Homemade Peanut Butter

5 from 3 votes

This peanut butter is quick and easy to make and tastes rich, creamy and delicious!

Prep Time5

Blending Time5

Total Time10

Servings: g

Pre-heat your oven or air fryer to 180°C / 350°F to roast or air fry the peanuts (if using raw peanuts). Either:
- air fry: spread the peanuts evenly over the base of the air fryer basket and air fry for 5-7 minutes (shake the basket half way through cooking time); or
- roast in the oven: spread the peanuts in a single layer on a baking sheet and roast for 8-10 minutes.
300 g raw peanuts
Next, pour the peanuts into a high-powered blender or food processor with the salt (if using) and whizz until smooth. It will take about 5-7 minutes to go creamy and you will see it go through distinct stages as follows:
- first it will go to a crumb texture;
- then it will blend to a thick, bitty paste;
- next it will start to blend to a smoother thick paste;
- finally the oils will release and it will go to a glossy, runny paste.
⅛ teaspoon salt, 300 g raw peanuts
Thermomix Instructions: 30 seconds / sp. 10, then scrape down the sides and set to 5 minutes / sp. 5. Scrape down the sides half way through.
Pour into a clean glass jar and put the lid on ready to eat!

Roast the peanuts for longer or less time depending on the depth of flavour you want to get.
Use dry roasted peanuts to skip the roasting stage and go straight to whizzing!
Use the tamper to keep pushing the peanuts down onto the blade, if your blender comes with one. Otherwise, keep stopping and starting the machine to scrape down the sides.
If it doesn’t start to go creamy after 5 minutes, you might need to add a teaspoon of oil to help it along a bit. Peanut or vegetable oil is fine for this purpose.
The salt is optional but it does enrich the flavour of the peanuts. Add any other flavours towards the end of blending:
- 1 tablespoon maple syrup for a sweet version;
- 2 tablespoon cocoa powder (or cacao powder), 2 tablespoon coconut oil and 1 tablespoon maple syrup for a chocolate version;
The peanut butter will keep in an airtight container at room temperature for up to 1 month or in the fridge for up to 3 months (although it will be thicker and harder to spread from the fridge).
To make crunchy peanut butter, pulse ⅓ of the peanuts separately at the beginning and stir in after you have made the rest of the peanuts into the smooth peanut butter.