Homemade Honey Roasted Peanut Butter

This is easily the best homemade peanut butter. And it’s SO easy to make. You’ll always want to have a batch around, trust me!

Homemade Honey Roasted Peanut Butter - 1 ingredient, so simple! by sallysbakingaddiction.com

Let me show you how peanut butter is done. In less than 5 minutes. With 1 ingredient.

If you’ve been reading for awhile, you already know that I have a slight obsession with peanut butter. I tried to see how long I could go without eating it a few weeks ago. I lasted less than 4 hours. Who was I kidding?

For all my recipes, I typically use Jif Creamy. I grew up on Jif. It’s my very favorite. Recently, however, I’ve been making my own peanut butter.

 

It is SO good. So simple and so much cheaper by volume than store-bought. In less than 5 minutes, and with only ONE ingredient, you can have homemade peanut butter free of added oil, salt, and preservatives. The recipe is so simple, I feel silly typing it out for you!

Homemade Honey Roasted Peanut Butter - 1 ingredient, so simple! by sallysbakingaddiction.com

Try my homemade almond butter next!

Print

Homemade Honey Roasted Peanut Butter

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Description

This is easily the best homemade peanut butter. And it’s SO easy to make. You’ll always want to have a batch around, trust me!


Ingredients

  • 1 and 1/2 cups honey roasted peanuts (I like Planters or Trader Joe’s brand)

Instructions

  1. Pour peanuts into your food processor and pulse/process until the peanuts go from whole to coarsely chopped to crumbly to finely ground. If they aren’t coming together easily, add up to 1 Tablespoon of oil such as canola oil, peanut oil, or vegetable oil. Process again until the peanuts resemble a thick and relatively smooth peanut butter.
  2. Store in the refrigerator for up to 3 weeks. But it won’t last that long!

Notes

  1. Food Processor: Make sure you use a quality food processor– I own and love this one and here’s my Vitamix you can use, too.

Keywords: homemade peanut butter, homemade honey roasted peanut butter

Use today’s honey roasted peanut butter recipe in my flourless peanut butter oatmeal cookies!

8 ingredient Flourless Peanut Butter Oatmeal Cookies - soft, chewy, simple, and gluten free!

Or my honey roasted peanut butter granola!

Honey Roasted Peanut Butter Trail Mix Granola-2

This post contains affiliate links.

49 Comments

  1. Hey Sally, I love your blog and I’m so excited to make this peanut butter!! Just wondering how and how long you store the leftovers?

    1. Hey Brittany! I am so glad to hear that – store in the refrigerator for up to 3 weeks. It won’t last that long, I promise. 🙂

  2. How long does it last and does it have to be refrigerated? I want to try it for my kids to get them away from the processed stuff. Thanks

  3. Thought I’d share my own little obsession for peanut butter, but I use macadamia nuts!

    The butter comes out much smoother in a food processor, and I add honey butter as an emulsifier, so to speak.

    Also, one way to add unique flavors to a peanut butter, make your own roasted flavors using this trick.

    Preheat oven to 325ºF. Whisk an egg white with any blend of seasonings you want, be it curry, white pepper, sea salt, or even pumpkin pie spice…as long as you add a table spoon of powdered sugar…..
    Whisk until frothy and then toss about a pound of your chosen nut(or blend there of) and coat evenly.

    Scatter on a baking sheet and then roast in the oven, stirring quite often until fragrant and dry, about 20-25 minutes.

    If you can avoid just popping these into your mouth, process them into an amazing and tasty nut butter!

  4. Absolutely fantastic. I saw this recipe and tried it. Then, I made my own with Cashew nuts, Macadamia nut with Honey butter. I think I’m well and truly addicted now. I’ve made it for a few people I know and I think they worship me now. Thank-you ever so much. I think I’ll be seeing other recipe’s of your too.

  5. We tried peanut butter a few times when we were kids, but nothing significant. I am one who does not usually like peanut butter in anything but the jar (or a Reese’s or two), but I made a delicious peanut butter bar last week and had to keep away from the fridge for fear of eating more and more. Colour me shocked! 🙂 But my honey and I were planning just a couple days ago to make our own peanut butter as it’s expensive here in Barbados. I’m on it now! Thanks! I’ll report back. 🙂

    Mag

      1. Yes, I knew what you meant Maggie. I know you will love this homemade peanut butter. It’s hard not to!

  6. Hey… does this end up being creamy. My favorite peanut butter is jiff creamy natural peanut butter. I used to love skippy..but then my aunt had me try jiff. . I never ever went back to skippy..even if it was on sale! Lol. If I want it creamier…could I add a little more honey? Does it give it a little sweet taste also…mm.. I cant wait!
    Jenny

    1. Hi Jennifer – yep, this is creamy as long as you process it for a good while. I like it sort of grainy, but process it for as long as you want to achieve a smoother texture. It really doesn’t need honey since it’s already so sweet from the honey roasted peanuts. Though you could add some if you wanted!

