Homemade Peanut Butter

| Spreads, Sauces and Dips

IMG_3681Thick, delicious, healthy and totally unprocessed with no yucky additives/preservatives/stabilisers.  It is also very easy to make and requires less patience than making almond butter:)


  • 3 cups raw unsalted shelled peanuts
  • pinch salt
  • 1-2 tablespoons neutral tasting oil such as grapeseed oil or olive oil


Preheat your oven to 180°C.  Place peanuts on a baking tray in the oven and roast for 5 minutes.  Remove the tray and give them a stir every 2 minutes after that, until the peanuts are fragrant and slightly browned.  Do not roast them to the point of burning them as this obviously adds a nasty burnt taste and dries the nuts out too much.  When the nuts are ready, pop them into your food processor and start pulsing.  Once they are chopped, put the processor onto full speed and keep scraping down every once in a while.  After some time, the mixture looks like crumbs – keep going.  Eventually it looks pasty and starts to form a ball.  Use a spatula to push the ball flat so that the peanuts make contact with the blades of your food processor and switch the processor on.  While the blades are running, pour the oil and salt in.  Do one tablespoon first, process, scrape, process etc.  Only add more oil if needed.  The longer you process it, the smoother it will become and it will EVENTUALLY become a perfectly smooth runny butter.  The whole process may take about 10 minutes, depending on the strength of your food processor.

Store it in an airtight glass jar in the fridge where it will last for about 1 month.

Eat straight from the jar!
Dr T

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