Honey Roasted Peanut Butter
Homemade honey roasted peanut butter only takes 5 minutes to make! You’ll need 3 simple ingredients and a quality food processor.
I love to share kid-friendly recipes with you… and this is my favorite: homemade peanut butter. Easy and delicious! Homemade peanut butter goes great in Criss Cross Peanut Butter Cookies, Peanut Butter and Jelly Pop Tarts, and Peanut Butter Rice Krispie Treats.
Easy Honey Peanut Butter
A few months ago my mom gave me her food processor and it’s been life-changing. It was right around the time when our youngest started solids, and I can’t tell you how amazing it was to use a quality processor that could actually make silky smooth purees.
You’ve probably noticed how often I use it, but that’s because I really love it & use it all of the time! It may or may not be my new favorite kitchen appliance (don’t tell my KitchenAid).
Peanut Butter is a staple in our home and I love that I can make it from scratch quickly, and I know exactly what’s in it!
How to Make Honey Peanut Butter
For this particular recipe you will need a food processor. A high-powered processor, preferably one that can hold at least 3 cups (or you’ll have to do batches).
NOTE: Unless you own a Blendtec, Ninja or Vitamix, you cannot make peanut butter in a blender. PLEASE don’t try.
Toss 2 cups of roasted peanuts into the food processor (I used roasted salted, unsalted is fine too).
Blend in processor for 4 minutes.
Add the honey and salt
- For sweeter side add 2 tablespoons of honey and a pinch of sea salt (play around with your tastes)
- ***Start with this amount, then added more at the very end***
Process 1-2 minutes more
- Mixture will go from a ball to smooth, creamy peanut butter
- Use a spatula to scrape it out
I didn’t and any oil to mine (I prefer mine to be on the thick side) because it was already the perfect consistency.
Storing Tips + Tricks
STORE it in an air-tight container in the refrigerator for up to 1 month. I store my peanut butter in the fridge because I don’t want it to go rancid, especially during the summer. I simply remove it from the fridge 20 minutes before I plan on using it.
You can FREEZE homemade peanut butter for up to 6 months. Let it thaw completely in the fridge and then make sure to stir before using it so that the oil and peanuts stay together.
- You can use honey roasted peanuts, just simply omit or reduce the honey or agave. Skip the pinch of salt completely
- If you have raw peanuts, simply bake them for 10 minutes at 350 degrees, let them cool before adding them to your food processor
- If you find your peanut butter is too thick, you can add a 1/2 tsp. of coconut oil. However, only do this after the 5-6 minutes. You’ll be surprised by the texture after the full amount of time. Please note that a quality food processor makes all of the difference!
- For chunky peanut butter, simply chop up an additional 1/4 cup of dry roasted peanuts and fold them in before storing the peanut butter
Our family loves this simple & delicious homemade peanut butter. It’s made with wholesome ingredients (no refined sugar or funky oils) and can be made in a hurry. This is our go-to recipe!
If you prefer the taste of store-bought peanut butter, try using honey roasted peanuts in place of the dry roasted peanuts. It definitely won’t be as healthy, but it will taste just like the kind from the jar 🙂
For more recipes, check out:
Homemade Honey Roasted Peanut Butter Recipe
- 2 cup dry roasted peanuts - salted or unsalted
- 2 tbsp honey - or 1 tbsp agave
- pinch kosher sea salt - optional
- 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 (pictured above) to a ball, then to a creamy peanut butter.
- Turn off the food processor, 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.
- Place in an air-tight container and store in the refrigerator for up to 4 weeks.
-If you have raw peanuts, simply bake them for 10 minutes at 350 degrees, let them cool before adding them to your food processor.
-If you find your peanut butter is too thick, you can add a 1/2 tsp. of coconut oil. However, only do this after the 5-6 minutes. You'll be surprised by the texture after the full amount of time. Please note that a quality food processor makes all of the difference!
-For chunky peanut butter, simply chop up an additional 1/4 cup of dry roasted peanuts and fold them in before storing the peanut butter.
-I store my peanut butter in the fridge because I don't want it to go rancid, especially during the summer. I simply remove it from the fridge 20 minutes before I plan on using it.