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jar of homemade peanut butter beside peanut shells, shelled peanuts, and peanut leaves

Homemade Peanut Butter

Turn your homegrown peanuts (or storebought) into natural peanut butter!
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Prep Time 1 hour
Cook Time 14 minutes
Blending Time 8 minutes
Total Time 1 hour 22 minutes
Servings: 8 ounces
Course: Snack
Ingredients Equipment Method

Ingredients
  

  • 1 cup shelled peanuts (in this recipe, we're using Fastigiata Pin Striped- delicious and beautiful heirlooms we grow every year!)
  • 1/8 tsp sea salt, or more to taste
  • 1 tsp maple syrup, or more to taste
  • peanut or other vegetable oil, to preferred texture

Equipment

  • baking sheet with parchment paper
  • clean terrycloth dish towel
  • strong food processor or blender
  • an 8-ounce glass jar, with lid

Method
 

To Prepare Homegrown Peanuts, In the Shell
  1. Shell fully cured peanuts from their pods.
  2. Discard shriveled, moldy, or bad nuts.
  3. You'll need one cup of good nuts for this recipe.
  4. Freshly shelled nuts can be stored in the fridge for one to two weeks before using.
To Roast & Remove Skins from Raw Peanuts
  1. Preheat oven to 350 degrees F.
  2. Spread the peanuts in a single layer on the parchment lined baking sheet.
  3. Roast for 5 minutes, then remove from oven to stir.
  4. Return to oven and roast 5 more minutes.
  5. Remove from oven and dump the peanuts on the terrycloth dish towel.
  6. Rub the peanuts vigorously in the towel to help remove the skins, and use your fingers to remove most of the remaining skin.
  7. Return the peanuts to the oven to roast an additional 4 to 5 minutes, stirring half-way through.
To Make the Peanut Butter
  1. Place the hot nuts in a food processor or strong blender.
  2. Break up the hot nuts by pulsing and processing them until they look like wet sand, and start to clump together.
  3. Add the salt, then 1 teaspoon each of maple syrup and oil.
  4. Blend well, then taste test. Add more salt and/or maple syrup if you'd like for more flavor.
  5. Remember to keep the balance of maple syrup and oil equal. If you add 1 tsp maple syrup, add 1 tsp oil at the same time, to help prevent the peanut butter from seizing up.
  6. Keep blending until you get a smooth peanut butter texture. You may need to add a small amount of oil at a time to help. (This depends a lot on type of nut used and type of blender/food processor.)
  7. Enjoy your natural homemade peanut butter! It can be used right away, or stored in the fridge for up to one month.