Peanut Butter from Scratch (Using Food Processor or Blender)

Name: Peanut Butter from Scratch (Using Food Processor or Blender)
Ingredients: 500 g Raw or roasted peanuts (unsalted); ½–1 tsp Optional: sea salt; 1–2 tsp Optional: honey or sugar

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesPeanutButterFromScratchHomemadeNaturalHighProteinNoAdditives

Peanut Butter from Scratch (Using Food Processor or Blender)

Nutrition (per serving)

600Calories

24 gProtein

20 gCarbs

52 gFat

6 gSugar

300 mgSalt

Ingredients

500 g Raw or roasted peanuts (unsalted)
½–1 tsp Optional: sea salt
1–2 tsp Optional: honey or sugar

Method

If using raw peanuts: Preheat oven to 180 °C (350 °F) → spread peanuts in single layer on baking sheet → roast 10–15 minutes, shaking pan halfway, until golden and fragrant → cool completely.
If peanuts are already roasted: skip roasting step.
Add peanuts to high-powered food processor or heavy-duty blender → process on high 1–2 minutes → peanuts will first become crumbly, then start releasing oil and turning into paste.
Scrape down sides every 30–60 seconds → continue processing 8–15 minutes total (patience is key) until smooth and creamy (it will go through stages: dry crumbs → thick ball → finally runny peanut butter).
If mixture gets too hot, pause 2–3 minutes to cool → do not add oil yet.
Once very smooth, taste → add sea salt and/or honey if desired → process 30 seconds more to incorporate.
Transfer to clean glass jar → let cool to room temperature → refrigerate up to 1 month (natural peanut butter separates — stir before use).
Makes ≈450–500 g — pure, creamy homemade peanut butter with no added oil or sugar.