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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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Course: Snack
Keyword: GFDFSF, gluten free, homegrown peanuts, maple syrup, peanut butter, sea salt
Prep Time: 1 hour
Cook Time: 14 minutes
Blending Time: 8 minutes
Total Time: 1 hour 22 minutes
Servings: 8 ounces

Equipment

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

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

Instructions

To Prepare Homegrown Peanuts, In the Shell

  • Shell fully cured peanuts from their pods.
  • Discard shriveled, moldy, or bad nuts.
  • You'll need one cup of good nuts for this recipe.
  • Freshly shelled nuts can be stored in the fridge for one to two weeks before using.

To Roast & Remove Skins from Raw Peanuts

  • Preheat oven to 350 degrees F.
  • Spread the peanuts in a single layer on the parchment lined baking sheet.
  • Roast for 5 minutes, then remove from oven to stir.
  • Return to oven and roast 5 more minutes.
  • Remove from oven and dump the peanuts on the terrycloth dish towel.
  • Rub the peanuts vigorously in the towel to help remove the skins, and use your fingers to remove most of the remaining skin.
  • Return the peanuts to the oven to roast an additional 4 to 5 minutes, stirring half-way through.

To Make the Peanut Butter

  • Place the hot nuts in a food processor or strong blender.
  • Break up the hot nuts by pulsing and processing them until they look like wet sand, and start to clump together.
  • Add the salt, then 1 teaspoon each of maple syrup and oil.
  • Blend well, then taste test. Add more salt and/or maple syrup if you'd like for more flavor.
  • 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.
  • 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.)
  • Enjoy your natural homemade peanut butter! It can be used right away, or stored in the fridge for up to one month.