Simply the Best Peanut Butter

Three ingredients, four minutes, five star peanut butter.

I don’t lightly say that things are “the best” anything. But we’ve been on this peanut butter for a few weeks now and it’s so cheap, so easy to make, and so delicious that I don’t think we’re ever going back to the store-bought kind.

Simply the Best Peanut Butter

Three ingredients, four minutes, five stars.
Prep Time5 mins
Course: Condiment, Snack
Cuisine: American
Keyword: honey, nuts, peanut, peanut butter
Servings: 275 mL

Equipment

  • Food Processor
  • Rubber scraper
  • Airtight container

Ingredients

  • 2 cups Roasted, unsalted peanuts
  • 1 tsp Honey
  • ¼ tsp Salt

Instructions

  • Add peanuts to the bowl of the food processor.
  • Process for 30 seconds, or until the peanuts are reduced to crumbs.
  • Scrape down the sides of the bowl and add the honey and salt.
  • Process for about 90 seconds. The peanuts will move through several distinct phases: crumbly and dry, then a wet, heavy ball. Once the ball starts to break up, stop the food processor.
  • Scrape down the sides one more time so that everything gets incorporated.
  • Process for another 90 seconds. The peanut butter will move out of the "wet clumpy ball" phase into the "smooth and amazing" phase.
  • Transfer into an airtight container and store in the refrigerator.

Notes

Tip: Get the air out
There will be some air trapped under the surface after you transfer the peanut butter into the container, so agitate the peanut butter to encourage the bubbles to rise to the surface. Leave the lid off for a few minutes, then close the container.
This is a “natural” peanut butter – will it get all oily?
Surprisingly, not really. The only oil present here is what was naturally in the peanuts, and we’ve basically creamed it. If there is any oil separation, mix before use.
Creamy peanut butter

This peanut butter is so light and creamy and flavourful. It’s almost entirely peanuts. Zero extra oil, hardly any added sugar, and only a dash of salt.

I suspect that the colour is lighter than what we normally see in the store-bought stuff because, while these peanuts are roasted, the peanuts in commercially-available products are more roasted.

This recipe, according to VeryWell’s nutrition calculator, runs approximately 93 calories per tablespoon. That puts it roughly in line with other commercially-available all-natural peanut butters. Ours adds that little bit of honey and salt (whereas many all-natural peanut butters are only peanuts), which slightly increases the carb load and sodium content, but only marginally.

“This is the best homemade peanut butter that my father has ever made, or ever,” my 11-year-old said. That maybe has more qualifiers in it than a ringing endorsement normally would. However, she’s definitely right – we went through several iterations of different combinations of peanuts, oils, sweeteners, and salt. This is the best-balanced recipe we came up with and is definitely our favourite out of the recipes I found online. So many recipes add oil to the recipe and it’s simply not necessary. The peanuts themselves have all the oil you need, as long as you have the patience to completely blend it. The honey adds just enough extra liquid to make it super spreadable.

I want to find our definitive bread recipe for making toast to put this on. In the meantime why don’t you check out our cheddar buttermilk biscuits for something savoury?

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