Peanut Butter with Oil (Smoother & Spreadable)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesPeanutButterWithOilFromScratchSmoothSpreadableHomemade
Nutrition (per serving)
620Calories
22 gProtein
18 gCarbs
56 gFat
6 gSugar
300 mgSalt
Ingredients
- 500 g Roasted unsalted peanuts
- 2–4 tbsp Neutral oil (peanut, grapeseed, or light olive oil)
- ½–1 tsp Optional: sea salt
- 1–2 tsp Optional: honey
Method
- Roast peanuts if raw: spread on baking sheet → 180 °C (350 °F) 10–15 min until golden → cool completely.
- Add peanuts to food processor or blender → process 8–12 minutes, scraping sides often, until very smooth and creamy (it will form a ball then loosen into butter).
- With processor running, slowly drizzle in 2 tbsp oil → process 1–2 minutes more → add more oil 1 tsp at a time until desired consistency (smoother and more spreadable than natural).
- Taste → add salt and/or honey if desired → process 30 seconds to mix.
- Transfer to clean jar → cool to room temp → refrigerate up to 1 month (stir before use if separation occurs).
- Makes ≈500 g — smoother, creamier peanut butter with added oil for easier spreading.
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