Homemade Peanut Butter (Stays Spreadable in Refrigerator)

Recipe Photo for Homemade Peanut Butter. Shows pouring the peanut butter from the glass KitchenAid Pure Power Blender Jar. You can see the Porcelain White Blender Base in the background. The clear jar the peanut butter is being poured into is set upon a small bamboo cutting board and there is a small white bowl with peanuts in it. The countertop is marble and the backsplash is white subway tile.

Homemade Peanut Butter (Stays Spreadable in Refrigerator)

Make your own creamy, smooth, delicious peanut butter. I love "natural" peanut butter, but find the oil separation and stiff refrigerated texture annoying. I love the unbeatable fresh flavor when I make homemade peanut butter - and I get to create the texture that I like! I'll show you how I make homemade peanut butter that stays spreadable and emulsified in the refrigerator!

Tina Verrelli - epicuricloud.com

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Course: condiment, Snack

Cuisine: American

Keyword: blender recipe, nut butter, peanut butter

Prep Time: 15

Servings: 32 servings (Makes about 2 cups total)

Equipment

1 high-powered blender or food processor I used my KitchenAid Pure Power Blender with Glass Jar

Ingredients

4 cups salted cocktail peanuts
1/4 -1/3 cup avocado oil (or neutral oil) Adjust amount of oil to your texture preference. See Notes
2 teaspoons honey
¼ teaspoon salt

Instructions

To Make Chunky - Crunchy Peanut Butter: Remove 1/2 -1/3 cup peanuts and chop to desired texture. Stir into smooth peanut butter after blending.

Add peanuts, oil, honey and salt to blender or food processor jar.
Blend, stopping blender to scrape the nuts in toward the blades with a spatula as many times as needed until the mixture forms a freely moving vortex.
Blend to desired smoothness.
Pour into jar that holds at least 2 cups. Refrigerate for 24 hours to cool down for thicker consistency.

Notes

Amount of Oil:

1/4 cup of oil - continues to get firmer in the refrigerator until several days later - it's final texture for me is sandwich spreadable.

I tend to use 1/3 cup of oil - as I want mine softer so I can stir it into Greek yogurt.

Keep in mind it takes several days (up to a week) - until it thickens to it's final texture. Once taken out of the refrigerator it will soften/loosen up in texture.

Homemade Peanut Butter FAQs:

Can I use Homemade Peanut Butter in Baking Recipes?
- I tend to still use regular styles of traditional store-bought peanut butter for baking as the texture of homemade peanut butter can vary.
What Kind of Peanuts Work Best for Homemade Peanut Butter?
- I like to use salted Cocktail style peanuts.
Do I need Any Special Equipment to Make Homemade Peanut Butter?
- Yes, you need a high powered blender or food processor.
Does Homemade Peanut Butter Need to Be Refrigerated?
- Yes, since it doesn't have any preservatives, I store in a glass jar with a tight lid.
Can I Make it Crunchy - Chunky or Smooth?
- Yes, you can reserve some peanuts, chop them and stir them in after blending your peanut butter?
Can I Customize the Thickness of the Peanut Butter?
- Yes, you can adjust the amount of oil you use while blending.
Why Does My Peanut Butter Look Runny After Blending?
- The peanuts release their natural oils while blending, combined with the oil we add and the heating of the mixture from the friction of blending - it will be more runny right after blending - which is nice for pouring into your jar. Once it chills for at least 24 hours in the refrigerator it will thicken up. It will continue to thicken for several days.
Will My Homemade Peanut Butter Stay Emulsified?
- In my experience, when stored in the refrigerator it stays emulsified until we finish the jar (usually within 2-weeks)

Nutrition (approx. data estimated via online nutritional calculator.)

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