Here’s how to make homemade peanut butter in which all the ingredients are under your control, which means no funnily named fillers or sweeteners or preservatives. Just wholesome peanut butter goodness. It’s ridiculously easy to make. That said, if what you’re seeking is the satiny smooth, crazy sweet peanut butter sold in jars at stores, this is probably not the recipe for you, though we still think you should try it.–David Leite


Patience, friends. Like the stages of life (but SO much better), homemade peanut butter sometimes goes through a few distinct changes as you’re making it. From whole peanuts to a crumbly-looking, impossible mass to a suddenly smooth and stunning butter. Just keep going, grasshopper. You’ll get there.

Five teaspoons, each topped with a swirl of homemade peanut butter.

How to Make Homemade Peanut Butter

5 / 4 votes
Make your own homemade peanut butter thanks to this nifty, easy technique that turns out creamy, healthy, tasty nut butter every time.
David Leite
Servings28 servings
Calories135 kcal
Prep Time10 minutes
Total Time10 minutes


  • 4 cups roasted, unsalted Virginia peanuts
  • 2 to 3 tablespoons mild vegetable, olive, or peanut oil
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar, optional


  • Put the peanuts in the bowl of a food processor fitted with the steel blade attachment and drizzle 2 tablespoons of the oil over the top. Pulse to break up the peanuts, add the salt and sugar, if using, and blend until very smooth. (For a chunky peanut butter, stop before the peanut butter reaches a smooth consistency.) You’ll need to scrape down the sides of the food processor periodically and, if the mixture is very dry, drizzle in more oil by the teaspoonful.
  • Store the peanut butter in an airtight container in the refrigerator for up to 2 months. If the oil separates from the peanuts, simply stir to recombine.


Homemade Honey-Roasted Peanut Butter variation

For honey roasted peanut butter, add 2 teaspoons honey after you begin to pulse the peanuts and just before adding the salt.

Adapted From


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Serving: 2 tablespoonsCalories: 135 kcalCarbohydrates: 5 gProtein: 5 gFat: 12 gSaturated Fat: 2 gSodium: 229 mgFiber: 2 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2016 Patrick Evans-Hylton. All rights reserved.


About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. I’ve been making my own PB for years using a food processor. I do not add extra oil or sugar and prefer the less refined texture and taste. A good tip for making chunky style is to reserve approximately 1/3 to 1/4 of the peanuts and mix until the texture is satisfactory, then add the reserved peanuts and process for about ten seconds. It’s difficult to mess it up. Just keep processing and know that it will come together. The longer you go the smoother it will be. The quality and added ingredients of the peanuts matter. One caution. Many dry roasted peanut have added garlic and onion which change the taste away from traditional peanut butter flavor.

    1. Good to hear, Brab, thanks for sharing. Especially love the crunchy trick! We’ve tried it without oil but we had trickiness with the consistency consistently becoming paste-like…I’m wondering if this is in part a function of the type and age of the peanuts and also maybe even the horsepower of the food processor? At any rate, greatly appreciate the insights.