Have you ever wanted to learn how to make peanut butter or how to make any kind of nut or seed butter at home? It’s really a very simple process and you will be able to enjoy the freshest nut or seed butter that you’ve ever tasted!
How to Make Peanut Butter Nut Butter or Seed Butter
Sometimes the simplest things can bring the most satisfaction.
Peanut butter, nut butter, or seed butter is such a basic pantry staple, it never occurred to me to make my own. It’s already such a simple food, and easy to just toss a few jars into the cart when shopping. I decided to try making it from scratch when I became serious about eliminating high fructose corn syrup from my family’s diet. There are many debates regarding HFCS; some studies indicate that the body does not process it any differently than regular sugars while others say it could be linked to the sharp rise of type 2 diabetes in America.
As there is no truly conclusive evidence for either argument, I stick to my usual reasons: if it isn’t found in nature and/or is created in a laboratory, then I probably don’t want to eat it.
Homemade peanut butter and homemade nut and seed butters are in a category all their own. Thick, smoky, and surprisingly bright flavors make each jar feel like a gourmet treat. The deceptively simple ingredients practically beg you to give it a try. Just nuts or seeds, oil, and salt!
If you’re feeling fancy, you can also drizzle in some of your favorite honey. (I love it both ways, though I have found that if your peanuts are roasted just right, you don’t really need the honey.) For a crazy twist, try a drizzle of melted chocolate, a sprinkle of ground cinnamon, or even a dash of smoked paprika. That boring peanut butter and jelly sandwich never looked so good. Let’s dig in and learn how to make peanut butter today!
Homemade Peanut Butter, Nut Butter, or Seed Butter
Makes about 2 ½ cups
What You Need:
- 1 lb raw shelled Peanuts (Where to Buy) (Or other raw nuts or seeds!)
- 1-2 tablespoons Oil (melted coconut oil, extra virgin olive oil, peanut oil, etc) (Where to Buy)
- 1-2 tsp Sea Salt (Where to Buy)
Step One: Preheat the oven to 350 degrees. Fill a large saucepan or soup pot with water and bring to a boil.
Step Two: If you have pre-blanched peanuts or are using a different kind of nuts or seeds you can skip the boiling step and go right to roasting.
Step Three: Add the raw nuts to the water and boil for 1 minute. Strain the nuts and spread them on a rimmed baking sheet.
Step Four: Place the nuts or seeds in the oven and bake for 40 minutes to 1 hour. The nuts should be browned but not burned. If you are roasting seeds, they may not take this long.
Step Five: Take the nuts out of the oven and let cool completely.
Step Six: If you are using peanuts, remove the skins. Rubbing the peanuts vigorously in your hands will help loosen them. This can be a tedious process, so it’s nice to have a helper or someone to chat with. My husband had a great idea: rub the peanuts while wearing rubber gloves (more friction), then place the baking sheet in a large clean trash bag. Aim a hair dryer set on cool at the tray and blow off the skins into the bag. You can also purchase skinless peanuts, which are sometimes even pre-blanched (this is what I get, from Nuts.com). If your family goes through a lot of peanut butter, buying them still in the shell or skins is much cheaper.
Step Seven: Place the roasted, skinless peanuts in the bowl of your food processor (The Ninja works well for this) fitted with the blade attachment. (You may want to advise onlookers to cover their ears as the initial whirl is really loud.) Process the peanuts for a minute or so until it looks like coarse crumbs.
Step Eight: Add a teaspoon of salt and continue processing. Drizzle in the oil a little at a time. After a few minutes, the mixture will begin to transform from dry pieces into a matte, chunky paste. Keep processing, it will eventually break down further into a fairly smooth, shiny butter. (The length of time depends on the strength of the processor’s motor and the sharpness of the blade. I am not able to get my nut or seed butter to the velvety consistency of a store-bought jar, and that’s okay with me.) Taste your butter and add more salt or oil as needed.
That’s it! Now you know how to make peanut butter! Store in an airtight container in the refrigerator. If you have trouble with the oil separating from the butter you might want to pick up one of these simple Peanut Butter Stirrers to attach to the top of your jar. Natural peanut butter, nut butters, or seed butters tend to separate since it does not contain any extra binding products so this little tool works great!
Looking for more fun DIY projects and recipes that you can make quickly and easily? My book, Little House Living: The Make Your Own Guide to a Frugal, Simple, and Self Sufficient Life has over 130 recipes just like this one!
Need some yummy recipes to make with your homemade nut or seed butter? Here are some that we enjoy!
- Easy Peanut Butter Cookie Recipe
- Peanut Butter Fruit Dip
- How to Make Peanut Butter Pie
- Oatmeal Bites
Have you ever tried to make your own peanut butter? Would you like to learn how to make peanut butter? Have you ever made your own homemade nut butter of any kind?
This blog post on how to make Peanut Butter was originally posted on Little House Living in February 2013. It has been updated as of December 2018.