I really loved ur recipe n I’m ur biggest fan❤️????

    • Gemma Stafford on May 5, 2018 at 1:02 pm

      hi there,
      thank you for your kind support, I appreciate your being here with us,
      Gemma 🙂

  17. Cheryl on April 16, 2018 at 12:22 am

    Hi Gemma,

    I really want to try out this recipe. But I have quite a few questions…

    What if I used unroasted peanuts? Will it affect the shelf life of this?

    And whether I used roasted or unroasted peanuts, should this always be refrigerated or can we just keep this at room temperature?

    If I make this without the oil will it affect the shelf life?


    • Gemma Stafford on April 16, 2018 at 3:57 am

      Hi Cheryl,
      Good questions!
      Fresh, un-roasted peanuts will give you a paste, not so much a peanut butter as we know it, but you can try this! Yes, it will affect the shelf life, but I think you will not like it so much.
      If the peanuts are nice and fresh you will not need the oil, it will not affect the shelf life, just the texture.
      You can keep this at room temperature provided it has been stored in a sterile jar, but not indefinitely. Make this in portion sizes you know you can use up reasonably quickly. refrigerate once it is opened, like with a store bought jar.
      I hope this is of help,
      Gemma 🙂

      • Cheryl on April 17, 2018 at 4:45 pm

        Great thanks Gemma 🙂

  18. Emma Wells Walsh on April 13, 2018 at 1:20 pm

    This is my first (and def not my last!) recipe that I have tried from you! I have never tasted peanut butter that was this good before! Thank you so much! And my toddler loved it! I gave him a little bit when I finished and he got the biggest smile on his face! Can’t wait to try the next recipe:)

    • Gemma Stafford on April 15, 2018 at 4:57 am

      Hi Emma,
      That is so good to hear, and you have an Irish name! the Walsh part, Waterford name I think. Good to have you with us, and I am delighted you liked this recipe,
      Gemma 🙂

  19. Aysha on March 7, 2018 at 8:22 am

    Greetinz gemma!!!
    M not a kitchen-freak so i cook once in a blue moon. Today i thought of making this butter on my own n i followed all of your steps exactly. But the results are not same. My peanut butter has formed into one big clump of a crumbly mess. They aint spreadable.
    1. I roasted the peanut on my own till they were partially browned.
    2. I ran the processor till they wer sticky.
    3. I added 3-4 pinches of salt(my peanuts were not salted),honey and oil.
    N ran the machine again….then on m still stuck here runnin the machine tryin to get it smooth…
    Nothin of the sort z happenin
    Plz help me…m waitin
    Much regardz n mo luv

    • Gemma Stafford on March 10, 2018 at 4:29 am

      Hi there Aysha,
      You need to go further with this!
      I am presuming you are using a food processor! This is easier than a blender, though that will work too.
      This is a step on the way, it is what happens before it creams, so keep going!
      Gemma 🙂

      • Aysha on March 21, 2018 at 11:10 pm

        Yeah i used food processor. May be ma butter takes alot of time depending on the peanut variety.Thanx alot gemmz!!!m gonna get started again.cheerz

  20. Ron on February 4, 2018 at 10:35 am

    Stumbled on your site while looking for substitutions. Living in southern Spain and is almost impossible to find some baking/cooking ingredients in the markets.
    We love peanut butter and have in almost every morning for breakfast or when cooking Indonesian food.
    Grew-up eating Laura Scudder’s Natural peanut butter (peanuts, oil and a bit of salt). Only found one very expensive brand of “natural” peanut butter here but it costs over $8 a jar!
    Been making our own for some time (my sister used to make her own when she lived in Uzbekistan.)
    We buy good Spanish peanuts, shell them, and dry roast in the oven. Have to watch that they don’t burn, especially as we don’t remove the husk (it’s the husk that burns so quick). I tried blanching first to remove the husks but didn’t work so well. However, have gotten used to the taste of the husk. A quick rub between the hands removes most of the husk.
    We grind the peanuts in a blender when they are fresh out of the oven. They grind faster and requires less oil.
    Add the oil (peanut or sunflower oil) a teaspoon at a time, after the peanuts have processed into a paste. The oil in the peanuts will usually be enough but can result in the butter being a bit gritty. (Been looking for a rolling mill to finish the butter but have had no luck so far finding anything.)
    Usually don’t add any salt and never sugar. (The peanut butter that is sold in the markets here is mostly from the U.K. and is loaded with sugar and fat.)
    For variety, sometimes add a bag of roasted mixed nuts or walnuts. Adds a little different flavor.

