There’s something deeply satisfying about making your own food from scratch — especially when it’s as simple as homemade peanut butter.
I don’t make a big batch. Just a small amount at a time. Enough to last me a few days, stored in a jar in the fridge. No fuss. No extras. Just one ingredient: peanuts.
That’s it.
This latest batch was made with pink peanuts — skins on, of course. I don’t blanch them or peel them. The skins give the peanut butter a slightly deeper, earthier flavour, and they’re full of goodness, so I see no reason to remove them. I love the speckled look they create too. It feels rustic and real.
I roast them and then blend them until they transform — first crumbly, then thick, then suddenly smooth and glossy. It always feels a bit magical watching it happen. I don’t add anything to it while blending. No oil. No sweetener. No salt. Just peanuts doing what peanuts do when you give them a little patience.
Keeping it plain means I can decide later what I’m in the mood for. Sometimes I’ll sprinkle a little salt on my toast. Sometimes a drizzle of honey. Sometimes nothing at all. The base stays simple; the topping changes.
Lately, I’ve been enjoying it as an after-run snack — spread generously over toast, topped with sliced banana and a drizzle of honey. It’s exactly what I crave after a long run. Carbs to replenish, healthy fats to satisfy, a little sweetness to round it off. Simple, comforting, and just right.
There’s something about this ritual I love — coming home, showering, then sitting down with warm toast and that fresh peanut butter waiting in the fridge. It feels like recovery and reward all at once.
If you’d like the simple step-by-step, check the recipe below.
Now tell me — what’s your favourite nut butter?
Continue reading for the full, printable recipe and video for my Homemade Peanut Butter.
All the condiment recipes on this website can be found here.
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Recipe card-
Homemade Peanut Butter
Ingredients
- 2 cups raw or roasted peanuts (I kept skins on)
Instructions
Roast the peanuts ( if using raw)-
- Place the peanuts in a dry pan over medium heat.
- Stir frequently for 8–10 minutes or until they’re golden, fragrant, and slightly darker in color. Take care not to burn them. Transfer from the pan to a bowl. Let them cool for a few minutes.
Blend-
- Transfer the roasted peanuts to a food processor.
- Blend, pausing to scrape the sides as needed, until the peanuts transform from crumbly → thick → smooth and glossy. This takes about 5–7 minutes( more or less depending on the strength of your food processor).
- This batch yielded just a little over 1C of peanut butter.
Taste and adjust (optional)-
- The peanut butter is delicious plain, but you can stir in a pinch of salt, a drizzle of honey, or a sprinkle of cinnamon if you like.
Store-
- Transfer to a small jar and keep in the fridge. It will keep for about 2–3 weeks.
- **Notes- see below.
Notes
Tips & Notes:
- You can use pink- or red-skinned peanuts. Red-skinned peanuts give a slightly deeper, nuttier flavor and darker color, while pink-skinned peanuts are milder and lighter. Either works beautifully.
- I blend with the skins on — it adds flavor, nutrients, and that speckled look I love.
- Perfect as a post-run snack: spread on toast, topped with sliced banana and a drizzle of honey.
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Until next time,
Sunita
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