[1] Homemade peanut butter is an elevated taste experience. It will last for several weeks in the fridge (photos © #1, #2 and #3 © Hello Fresh).

[2] You can make your favorite flavored peanut butters easily. Here, it’s honey.

[3] Some people want to spread it on bread; others enjoy it on a spoon, straight from the jar.

[4] You can also make almond butter, cashew butter or other favorite (photo © Murray’s Cheese).


Have you made peanut butter at home? Have you seen it being made fresh at health food stores? Well today, National Peanut Butter Day, is an occasion to get out the food processor and process whole, shelled peanuts into delicious peanut butter. It really does taste better than the jarred varieties.

The only challenge is that after you’ve first made it, some of the oil will separate out to the top. No biggie: Just stir it back in.

Or, try this technique we’ve read about:

Store the jar upside down, then shake for 20 seconds before opening it. This enables the oil to rise back up through the peanut butter and essentially mix itself.

This recipe is shared with us by Hello Fresh, which comments, “We’re just here spoon-feeding ourselves homemade peanut butter, wondering why it took us THIS long to make it from scratch.”

Almonds, cashews, or pistachios will work equally well in this recipe.

> The history of peanut butter.

> Check out the full list of peanut butter holidays below.

It couldn’t be easier to make your own peanut butter. In fact, it may be a fun task for a kid old enough to use a food processor (or one who’s ready to learn how).

This is a sugar-free recipe, but you can add a sweetener of choice.

See the notes below.
Ingredients For 1-1/2 Cups PB

  • 2 cups dry roasted peanuts
  • 1 teaspoon kosher salt
  • 2 tablespoons peanut oil
  • Optional: 1 teaspoon chile flakes, 2 teaspoons Honey, 2 tablespoons cocoa powder (not cocoa mix), 1 tablespoon cinnamon

    1. PLACE the peanuts in a food processor or blender and pulse a few times until just-chopped. Scrape the sides, then run the food processor or blender continuously for one minute.

    2. SCRAPE the sides again, and process for another minute. Keep repeating until the mix becomes soft, creamy, and spreadable.

    3. ADD the salt, oil, and optional sweeteners and/or spices, pulse a few more times, and transfer to a storage container. Store for several weeks in the fridge.

  • With raw peanuts: The recipe will still work with raw peanuts; however, roasted ones lend a deeper flavor while loosening the oils to make it easier to blend.
  • If you can’t find dry-roasted peanuts at the store, roast them yourself in a 350ºF oven on a baking sheet until lightly golden, 10-12 minutes.
  • For chunky PB: Remove about 1/4 – 1/2 cup chopped nuts after step one, and stir them back in at the end.

  • January 24: National Peanut Butter Day
  • March 1: NatNational Peanut Month
  • March 8: National Peanut Cluster Day
  • April 2: National Peanut Butter And Jelly Day
  • May 18: I Love Reese’s Day
  • June 12: National Peanut Butter Cookie Day
  • September 13: National Peanut Day
  • November: National Peanut Butter Lover’s Month
  • November 20: National Peanut Butter Fudge Day


    The post Homemade Peanut Butter Recipe For National Peanut Butter Day first appeared on The Nibble Webzine Of Food Adventures.
    The Nibble Webzine Of Food Adventures

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