    • Gemma Stafford on February 5, 2018 at 3:22 am

      Ron, thank you, this was like a master class!
      My mum roasts the peanuts in the husk too, and they are truly delicious.
      Lucky you buying the locally produced peanuts, and we get them here in California too, but not so available in other places.
      It is great to get the experiences of the Bold Bakers from around the world, it is learning for all of us, and you are right, when you begin to make your own nut butters there is no going back,
      Gemma 🙂

  21. SmritiJhamb on January 17, 2018 at 4:10 am

    Can I use this recipe of peanut butter in my dog treats? I mean as there is salt and sugar, I wanted to know, is this recipe of peanut butter safe for dogs?
    Can I use this recipe to make your dog treats recipe?
    Because I think if I use store bought peanut butter, they have so much salt and sugar and contain some ingredients which are not safe for our animal friends. And Where I live, organic peanut butter isn’t available.

    So is this recipe safe for my pup?
    Should I make it as it is or skip salt or honey?


    • Gemma Stafford on January 17, 2018 at 4:25 am

      Hi Smriti,
      Can you but peanuts?
      Can you get them unsalted?
      If so you can roast and make peanut butter with just peanuts, and nothing else. You can add a little oil if you wish. Do what is right for your pet, it is so important to look after them.
      Gemma 🙂

      • SmritiJhamb on January 17, 2018 at 4:46 am

        Yes u r right Gemma. It is so important to look after our pets.
        So I will just use unsalted peanuts which is very easily available. It is actually with their shells. So I’ll just roast them on a pan and blend it.
        But as I’m not going to use honey and that much oil, will it’s consistency be right?
        Won’t it become somewhat like crumbs?


        • Gemma Stafford on January 18, 2018 at 3:26 am

          Try it! if you blend it sufficiently it will come together in a paste, and then you can decide if you wish to loosen it with a little oil, learning by doing is the best learning, and I know you are a great ‘doer’.
          Gemma 🙂

  22. hu on January 14, 2018 at 5:08 am

    It works and its amazingly good. I love peanut butter and now I can have some that is not overly processed.
    1 warning though, it’s a pain to wash the food processor afterwards, but still worth it.

    • Gemma Stafford on January 14, 2018 at 2:58 pm

      Delighted you liked it 🙂

  23. Tina M First on January 9, 2018 at 3:49 pm

    I’m hoping to try this with almonds as I’m allergic to peanuts. Do you have any tips for using almonds? I make protein shakes every morning using almond butter and its quite expensive .. I would love to be able to make my own for both cost savings and knowing what ingredients are in it! Love your recipes!!

    • Gemma Stafford on January 9, 2018 at 5:37 pm

      Hi Tina,

      Do the exact same thing. Make sure the almonds are toasted before processing. 🙂

      It should work great,

      • Tina M First on January 9, 2018 at 6:03 pm

        Ahh .. Toasted .. Thank you!!

  24. Terri Potter on December 19, 2017 at 12:17 pm

    Hi, I”m NEW 2-This Website & Making Desserts @ all !!!!
    But I”ve been LOOKING for a Peanut Butter Fudge Recipe for years NOW…..
    It’s Like “”U”” Would Get in School, Back in the DAY!!!
    The THIN Piece of Chocolate on the Bottom was HARD, the Square of Peanut Butter on Top of it Was SOFT, But Firm ….. I hope “”U” know what
    KIND of …. Peanut Butter Fudge I’m Thinking of it’s about….
    1 1/2 by a 1 1/2
    lil. Square !!!!
    Please let me know ONE Way or the Other if U know what I”m Talking About?!!?
    And U”ll let me Get the Recipe So that I can make it as well !!!;
    Thanks So Much for UR Time & the Recipes we’re Gonna TRY for the Holidays
    ???? Terri Potter????

