DIY Peanut Butter in 5 Minutes

Growing up as a Skippy kid, my first experience with all-natural peanut butter wasn’t a great one.  Actually, it was better for me than it was for my cousin, the peanut butter hater, and I ended up eating his share anyway.  Ha!  We were in nursery school together (you know, in the pre- “pre-school” days) at the little church down the street from my house and our project for the day was to make peanut butter.  As a peanut butter loving 4 year old, I was freaking excited.  But alas, I was surprised that it wasn’t super creamy like the stuff I was used to at home and even though I ate it, I basically refused to eat the all-natural stuff again until I came across the grind-your-own machines in Whole Foods a few years ago.

DIY Peanut Butter in 5 Minutes

It didn’t take long for my adult taste buds to fall head over heals for warm, freshly made peanut butter and before I knew it, I was making trips to Whole Foods just for the peanut butter.  However, we recently decided to start making our own peanut butter at home.  Overall, it was cheaper to make at home where we could buy the peanuts at the grocery store or in bulk at BJ’s ($7.99 for 32 oz) and save the gas that 1 1/2 hr round trip drive to Whole Foods used up.

For us, this is a super quick and satisfying project, taking less than 5 minutes to make in the food processor.  And better yet – there are just 3 ingredients in this homemade peanut butter!  I’m planning to add a little honey to our next batch because honey roasted peanut butter?  Gah! Pass the spoon!


DIY Peanut Butter
source: Smells Like Home

Using unsalted peanuts in this recipe allows you to control the amount of salt in the peanut butter.  Our first batch, made with salted peanuts, was too salty for our tastes and we’ve switched over to unsalted dry roasted peanuts thereafter.  I’ve also noted a range of amounts below for the salt and oil; adjust each to your own preferences.  I haven’t tested this peanut butter when baking yet so I can’t attest to how it works.


  • 2 1/2 cups unsalted dry roasted peanuts
  • 1/2 to 1 tsp Kosher salt
  • 2 to 3 tbsp canola or peanut oil


  1. Grind the peanuts and 1/2 teaspoon salt together in the bowl of a food processor until the peanuts break down and start to form a ball inside the bowl, about 1 to 2 minutes.
  2. Drizzle 2 tablespoons of the oil in through the feed tube and continue to process for another 30 seconds.  If the peanut butter is too thick, add in the remaining tablespoon of oil and process until combined.  Taste to see if the peanut butter needs more salt and add up to an extra 1/2 teaspoon if needed – it may take a couple of tastes to adjust the amount of salt properly.  Store in an airtight container at room temperature for up to a week or in the fridge for a few weeks.


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Leave a Comment

  • Kelley
    January 30, 2013 at 7:40 AM

    I, too, LOVE the peanut butter at Whole Foods and have made special trips just to replenish my stock. I’ve tried making my own, but found it way more trouble than it was worth, so glad it’s working out for you. Luckily for me, WF is just a few miles away, so not a big deal. Let us know what kind of success you have if you decided to bake with it. I bought extra this past Christmas season, determined to make my peanut butter balls and peanut butter cup cookies with the natural stuff, and then chickened out at the last minute. I’d be curious to know how you like(d) it.

    • January 30, 2013 at 8:37 AM

      I’ll definitely let you know and you do the same if you beat me to baking with your pb from WF!

  • January 30, 2013 at 9:37 AM

    I ove Skippy too…but homemade is MUCH better

  • January 30, 2013 at 10:34 AM

    one of the krogers near me has grind your own honey PB. it’s so good, but i do like to make it at home too. try adding a bit of cinnamon too- that is excellent!

    • January 30, 2013 at 12:37 PM

      I love cinnamon and pb in baked goods – it’s brilliant to add it directly to the peanut butter! Excellent idea!!

  • Susan
    January 30, 2013 at 11:51 AM

    PB&J on Ritz crackers – still my favorite snack (if there’s no cake or cookies!) I will try to make the PB soon, hopefully, if your Dad and brother don’t eat all the peanuts before I get to do it.

    • January 30, 2013 at 12:41 PM

      Haha Mom! It’s still one of my favorite snacks too. This was the only way I felt it should be photographed for how Kyle and I love to eat it most. Let me know if they blow through the peanuts before you can make pb – I can pick you up some more at BJ’s the next time I’m there.

  • January 30, 2013 at 2:14 PM

    I LOVE making homemade pb!!! I usually don’t end up needing oil, and sometimes I don’t add salt, so then we’re talking 1 ingredient 😛

  • January 30, 2013 at 11:36 PM

    oh yes, we saw and purchsed the grind-your-own peanut butter at a fresh market over the holidays and now my fiance won’t ever buy it! he makes his own every week!

    • January 31, 2013 at 9:42 AM

      It’s totally addicting!!

  • Lindsay
    January 31, 2013 at 9:30 PM

    I love making our PB, it tastes so much better! I have never added oil to mine, never even thought about it! My toddler loves measuring the peanuts and pushing the buttons on the food processor. We love mixing coconut butter (we make our own) into our PB for coconut PB. It is our all time favorite. SO SO good!

  • February 5, 2013 at 12:18 AM

    Obsessed with pb? So was the author so he wrote peanut butter history! Full of factoids and early days of pb, about boiled nuts until they discovered roasting much better. “Creamy & Crunchy: An Informal History of Peanut Butter, the All-American Food (November, 2012, Columbia University Press) by Jon Krampner. Check it out.