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.
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.
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.
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!
- 2 cups (10oz/284g) roasted, salted peanuts
- 4 tablespoons vegetable oil (or canola, safflower but NO olive oil)
- 2 tablespoons honey (or agave)
- 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.
- 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.
- Store into an air tight container in the refrigerate for up to 12 weeks.
If you want to add less sugar that is ok.
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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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