    • Gemma Stafford on December 19, 2017 at 6:03 pm

      Hi Terri,

      Thank you for your message. I’m glad you like my site. I like your idea, it sounds lovely.

      Happy Baking!

  25. Chippy on October 12, 2017 at 9:07 pm

    I tried this out today and taste was good but outcome was not as liquidity as yours(used coconut oil)..Any recommendations

    • Gemma Stafford on October 13, 2017 at 2:22 am

      Hi Chippy,
      Coconut oil solidifies when cold, and perhaps it is just that!
      It really is not 100% necessary to add any oil, for you that may be a choice. If you keep it out of the fridge it may soften up too.
      If that does not happen, you may need to give it a few seconds in the microwave per portion, as you go to use it,
      Gemma 🙂

      • Rudaba on December 14, 2017 at 6:47 am

        Hi Gemma ,,,,
        I love ur style .. i have tried many recep of your… nd they were really good i thanks to you Gemmma because im new here and you are a good teacher for me ..

        • Gemma Stafford on December 15, 2017 at 5:34 am

          Thank you for your kind words, I appreciate your being here with the Bold Baking Community. Thank you for being in touch,
          Gemma 🙂

  26. Minakshi on July 29, 2017 at 5:01 am

    Hey Gemma
    I actually tried out this recipe but as i started processing my peanuts it started getting powdery. Is there something wrong in the peanuts ???

    • Gemma Stafford on July 30, 2017 at 3:57 am

      Hi there,
      It is difficult for me to know this! If you used dry roasted peanuts, or dried your own, they may have been over dried for this process.
      There is a difference between roasted and dried peanuts. This is the only thing I can think of, I am sorry,
      Gemma 🙂

  27. R K Puri on July 13, 2017 at 9:01 am

    I am enjoying my retirement and learning baking. Since you are a beautiful person your baking is as beautiful. You make it simple. God bless. Take care.
    And your recipe of pea nut butter was easy and tasty.
    And I know I can make every thing you teach so well.

    • Gemma Stafford on July 14, 2017 at 2:59 am

      Thank you so much Ramesh,
      I am really happy that you are with us. so nice to have the time to bake now that you are retired. Lots more to come, so stay tuned,
      Gemma 🙂

  28. Peenal on June 29, 2017 at 11:02 pm

    Hey Gemma,
    The recipe was great. And everybody in my house loved it. Thanks a lot.❤️☺️

    • Gemma Stafford on July 2, 2017 at 3:02 am

      YEA! I an really happy to hear this Peenal,
      Gemma 🙂

  29. Yasmin on June 23, 2017 at 2:32 pm

    I made them using salted peanuts and only 1 Tbsp of honey, and find the result a bit too salty. Next time I’ll try making them from unsalted peanuts with just a hint of salt.

    • Gemma Stafford on June 25, 2017 at 1:52 am

      glad you tried it. For sure alter the salty/sweet to suit your flavor profile 🙂

  30. Ruqaiyah on June 5, 2017 at 9:47 am

    Hi there gemma
    I know this is a bit of a silly question but would love it if you answered it. Sooo , if i roast my own peanuts and the recipe asks for salted peanuts. So how much salt do i add. As i dont want to wing it and have horrible salty peanut butter for results.
    Thank you. 😉

    • Gemma Stafford on June 5, 2017 at 9:14 pm


      great question! so I would say add 1/2 teaspoon spoon and if it is salty enough then you can add more. It’s easy to add but really hard to take it out once it’s in there.