  7. Hey Sally! I was looking through your vegan recipes and noticed this recipe. Although it looks absolutely delicious, I just wanted to give you a heads up that honey isn’t vegan : (. If you wanted to make this recipe vegan, though, you could easily use regular peanuts and add some agave nectar to them! Hope this helped!

    Alex

  8. When I made this it didnt go creamy 🙁 i put in a little bit of oil but it didn’t help either. Any reason why Sally?

    1. Were your peanuts dry roasted? Or did you use oily honey roasted peanuts? Either way, I’m surprised a little oil didn’t help. Perhaps another Tbsp will get things moving. Enjoy!

  9. I made what I consider a major discovery today I was looking for a recipe for peanut butter oatmeal cookies and I came across your recipe but more important was the process for making peanut butter. I have been buying peanut butter for more years than I care to reveal but have never found any as tasty as the P.B. that I made with your process . I will never buy P.B. again. Thank you very much .
    Saul

  10. Hi Sally! So I know your obsession with raisins…have you ever considered {or will you??} making a cinnamon raisin peanut butter? There’s some company, can’t remember the name of it of course, that makes the white chocolate peanut butter, dark chocolate, and cinnamon raisin peanut butter but I can’t bring myself to pay for it. Clearly I could experiment withthis myself but I trust you waaaaay more than me. Please, please!! XO. Jamie Lee

    1. Peanut Butter & Company! They have the beeeeesssst peanut butter flavors Jamie Lee, you are right. I may just give it a whirl myself. Stay tuned 😉

      1. Yes, yes, yessss! That Peanut Butter & Co is so darn good. Definitely staying tuned. Or stalking. As always.

  11. Hi Sally,

    Thanks for your dedication to peanut butter. I just made the flourless peanut butter chocolate chip cookies, and they’re beyond amazing. I don’t think it even needs the small amount of sugar.

    For the homemade peanut butter, can I use a regular blender like a Vitamix?

    Again, thanks!

  12. I finally just made this today…WHY did I wait so long?!?!? OMG this is SO yummy I had to make a second batch because I seriously ate half of it after I made it.
    Thanks, Sally!

      1. Thank you Sally. I ended up roasting my peanuts in the over for about 10 minutes and then tossed them into the foodprosesor and then just like you said magic happend. I added some seasalt and a bit of honey near the end. It looks just like storebought, but taste very pure.

  13. Hey there !!!

    I was wondering if I could use homemade peanutbutter in peanutbutter cookies ?!? I like the idea of knowing whats in my peanutbutter 🙂

  14. It looked creamy at about three minutes in my food processor, but it turned out to be grittier than I anticipated–but still yummy. Does it get smoother if I keep it going longer? Also, do you use those canisters of honey-roasted nuts or another version?  Overall, this is ingenious!

  15. Hi Sally, I was just wondering about your home made peanut butter – do you use regular honey roasted peanuts or dry roasted honey peanuts?  Also, do you sell vanilla beans – I thought I had seen something a while ago about you selling some things, but now I cannot find it.  What are the best vanilla beans to use?  It is rather confusing if you have never used them before.             Thanks,   Donna

    Love your site!!

    1. Donna, I had a giveaway for vanilla on my blog a year or two ago. I don’t sell it. I usually buy vanilla beans from Whole Foods or a specialty store. I use regular honey roasted peanuts to make this (usually Trader Joes or Planters brand).

  16. Hi Sally, thanks for responding to my question about the peanuts.  Would you be so kind as to recommend the best vanilla bean to buy?  Tahitian or Madagascar?  I do not have a clue about them, but would like to give them a try.  Thank you.  Donna

  17. Wow!  I’ll never buy peanut butter agin!  I had no idea it could be this easy, or taste this good! Off to make your peanut butter cookies now. 

  18. I love drizzly homemade peanut butter! It’s seriously the bomb dot com – the packaged stuff just doesn’t even compare. I have been trying to talk myself out of buying a food processor for myself, but I think this post really tips the scales… I could have homemade PB all the time! Magical.

  19. i make my own peanut butter… with the white blanched nuts, i add maybe 1/2tsp of coconut oil per 400g. otherwise i add no extra oil at all… i make a large tub at a time, 800=1000 grams… and use it as a base for my latest daft idea… last night it was 3 chilli peanut butter, (Birds eye, Paprika, Chipotle) served with ice cream…

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×