Why buy when you can make it fresh? This Honey Roasted Peanut Butter takes 5 minutes and 3 ingredients for a rich, creamy spread that’s pure nutty perfection!
This Honey Roasted Peanut Butter recipe is a rich, creamy spread that combines the natural nuttiness of roasted peanuts with a touch of golden honey for a perfectly balanced sweet and savory flavor. I love using this peanut butter for my kid’s sandwiches, and in baked goods like my Reeses Cookies and Peanut Butter Brownies!
For more recipes where you can use this Honey Roasted Peanut butter I would recommend my Peanut Butter Blossoms, Peanut Butter Yogurt Dip, and Peanut Butter Energy Balls.
Table of Contents
Why I Love This Peanut Butter
- No additives—just pure, wholesome ingredients.
- This Honey Roasted Peanut Butter works with both sweet snacks and savory dishes.
- I can make a batch that lasts for weeks in the fridge.
Recipe Ingredients
Dry Roasted Peanuts – You can go with salted or unsalted, whichever you prefer.
Honey – Adds sweetness. Agave works too, but it has a milder flavor.
Kosher Sea Salt (Optional) – Adds a little extra flavor, especially if you’re using unsalted peanuts.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Maple Syrup – Swap honey for maple syrup for a richer, deeper sweetness.
Vanilla Extract – A small dash of vanilla adds aroma and extra flavor.
How to Make Honey Roasted Peanut Butter
Step 1: Place the peanuts in a food processor. Turn the food processor on and let it run for about 4 minutes. The peanuts will go from crumbs to a ball, then to a creamy peanut butter.
Step 2: Turn off the food processor, and add the honey (or agave) and salt (if using unsalted, I’d suggest tasting the peanut butter and adding salt to taste).
Step 3: Continue to process for 1-2 minutes until combined.
Expert Tips
Scrape Down the Sides – As you blend, make sure to stop and scrape the sides of the processor. It helps everything mix evenly, giving you a perfect creamy texture.
Use Fresh Peanuts – Fresh peanuts make all the difference! Using stale ones can really affect the flavor, so grab a fresh batch for the best-tasting peanut butter.
FAQs
Honey-roasted peanut butter is perfect for adding flavor to a boring protein shake. It’s also great spread on toast with sliced banana or drizzled over hot waffles or pancakes.
If your peanut butter is a little thick, you can easily smooth it out by adding a teaspoon of neutral oil, like coconut or grapeseed. It’ll give you that creamy, spreadable texture!
Storage Info
STORE Honey Peanut Butter in an airtight jar or airtight container in the refrigerator for up to 1 month. I recommend keeping it in the fridge to prevent it from going rancid, especially during warmer months.
Simply remove it 15-20 minutes before use to soften. You can also FREEZE it for up to 6 months. Thaw completely in the fridge, then stir well to re-incorporate the oils before using.
Honey Roasted Peanut Butter Recipe
Recommended Products
Ingredients
- 2 cup dry roasted peanuts - salted or unsalted
- 2 tbsp honey - or 1 tbsp agave
- pinch kosher sea salt - optional
Instructions
- Place the peanuts in a food processor. Turn the food processor on and let it run for about 4 minutes. The peanuts will go from crumbs to a ball, then to creamy peanut butter.
- Turn off the food processor, and add the honey (or agave) and salt (if using unsalted, I'd suggest tasting the peanut butter and adding salt to taste).
- Continue to process for 1-2 minutes until combined.
NOTES
- You can use honey roasted peanuts—just omit or reduce the honey or agave, and skip the pinch of salt completely.
- If you have raw peanuts, bake them for 10 minutes at 350°F (180°C), then let them cool before adding them to your food processor.
- If your peanut butter is too thick, add ½ teaspoon of coconut oil, but only after blending for 5-6 minutes. You’ll be surprised by the texture after the full time. Note: a quality food processor makes all the difference!
- For chunky peanut butter, chop an additional ¼ cup of dry roasted peanuts and fold them in before storing.
- I store my peanut butter in the fridge to prevent it from going rancid, especially in the summer. I just remove it 20 minutes before using it.
Made this and made a PB&J and it was delicious!