      Good luck with your peanut butter 🙂

  31. Nirantara on May 16, 2017 at 4:54 am

    Can I roast the peanuts in my own oven.

    • Gemma Stafford on May 16, 2017 at 8:08 pm

      you sure can. Keep an eye on them because they won’t take long. bake at 325oF / 160oC for roughly 10-15 minutes or until golden

      • Nirantara on May 16, 2017 at 10:32 pm

        Thank you very much Gemma

    • Nirantra on May 16, 2017 at 9:28 pm

      Thank you very much Gemma

  32. Yasha on March 10, 2017 at 10:10 am

    Gemma,in some of your videos,like the food colour one,you have mentioned that we can bu your food colour on your website.How can we do so? Please tell me where to find the stuff and buy.

    • Gemma Stafford on March 11, 2017 at 4:49 am

      Hi Yasha,
      I do not sell my own brand of food coloring. You can buy food coloring at This really depends on where you live in the world. it can be expensive to have things shipped. ( this is a link to Wilton brand, which I use too,
      Gemma 🙂

  33. Andrea Cabello on January 25, 2017 at 12:28 pm

    Hi, Gemma! I tried this recipe and it didn’t work out for me. I started processing the peanuts and after 2/3 minutes I had a sort of smooth paste. It was going ok until I added the oil and the honey. When I processed it again, the mixture began to dry a little and I ended up with a very thick paste that I can mould with my hands. It does taste yummy, though. Do you think there was something wrong with my oil?
    By the way, I’ve done a lot of your recipes and they always turn out great! My favorites are the pop tarts and the pancakes.
    Thank you for reading ?

    • Gemma Stafford on January 27, 2017 at 2:10 am

      Hi Andrea,
      I think you over processed the nuts to start with. you actually should be able to get a butter texture before you add the oil, or even if you choose not to add oil, give it another shot,
      Gemma 🙂

  34. Corinne on January 24, 2017 at 8:58 am

    Saving my life!! I’m addicted to peanut butter, but living in France I either have to pay a fortune for the good stuff (read: American) or it’s the tasteless french version that just isn’t worth the jar it comes in!

    • Gemma Stafford on January 25, 2017 at 5:24 am

      hi Corinne,
      That is great to hear, this is all about filling a need, when you do not need to make these things you can buy them!
      Good to have you with us in France,
      Gemma 🙂

  35. farhana shefi on January 3, 2017 at 6:01 am

    I made it… But it become a bit too oily?

    • Gemma Stafford on January 4, 2017 at 12:13 pm

      I am sorry to hear that. The additional oil is to keep this spreadable, it is not essential. Next time you can leave it out. You can also blend this again with extra peanuts, this will reduce the oiliness,
      Gemma 🙂

    • jackieray on January 4, 2017 at 12:58 pm

      not bad Tasting, trouble it cost $10 to make $7 worth of peanut butter so i’ll sick with ready made which also keeps longer though Cashew butter is cost equitable

      • Gemma Stafford on January 5, 2017 at 8:37 am

        Wow! that is expensive! your ingredients must be much more expensive than mine, that is crazy! I am sorry to hear that,
        Gemma 🙂

  36. mpellet on November 18, 2016 at 2:05 pm

    Hi Gemma,

    Just wondering the reason behind not using olive oil. Thank you. Love your site!

    • Gemma Stafford on November 19, 2016 at 8:29 am

      This is just to do with the strong flavor of the olive oil, and how it marries with the peanut flavor!
      Gemma 🙂

      • mpellet on November 20, 2016 at 9:28 am

        Ok makes sense! Thank you! 🙂

  37. Hajra on November 5, 2016 at 4:38 am

    Loved it. And its a staple at our place so this is not just healthier and tastier, but also way more economical. Thanks a bunch.

    I do find it sweeter than the store-bought version so id reduce the quantity of honey next time me.

