Homemade peanut butter

Homemade peanut butter
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Here’s my easy-peasy two-ingredient, two-step homemade peanut butter recipe.

I would like to dedicate this recipe to my dear friend Jean-François Roy, who has a Kraft™ bear tattooed over his heart. I’m thinking of calling his girlfriend to ask her to empty their store-bought jar of peanut butter and replace it with my recipe. I’m pretty sure he wouldn’t even notice, ha ha!

My recipe: 56 calories per tablespoon (according to eaTracker). 
Store-bought peanut butter: 90 calories per tablespoon.

  • ServesYields 2 cups
  • Prep time12 min
  • Cook time-
  • Timeout-
  • FreezingNe se congèle pas.


  • 25 oz store-bought honey-roasted peanuts
  • 2 tablespoons peanut oil (or more, to taste)


  1. Pour the peanuts in a food processor and blend for 10 minutes, until the texture resembles dough, while scraping the edges of the bowl every 2–3 minutes.
  2. Add the peanut oil and process for 2 minutes or until texture is smooth.

Tips & tricks

This peanut butter can be stored for up to two weeks in an airtight container at room temperature. 
The texture is perfectly smooth and creamy.

Recipe published on August 19, 2018