Natural Peanut Butter


We eat peanut butter every day, and we love Trader Joe’s organic peanut butter. Our parents used to bring jars and jars of it every time they visited. Well, a couple of months ago we emptied our last jar of TJ’s, and there was no more on the way, so we had to make do. Spaniards don’t eat much peanut butter, so it’s very hard to find and it’s really expensive – for example, we’ve seen a small jar cost 4 euros. For us, it would be cheaper to buy peanuts and make homemade peanut butter than to buy a jar of the Spanish version. I found an easy recipe online for homemade natural peanut butter, and tried it out. The results were just okay. Yesterday, I made it for the third time after having tweaked some things, and it finally turned out worthy of being eaten unreservedly. So I filled our old Trader Joe’s jar with it and took a picture to capture the moment. Hurray for peanuts!

Natural Peanut Butter
Recipe type: Spreads and Dips
Prep time: 
Cook time: 
Total time: 
Natural homemade peanut butter. Fills one standard 16 oz. jar.
  • 2 Cups of unsalted peanuts, without any skin
  • 2 Cups of roasted, salted peanuts, without any skin
  • 1 – 2 teaspoons peanut oil or vegetable oil (optional)
  • ¼ cup coarsely chopped peanuts, if making chunky peanut butter
  1. Mix together the unsalted and salted peanuts in a bowl to help distribute the salt
  2. If using a food processor, place all of the peanuts in the workbowl and use the steel blade. Process on high about 2 minutes. Scrape down the bowl with a rubber spatula, and then process on high for a few more minutes, until the peanuts break down and become smooth and creamy. It will take a while, so just keep processing and the peanut butter will come together. Process until desired consistency. If you want chunky peanut butter, add the coarsely chopped peanuts at this point and pulse a few times to combine. Notes: When I use the food processor, I don't need to add any oil. And, if at any point you fear for the life of your food processor, reduce the speed to low.
  3. If using a blender: Place ½ cup of the peanuts and a teaspoon of peanut oil in a blender and blend on high until smooth. Keep adding peanuts and peanut oil, a little at a time, and blend. It will take a while, so just keep blending and the peanut butter will come together. You will need to scrape down the blender jar several times. Once you have your desired consistency, if you want chunky peanut butter, add in the ¼ cup chopped peanuts and blend on medium to combine.
  4. At this point, the peanut butter will be very warm and seem liquidy. Pour into a clean jar. The mixture will thicken as it cools.
  5. Keep in the refrigerator. Oh, and buy some Nutella. Spread one piece of bread with your peanut butter, and spread another piece of bread with Nutella. Put the bread together. Heavenly!
In Spain, it's hard to find unsalted peanuts out of the shell, so I normally buy a 500g bag and shell the peanuts, then rub off the skin with my fingers.

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  • Lina

    Hi! I know you cook quite well, and now that I learned you have a cooking blog… man, I’ll be around here very frequently. I’m ready to start trying these great looking dishes.
    I just read your newsletter and we’ll be praying for a lot of fun while in the States.

  • Faith

    Lina, You are so sweet. Nate constantly talks about YOUR cooking!! He (and I) miss it! The only Mexican food we get around here is the stuff I cook, and it’s nowhere as near as good as yours. We thought of you a lot when Matt was here. Love you!

  • Rebecca Yee

    oh… to be able to feed peanuts to my Julia! I LOVE the stuff from TJ… Julia used to only eat TJ’s soy butter, but they no longer produce it. Perhaps I should try my hand at soy butter… you inpsire me, hehe!

    LOVE the new blog! Keep the recipes comin’! :0)