    • Gemma Stafford on November 6, 2016 at 4:24 am

      That is great to hear. Yes, you can leave the honey out too, and indeed some bold bakers leave the oil out too, though this does keep it soft 🙂

  38. Dashnie on October 25, 2016 at 1:50 pm

    Hi Gemma

    Thank you for all the yummy recipes and bold baking techniques. Please advise is it possible to use coconut oil for the peanut butter?

    • Gemma Stafford on October 26, 2016 at 1:43 am

      Hi there, yes it is, or no oil at all! the peanuts do have some natural oil too,
      Gemma 🙂

      • Dashnie on October 26, 2016 at 6:05 am

        Wonderful…..i am definitely going to whip up a batch 🙂

        • Gemma Stafford on October 27, 2016 at 1:43 am

          Yes, do this, it is easy! 🙂

  39. val_kiri on October 25, 2016 at 4:22 am

    Thank you very much for this recipe:) Could you explain please why should we add some oil? The mixture looks quite oily itself…

    • Gemma Stafford on October 26, 2016 at 2:12 am

      hi there, you do not need to add oil, it helps to keep it soft, as it sets up in the fridge, Gemma 🙂

  40. Alina on October 24, 2016 at 3:28 am

    That is the pb recipe I’ve been looking for ages! However can you tell me how much salt I should add if I’m using unsalted peanuts. Thanks!❤️

    • Gemma Stafford on October 25, 2016 at 3:03 am

      Hi Alina,
      this is a good question, you can add salt to taste. Some people leave it out, some leave out the honey too. One person told me she roasts the nuts in their shells, then peels and skins them, and just adds a touch of oil, so there are loads of ways to make this your own,
      Gemma 🙂

  41. Munchkin1 on October 20, 2016 at 10:23 am

    Hi Gemma for some reason I can’t watch the video for peanut butter , any ideas

    • Gemma Stafford on October 22, 2016 at 1:47 am

      I think this is to do with your YouTube app, you may need to take it down, and put it up again (refresh), Gemma 🙂

      • Munchkin1 on October 24, 2016 at 9:37 am

        Thanks Gemma, I have had no problems with any of the other videos, I will try it . I think your recipes are to die for ( yummy yummy ?) I tell everyone I speak to about you, your ears must be burning ??

        • Gemma Stafford on October 25, 2016 at 2:45 am

          Ah! thank you, I appreciate your kind support,
          Gemma 🙂

  42. Meredith on October 20, 2016 at 7:12 am

    Gemma, can you use honey roasted peanuts?
    I love your recipes, thank you so much for posting!

    • Gemma Stafford on October 22, 2016 at 1:58 am

      Hi Meredith, Yes you can, you can adjust this recie to suit your taste, leave out the honey, add a little salt, leave out the oil – experiment! 🙂

      • Meredith on October 23, 2016 at 11:00 am

        The honey roasted peanuts worked great and I used them as is. I also made a spicy and sweet one with Dark Cocoa Powder, Cinnamon and Cayenne. Delicious… thank you for the inspiration!

        • Gemma Stafford on October 24, 2016 at 2:08 am

          Wow! you really have been creative, thank you for sharing these ideas with us, Gemma 🙂

  43. Sara abulaban on October 17, 2016 at 10:46 pm

    Can we use coconut oil ??

    • Gemma Stafford on October 18, 2016 at 12:48 am

      Hi Sara, yes you may, just melt it gently, do not heat it, and allow to cool, this does not take long, Gemma 🙂

  44. jackieray on October 17, 2016 at 7:49 pm

    how long will it be ok without refrigeration

    • Gemma Stafford on October 17, 2016 at 8:38 pm

      for around 3-4 months, if not longer 🙂

  45. Sunny Uccello on October 17, 2016 at 7:23 pm

    Can u use Splenda or Trivia?

    • Gemma Stafford on October 17, 2016 at 8:38 pm

      you sure can 🙂

  46. Sarita on October 17, 2016 at 3:52 pm

    thanks gemma,any peanut butter recipes?

