Homemade Roasted Peanut Butter
Simple two-ingredient peanut butter made by roasting raw peanuts, removing their skins, and blending until creamy. Toast the nuts at 200°C for 15 minutes with a halfway shake, cool completely, rub away skins with a kitchen towel, then blend for 2-3 minutes until smooth. Season with salt and refrigerate.
Ingredients
Instructions
- 1
Preheat oven to 400°F.
- 2
Spread raw peanuts on a cookie tray.
- 3
Roast in the preheated oven for 15 minutes.
- 4
Halfway through roasting, open the oven door and shake the peanuts.
- 5
Remove the tray from the oven and let the peanuts cool completely.
- 6
Place cooled peanuts on a kitchen towel, gather into a sack, and rub together to remove the skins.
- 7
Transfer skinless roasted peanuts to a blender.
- 8
Blend for 2-3 minutes until smooth and creamy.
- 9
Season with salt.
- 10
Store covered in the fridge.
Tips
Rubbing the roasted peanuts in a kitchen towel removes most skins; don't worry if a few bits remain.
The natural oils released during blending will cream the butter; no additional oil needed.
If blender struggles, pause and scrape down sides.
Good to Know
Cover and refrigerate for up to one month.
Make up to one month in advance; store in an airtight container in the fridge.
Spread on toast, use in pastries, or incorporate into frostings.
Common Mistakes
Don't skip the halfway shake; uneven heat will result in burnt and underroasted peanuts.
Don't blend hot peanuts; they must cool first to avoid heat damage to the blender.
Don't over-blend; 2-3 minutes is sufficient; longer blending won't improve texture.