There is something especially satisfying about taking a simple ingredient from the farmers’ market and transforming it into a pantry staple you normally reach for at the grocery store. Fresh peanuts from KT Farms give us just that opportunity.
Homemade peanut butter is remarkably simple: peanuts, a little salt, and perhaps a touch of honey or peanut oil. That’s really all you need. And when you begin with freshly roasted peanuts, the flavor is wonderfully rich, warm, and intensely peanutty.
It’s also a perfect example of our ‘Better Than Store Bought’ philosophy. Making something from scratch doesn’t have to mean undertaking an all-day kitchen project. Sometimes a few good ingredients and ten minutes in the food processor are enough to remind us just how good homemade can be.
Fresh Peanuts Need One Extra Step
If you’ve brought home freshly harvested—or green—peanuts from the farmers’ market, they aren’t quite ready to go directly into the food processor.
Green peanuts contain considerably more moisture than cured raw peanuts. They’re wonderful for boiling, but for peanut butter we want the deeper flavor and lower moisture of roasted peanuts.
If your peanuts from KT Farms have already been dried or cured, simply shell and roast them according to the directions below.
If they are truly fresh and moist, allow them to dry before roasting. When in doubt, ask the farmer whether the peanuts are fresh/green or have already been cured.
Homemade Peanut Butter
Freshly roasted peanuts are the star here, so begin with the simplest version and adjust it to suit your taste. You may discover that you don’t need additional oil at all—the peanuts gradually release their own oils as they are processed.
INGREDIENTS:
3 cups shelled raw peanuts
1/2 teaspoon fine sea salt, or to taste
Optional:
1 to 2 teaspoons peanut oil, as needed
1 to 2 teaspoons honey, to taste
METHOD:
Preheat the oven to 350°F.
Spread the shelled peanuts in a single layer on a rimmed baking sheet.
Roast for about 10 to 15 minutes, stirring once or twice, until the peanuts are lightly golden and fragrant. Watch them closely toward the end of roasting, as nuts can go from golden to overly toasted rather quickly.
Allow the peanuts to cool just until they are comfortable to handle but are still slightly warm.
If you prefer peanut butter without the papery skins, rub the warm roasted peanuts between clean kitchen towels to loosen the skins. Don’t worry about removing every last one.
Transfer the roasted peanuts to the bowl of a food processor.
Process continuously, stopping occasionally to scrape down the sides of the bowl. The peanuts will pass through several stages: first chopped, then crumbly, then a thick paste, and finally a smoother, glossy peanut butter as their natural oils are released.
This can take several minutes, depending on your food processor.
Add the salt and process again.
If you prefer a slightly looser peanut butter, add peanut oil 1 teaspoon at a time until it reaches the consistency you like.
For lightly sweetened peanut butter, add honey to taste and process briefly until combined.
Transfer to a clean jar, cover, and refrigerate.
Natural separation is normal. If a little oil rises to the surface, simply stir it back into the peanut butter before serving.
Creamy or Crunchy?
For creamy peanut butter, simply continue processing until the mixture is as smooth as your machine will make it.
For crunchy peanut butter, reserve about 1/2 cup of the roasted peanuts before processing. Chop them finely and stir them into the finished peanut butter.
Three Easy Variations
Once you’ve made the basic recipe, it’s easy to make it your own.
Honey Peanut Butter: Add 1 to 2 teaspoons honey to the finished peanut butter. Start conservatively; freshly roasted peanuts are naturally sweet, especially Valencia peanuts. A tiny pinch of flaky sea salt makes the honey flavor pop.
Maple-Cinnamon Peanut Butter: Add: 1 to 2 teaspoons pure maple syrup, 1/4 teaspoon ground cinnamon, and a pinch of fine sea salt. This one is especially good on apple or pear slices, toast, waffles, or oatmeal.
Chile-Lime Peanut Butter: For a savory version, add: 1/4 teaspoon mild ground chile or chile flakes, finely grated zest of 1/2 lime, and a pinch of sea salt. Try it spread on toast and topped with cucumber, or whisk it into a quick sauce for noodles, vegetables, or grain bowls.
What Else Can You Do With Homemade Peanut Butter?
Of course, there’s always the classic peanut butter sandwich. But a jar of homemade peanut butter can do considerably more.
Swirl it into oatmeal or yogurt. Add a spoonful to smoothies. Spread it over apple or pear slices. Whisk it with soy sauce, lime juice, garlic, and warm water for a quick peanut sauce. Bake it into cookies or brownies. Stir it into a vinaigrette. Or pair it with something tart and homemade—such as seasonal jam, fruit butter, or preserves.
And perhaps the best way to taste your first batch is also the simplest: spread still-warm homemade peanut butter over a piece of good toast and finish it with just a sprinkle of flaky salt.
When an ingredient is this fresh, it really doesn’t need much help.