    • Gemma Stafford on October 17, 2016 at 8:40 pm

      tons. Put in peanut butter into the search bar. My favorite is peanut butter and Jelly oatmeal made in the microwave. Also I have granola bars and yogurt bark using peanut butter 🙂

  47. Cindy Grice on October 17, 2016 at 12:26 pm

    I use 1 C roasted salted and 1 C roasted NO salt, NO oil & NO sweet. Blend in food processor ONLY. (you will burn up a blender!) And its fabulous! The longer you blend it the smoother it becomes.Been doing this for years. Try it! You’ll love it! 😀

    • Gemma Stafford on October 18, 2016 at 1:19 am

      Good Cindy, a great idea, Gemma 🙂

  48. Jacky on October 17, 2016 at 11:35 am

    Hi Gemma,

    I also started to make my own peanut butter a few weeks ago when I read the ingredients on a store bought one. Lots of sugar, palm oil, too much salt and quite expensive.

    My two favorite mixtures are:

    – roasted and salted peanuts with 4 tablespoons of oil and 2 tablespoons sweet soy sauce
    – 2 cups salted peanuts and 2 cups walnuts with 3 tablespoons of rasped coconut and 1 tablespoon of honey

    We all love it ?


    • Gemma Stafford on October 18, 2016 at 1:21 am

      Hi Jacky,
      This sounds delicious, well done you. The addition of the walnuts boosts the good oils, and feed the brain! great idea! 🙂

  49. Ann on October 17, 2016 at 9:20 am

    Hi Gemma! Just asked for it last week and voilà here it is!!!soooo yummy…. I’m gonna make it right away! I guess this is what you call,”ask and you shall receive “??

    • Gemma Stafford on October 18, 2016 at 1:49 am

      Ha ha! or be careful what you wish for! glad you like this one!
      gemma 🙂

      • Ann on October 18, 2016 at 6:32 am

        Ha ha! yea. But with you only yumminess comes out?

        • Gemma Stafford on October 19, 2016 at 1:43 am

          Lol! Thank you 🙂 🙂

  50. Swati Dasani on October 17, 2016 at 8:58 am

    Yet again a very simple recipe. Of late so many recipes call for peanut butter…

    • Gemma Stafford on October 17, 2016 at 8:50 pm

      Delighted you liked it 🙂

      • Elizabeth Brosnan on March 4, 2017 at 1:33 am

        Easy to follow recipe thank you! Although mine didn’t soften well and required more oil gradually, end result peanut butter still too hard and dry and oily. Any advise please?!

        • Gemma Stafford on March 4, 2017 at 3:14 am

          Hi Elizabeth, peanuts really should have sufficient oil in themselves to make a butter, I just add oil to make this more spreadable.
          I am wondering about the peanuts you used, or how you blended them. When you process them the natural oils release, to make the butter soft. Adding a few whole nuts at the end, and processing again gives the crunch. I cannot think why this did not work out for you,
          Gemma 🙂

          • Elizabeth Brosnan on March 4, 2017 at 4:49 am

            Thank you for such a quick reply! I’ll try again maybe using a different brand of peanuts, fingers crossed! ☺

            • Gemma Stafford on March 5, 2017 at 2:10 am

              Yes, fingers well crossed, success on the way!
              Gemma 🙂

          • Aditi Misra on March 6, 2017 at 10:59 pm

            Would it help to warm up the peanuts in the microwave for say 30 seconds to help break it down in the mixer?
            Also, I’ve made peanut butter before using nothing but roasted peanuts and while it was very smooth and even glossy, it lacks the taste of the store bought peanut butter (lacks sweetness and is a bit greasy). I want to avoid adding oil. Can it be made without oil?

            • Gemma Stafford on March 7, 2017 at 1:05 am

              Hi there Adita,
              You could warm the peanuts if you wish. You do need to add the flavors to it, the salt, and sweetener too, that is what makes it more like the commercially produced one, without the emulsifiers etc.
              You can make this without oil, many people do this, and have done it forever!
              Gemma 🙂

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