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Making homemade peanut butter that's super smooth and creamy is a total win. You get to pick how sweet or salty you want it, and nail the texture you like. Every time I whip up a batch, it's gone way too fast—it's honestly miles better than anything at the store.
Whenever I mix this up, my crew can't stay out of the kitchen—they always want a taste while it's warm. It's my go-to for sandwiches and the kids ask for it over and over.
Creamy Ingredients
- Honey or maple syrup: a sweet kick you can totally skip, but local honey or pure maple syrup really make it pop if you’ve got them
- Salt: just a pinch totally wakes up the flavor—sea salt flakes can add a nice crunch if you’re into that
- Peanuts: pick unsalted ones so you’re in charge of flavor—raw or roasted both work, just double-check they’re fresh and not funky
Simple How-To
- Store Your Spread:
- Scoop it into a clean jar. Pop the lid on tight and keep it in the fridge so it stays super fresh. Don’t stress if you see oil on top—just give it a good stir before using.
- Blend and Finish:
- If you like a little sweetness, toss in honey or maple now. Blend again for another half minute ’til it’s all mixed in and smooth as you like.
- Turn Peanuts Into Butter:
- Throw peanuts and salt in your food processor or strong blender. Keep it running for a few minutes—stop now and then to scrape the sides. It’ll first look crumbly, then ball up, then suddenly turn silky and glossy.
- Let ’Em Cool:
- Pull the tray from the oven and just leave the peanuts alone for a few. Letting them cool helps your blender not overheat and keeps things safe.
- Roast Your Peanuts:
- Spread peanuts in a single layer on a baking sheet. Bake at 350 degrees F for about 10 minutes to pull out the oils and boost the flavor. Watch them close in the last minutes so they don’t go too dark.
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Here’s my little secret: use peanuts while they’re still warm from the oven if you want extra smoothness. One of my best memories is my daughter sneaking tastes right from the blender—it’s these moments I love best in the kitchen.
Chill and Serve
Just stash your homemade peanut butter in a jar with a tight lid in the fridge. It’ll keep good for a month. Got oil floating up on top? Stir it and it’s good to go. If you want it spreadable, let it rest at room temp for just a bit first.
Swaps and Twists
If peanuts aren’t your thing, try cashews, almonds, or any nut blend you want—the method’s the same. Mix in a little cinnamon or a splash of vanilla for something fun and different if you’re feeling bold.
Tasty Ways to Use
This smooth peanut butter is so good on toast with bananas or apples. Swirl it in oatmeal for breakfast or pour a little over pancakes. It’s awesome in cookies and makes smoothies taste rich and nutty too.
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Fun Facts and Backstory
Peanut butter actually goes way back to ancient cultures in South America, but it found its big break in early 1900s America as an easy source of protein. Now it’s a comfort food classic you’ll spot in nearly every kitchen.
Frequently Asked Questions
- → Should I pick salted or unsalted peanuts?
Both are fine, but going with unsalted lets you add salt to taste. Just try it and tweak the salt after blending if you want.
- → How long will this peanut butter stay good?
Keep it sealed up and popped in the fridge, and it’s good for two weeks or so. If the oil rises to the top, just give it a swirl before spreading.
- → Is it okay to use a blender instead of a food processor?
Yep, blenders totally work. You might have to stop and scrape the sides a few times to blend it all evenly.
- → Can I make it chunky instead of smooth?
For sure. Chop up a handful of roasted peanuts and mix them in at the end for some crunch.
- → What can I use to sweeten it?
Honey, maple syrup, or even agave are all tasty. Or keep it plain for pure peanut flavor.
- → Why does the oil float on top?
Peanut butter does that on its own. Just stir it up each time you use it and it’ll be all good.