Homemade Peanut Butter
25 July 2012 | 56 comments
Posted in 30-minutes recipe, Featured Articles, nuts, Vegetarian, Western
Posted in 30-minutes recipe, Featured Articles, nuts, Vegetarian, Western
RECIPE FOR HOMEMADE PEANUT BUTTER
Yield: 350g peanut butter (one normal jar size for jam)
Ingredients:
2 cups raw peanuts (plus extra ½ cup if making chunky peanut butter) (note 1)
2-2½ tbsp peanut oil or any vegetable oil (I used extra virgin olive oil)
3-4 tbsp raw sugar, brown sugar or honey (I used organic raw sugar) *
½ tsp salt **- It’s merely a suggestion. You can use any amount or omit them according to your personal preference.
Methods:
- Rinse peanuts under running water. Pat dry with kitchen towel and leave to air dry.
- Preheat oven at 170°C.
- Spread the raw peanuts in a single layer on a shallow baking tray and roast them for 25-30 minutes. The roasting time varies depending on the size of the peanuts. Shaking the pan and stirring the peanuts every 10 minutes to ensure that they are roasted evenly. If the skins turn dark brown, the peanuts appear to be slightly golden brown and smell fragrant, you can remove them from the oven. Give it a test taste to check. Do not overcook the peanuts as they will continue to cook and turn crunchy after cooling down.
- After the peanuts have cooled completely, remove the skins.
- Place 2 cups of peanuts into a blender or food processor and grind. During the blending process, the peanut texture will turn from being coarse to fine, and finally it becomes sticky (as seen in photo #3). You will need to stop once in a while to scrap down the side. I don’t have a powerful blender. So, I need to grind my peanuts in batches to complete this step.
- Stir in sugar, salt and oil. (Note: If you are using raw sugar, add them together with the peanuts at step 5 to ensure that they are fully dissolved.) Continue to process until it becomes smooth and creamy or the consistency you desire. Taste the peanut butter and adjust the amount of seasoning to your liking.
- Pour it into a jar and store in the fridge. It will be good for 2 weeks.
Notes:
- I used red-skinned peanuts which I bought from Hock Hua Tonic. You may use any kind of peanuts that are available to you. Be sure that they are good for roasting and not the type for making soup. If you’re not sure, check with the shop assistant. If you’re short of time, you can buy unsalted roasted peanuts from the local stores/supermarkets.
- Instead of roasting, you can dry fry your peanuts using the following method:“Rinse peanuts until running water. Pat dry with kitchen towel and leave to air dry. In a wok/ cooking pan, dry fry (without oil) peanuts with low heat until fragrant, the skin turns dark brown and the internal colour is tan. It will take about 20-25 minutes or so. Set aside and let them cool down.”
- The oil helps to accelerate the blending process. It will also make the peanut butter thinner and smoother. As peanuts also produce oil themselves during the grinding process, so wait until the later stage of blending to add in the oil.
- For chunky peanut butter: Stir in an extra ½ cup of roasted and skinless peanuts after step 6 and process a few more seconds to create the chunks in your peanut butter.
- You can use the same method to make other nut butter such as almond butter.
- If you see a layer of oil appearing on the top of the peanut butter, never drain it off as they are full of good fats. Just stir it completely into the peanut butter.
- As this peanut butter doesn’t contain any preservatives, it should be stored in the refrigerator. The chilled peanut butter will harden slightly, but will turn soft easily if spread on toasted bread or left in room temperature.
Wow! Feels like jumping out of bed and try this out!
Looks very yummy. Will definitely try this out, just like any other recipes you posted on your site ;D.
Love your peanuts photo!
Thanks so much for sharing!
Grace: Thanks!! Thanks!! Thanks!! Thanks for the lovely words!! *blushed* 😉
Amazing! I was just starting my journey to home make as many food as I can for my family. This came at the right time! Looking forward to try this soon.
Thank you!
Catheryn: Looking forward to hearing your feedback. Happy trying! 😉
I’ve made homemade peanut butter before and it is AMAZING. I’ll have to try your version!
Joanne: Hope you love my version too. 😉
Would like to know which brand did you use for the blender? I think my Kenwood brand may not be able to work.
Lilium: I have been using U-LIKE for close to 5 years. I bought it from Isetan. You can refer to the photo at this post: https://food-4tots.com/2012/06/15/mango-lassi/2/. Try to grind the peanuts in small batches and then combine them at the last stage. 😉
Add on : i love peanut butter on plain biscuit. As for roasting, probably wun be able to do as i don‘t have an oven. Will buy from stall then.
Lilium: Instead of roasting, you can dry fry your peanuts. The method is as follows:
“Rinse peanuts until running water. Pat dry with kitchen towel and leave to air dry. In a wok/ cooking pan, dry fry (without oil) peanuts with low heat until fragrant, the skin turns dark brown and the internal colour is tan. It will take about 20 minutes or so. Set aside and let them cool down.”
I used this method to make my peanut cookies – https://food-4tots.com/2012/01/17/peanut-cookies/2/. Happy trying! 🙂
Hmm, every one in the family shall be happy to have this.
The one made with cashew nuts also finished fast in my pantry.
TasteHongKong: Yeah, it was indeed a big hit for my family. I would like to try your cashew butter too. Sounds delish! 😉
Oh wow….you make your own peanut butter. That looks SO good…..mmmm. You are just brilliant! Thanks for sharing.
