You’re One Blender Away From the Best Peanut Butter of Your Life

Store-bought peanut butter is a scam. Why pay for added sugar, weird oils, and preservatives when you can make it better at home? All you need is peanuts, a blender, and five minutes.

No fancy skills, no obscure ingredients—just creamy, dreamy peanut butter that puts Jif to shame. And guess what? You’ll never go back to the jarred stuff after this.

Ready to upgrade your PB game? Let’s go.

Why This Recipe Slaps

This isn’t just peanut butter. It’s smooth, rich, and customizable—no mystery ingredients, no unpronounceable additives.

You control the salt, sweetness, and texture. Want it crunchy? Add extra peanuts at the end.

Prefer it sweeter? Drizzle in honey. Plus, it’s cheaper than the “natural” stuff at the store.

Win-win.

Ingredients (Spoiler: It’s Mostly Peanuts)

• 2 cups roasted, unsalted peanuts (or salted if you’re a rebel)
• 1–2 tbsp neutral oil (peanut, avocado, or coconut)
• Pinch of salt (optional, but highly recommended)
• 1–2 tsp honey or maple syrup (optional, for sweetness)

Step-by-Step Instructions (So Easy It’s Almost Embarrassing)

1. Blitz the peanuts. Toss them in a food processor or high-speed blender. Pulse until they’re crumbly (about 1 minute).
2. Scrape the sides. The peanuts will clump. This is normal.

   Keep going.

3. Add oil and salt. Drizzle in oil while blending until it’s smooth (or leave it chunky—your call).
4. Sweeten it up. Add honey or maple syrup if you’re into that. Blend for another 10 seconds.
5. Adjust consistency. Too thick? More oil.

   Too thin? More peanuts. You’re the boss here.

How to Store It (Because It Won’t Last Long)

Store your homemade peanut butter in an airtight container at room temperature for up to 2 weeks (if it survives that long).

For longer storage, keep it in the fridge for up to 2 months. Pro tip: Stir it before using if the oil separates—no big deal.

Why This Recipe Is a Game-Changer

Homemade peanut butter is healthier, cheaper, and tastier than store-bought. No hydrogenated oils, no unnecessary sugar—just pure peanut goodness.

It’s packed with protein, healthy fats, and fiber. Plus, you get bragging rights for making something from scratch that most people buy in a jar.

Common Mistakes (Don’t Be That Person)

• Using raw peanuts. Roasted peanuts = better flavor. Trust the process.
• Giving up too soon. It takes a few minutes to go from crumbs to creamy.

  Patience, grasshopper.

• Overloading the blender. Small batches work best unless you enjoy motor burnout.

Alternatives (Because Variety Is the Spice of Life)

• Almond butter: Swap peanuts for almonds. Fancy, huh?
• Chocolate PB: Add cocoa powder and a splash of vanilla.
• Spicy PB: Toss in cayenne or cinnamon for a kick.

FAQs (Because Someone Always Asks)

Can I use a regular blender?

Yes, but a food processor works better. If using a blender, stop and scrape the sides often to avoid burning out the motor.

Why is my peanut butter gritty?

You probably stopped blending too soon.

Keep going—it’ll smooth out. FYI, gritty PB still tastes great on toast.

Can I make it oil-free?

Technically yes, but it’ll be thicker and harder to blend. IMO, the oil is worth it for that creamy texture.

Final Thoughts

Once you make peanut butter at home, you’ll side-eye every jar at the grocery store.

It’s stupidly easy, ridiculously delicious, and infinitely customizable. So grab those peanuts and start blending. Your future self (and your taste buds) will thank you.