Homemade Peanut Butter
Very simple, quick, tasty and easy - perfect for a family breakfast! Homemade peanut butter is incredibly easy to make. You only need three ingredients. It is also much more flavorful than the store-bought version - try it and see for yourself!
Updated : 03 December, 2025
Easy
About 10 min.
Ingredients
500 grams
Peanut
2 tablespoon
Sugar
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use already peeled roasted peanuts, salted or unsalted. If you use salted peanuts, leave the salt out of the recipe. Instead of sugar you can use powdered sugar. Add more sugar to taste if you like.
Step 2
I have fresh, unpeeled peanuts, so first they need to be roasted and peeled. You can roast them in a dry skillet over low heat, stirring constantly, or in the oven. If you choose the second method, spread the nuts in one layer on a baking sheet and place in a preheated 150°C (about 302°F) oven for 25-30 minutes, stirring from time to time.
Step 3
The skins on the nuts should darken, and the peanuts themselves should get a golden tint.
Step 4
Take the nuts out of the oven and let them cool. After that it’s easy to separate the kernels from the skins.
Step 5
Put the peeled peanuts into the bowl of a blender or food processor, add sugar and salt (my blender is small, so I put in half first) and start blending.
Step 6
At first you will get fine nut crumbs. As you keep blending, this dry crumb will start to moisten, because the peanuts release oil, and it will begin to clump. From time to time stop blending and scrape the mixture down from the sides of the bowl so it falls back to the bottom.
Step 7
Continue blending until the peanuts turn into a paste. The mixture will warm up, more oil will be released, and the mass will become thinner and smoother. If the blender heats up too much during grinding, turn it off and let it cool slightly. Then continue processing the nuts until you reach the desired consistency.
Step 8
When I got a fairly smooth, thick paste, I added the second portion of peanuts and continued blending until completely smooth.
Step 9
The peanut butter becomes quite warm and almost perfectly smooth, with only tiny specks of very fine nut crumbs.
Step 10
Transfer the peanut butter into clean, dry jars with lids and store in the refrigerator for up to 4 weeks. Enjoy!
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