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How to Make Peanut Butter

How to Make Peanut Butter

Who doesn’t love peanut butter?  And who knew it was so easy to make?  Just peanuts, a splash of oil and a basic food processor and you’re in business!  And don’t limit yourself to just peanuts.  Any nut can be used – almonds, cashews, walnuts, even some seeds like sunflower seeds.  Probably the best nut butter I’ve made was a roasted pecan butter, it was outrageous.  Here’s how you do it…

How to Make Peanut (or any kind of nut) Butter


  • 1 cup peanuts
  • 1 Tablespoon olive oil


  • Pour nuts and oil into your food processor and start grinding
    • Within 30 seconds or so the nuts will be crumbly, almost powdery
    • Next they’ll start clumping together in a ball.  If a lot sticks to the sides, turn off the machine, scrape down the sides and resume grinding
    • Finally after about 2-5 minutes (depending on the power of your machine) it will reach peanut butter consistency
  • Homemade peanut butter tends to be drier than its commercial counterpart.  If you want your peanut butter to be runnier, add a bit more oil and blend until it’s mixed through.


  • Quantity – This recipe is small because it’s designed for a small food processor.  If your food processor is big, feel free to double or triple the recipe.
  • Caution – Peanut butter is thick and requires a long grinding time making it possible for your food processor to overheat.  This has never happened to anyone I know, but use common sense, don’t leave the processor running unattended and turn off your machine if it gets hot or makes horrible noises.
  • Oil – I use olive oil for its health benefits.  Some people are put off by the smell of olive oil and prefer using peanut or vegetable oil.  It all works, choose whichever you like best.  You can also customize your butter with tasty extras like honey, cocoa powder, cinnamon, etc.  Store bought peanut butter will never taste the same!
  • Extra healthy option – nuts naturally contain enzyme inhibitors which can cause stomach problems and reduce the absorption of nutrients.  These inhibitors can be neutralized by soaking in salt water.  Here’s how:

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