Mary Moh: Thanks!! This is sooooo simple that you can do it too. 😉
It’s great to make your own. I stopped buying peanut butter for a while because of the hydrogenated oil. Then, natural peanut butter came along which was made only with roasted peanut and salt so I just bought one recently. It said to be refrigerated.
LCOM: You got to try this one so you can enjoy peanut butter without any worries. 😉
I love homemade peanut butter! It’s so easy and so good! Great pictures!
Squash Blossom Babies: Thanks!! 😉
This peanut butter is beautiful. I’ve never made my own but I’m inspired to do it. It’s so easy and I think it’s way better than store bought ones. 😉
Amy Tong: Thanks!! It’s really easy to whip up. Do give it a try! 😉
Wow! I love peanut butter
So good I can make it on my own now
Thks for sharing! 🙂
Alice: Yeah, hurry up! You will never regret. 😉
will do soon 🙂
i have some awards for u, do check it out ya:
http://www.iloveicookibake.blogspot.sg/2012/08/chicken-corn-patties-some-awards.html
Alice: Thanks a lot for the award. 🙂
oh my that looks really good. Very smooth and consistent.
My children *finally* started to eat peanut butter after resisting to eat for many years (they still don’t like PB & Jelly sandwich!). Very smooth and rich PB!
mNami: Instead of option for store-bought PB, maybe you can try making yours one day to suit your kids’ taste bud. 😉
This looks really good! Ok, I am on. 🙂
Alice: Here’s the recipe that you’re asking for. Do give it a try. 😉
I was so inspired by your peanuts photo that I took 1 too! 😉
Tried making this today but it doesn’t have the smooth texture. Is it because blender not powerful enough? :/
Grace: Wow! Where can I take a peek at it? How about sharing it at my Facebook fan page? Did you blend it long enough? Did you do it by batches?
Of course can! Except that I don’t quite know how to do that :-/. Not exactly very familiar wt fb fan site.
I blended half of it first. It was quite long I think.
It’s sitting in fridge now. Can I still ‘re-blend’ again tomorrow?
It taste very good, really wished the texture was good too!
Grace: Go to my fan page, just upload your photo like the usual way. Other readers had done it before. Let me know if you face any problem. I’m not sure whether you can “re-blend” it. But since it’s sitting in the fridge, you can give it a try. Just take a small sample to blend and see how it goes. I suggest that you do it in 4-6 batches if you think your machine can’t handle it. It will eventually become smooth if you continue the process long enough especially after adding oil as a “lubricant”. If you still have some roasted peanuts on hand, do this exercise again but on a smaller amount, say 1/4 cup. Btw, you can use your peanut butter to make peanut sauce too. 😉
Ok, I’ll do that 😉
Tried taking a small amount to reblend, still the same texture after pulsing for quite long (blender very hot). 🙁 will try again wt new batch of peanuts.
Do you hv recipe for peanut sauce? ;D
Grace: Which blender/ food processor do you have? Maybe it’s a good idea to start with a new batch. Yeah, I’m going to share it later. Mine will be something similar to this: http://kuali.com/recipes/view.aspx?r=186. 😉
I used the avent blender. I also hv Philips blender but I reckon the performance is more or less the same.
Grace: Can your blender blend dry stuff?
I am a peanut butter regular too! Good peanut butter is beneficial – source of proteins and it is also said to be a source of resveratrol!
Tigerfish: Wow! It sounds like good PB is a treasure not-to-be missed in our diet. 😉
Hmm, good question. Ive never blended anything dry on avent blender before but I do use the Philips blender to blend almond flour wt icing sugar for macarons. So you think that might be the reason?
Grace: It’s difficult to judge the performance of the blender based on flour and sugar. You can check whether your blender is recommended for blending chopped onion, chopped garlic, chopped chili stuff, uncooked rice etc stuff like that with the need of adding water.
Noted. I’ll let you know when it works :). Thanks so much!
wow home-made peanut butter! I’m really impressed. Looks really wholesome =)
Noobcook: No sweat for you. Do give it a try! 😉
Aiyah! I just bought a bottle of PB then I saw this. Have bookmarked this page 🙂
Meg Tan: Hope you like it!! 😉
Hi, Lk, wondering why not to use peanuts for soup?
Lilium: The peanuts for soup are smaller in size. I personally find them less tastier than the ones for roasting. 😉
oic! I can’t tell the difference. The shop assistant doesn’t seemed to know when I ask. So, in the end, I used the one I had at home. I bought them long time ago for making soup then.
Lilium: Initially, I was also not aware of the different too. But later, I learned it from the shop assistant. If I buy from the wet market, the lady will ask me which type I want. 😉
It is so nice of u to share the recipe. May I ask where did u get the jar?
Do u also have recipe for those nachos cheese sauce?
Always: Thanks!! I just recycled my jam jar. It’s a product of Bonne Maman.
Oatmeal…my everyday favorite.
It is why, even though, I am diabetic I do not have a cholesterol problem.
I put 2 tablespoons of peanut butter in, along with vanilla rice or soya drink. Sometimes, pumpkin pie spice if I am missing my pumpkin pie.
Cheryl: Thanks for your kind sharing! 😉
Thanks for the recipee, I was wondering how long can I keep this peanut butter in fridge
Naz: As mentioned in the recipe, they are good for 2 weeks in fridge. Just make sure you use a clean spoon/ knife to scoop them.