Perfect peanut butter recipe? YES! But I’m not just tooting my own horn here. There’s a perfectly logical reason behind the name that I’ll get to later. All you really need to know right now is that it’s amazingly simple, and absolutely toasty-warm-creamy-licious-peanut-buttery perfection. If you’ve ever tasted warm, freshly ground peanut butter at specialty markets, then you’ll know of which I speak. But you won’t payeth those priceths here.
Today is also Trim Healthy Tuesday! So all of my Trim & Healthy friends, check out the awesome link up FULL of recipes, tips & ideas down below the printable.
Let’s get down to business, shall we? This is what you’ll need: TWO ingredients…
peanut butter, salt.
And a jar to pour it into. While it’s still warm.
I found this bag of “raw peanut” for $6 at a Korean market. And it makes a BUNCH of peanut butter.
Preheat your oven to 400*, and spread your peanut (and friends) out in a single layer on cookie sheets. 3.5 pounds of peanut covers two large cookie sheets.
Roast for 7 minutes. Stir peanut.
Roast for 7 more minute.
You know how when you stay up too late, stupid things sound funny? Yeah. OK.
Let your peanut cool down until they’re crunchy.
I have a 7 cup food processor, and this is one of the trays of peanut. I ended up processing two batches. Dump them in, add salt, and… 
run that puppy for…(can you guess?) 
7 minutes!
Until creamy and smooth. And warm. And perfect.
Pour into the perfect jar. I love this jar. 
♥
This peanut butter has earned the seal of approval from the Particularly Picky Peanut Butter Purveyors Association. The founding member, and president is seen above parceling peanut buttery provisions, at her daily lunch duty station.
This Peanut Butter Recipe is Perfect
Because:
- it never has to be stirred to mix oil in. I really dislike that messy aspect of most natural peanut butters.
- it’s cheaper than even the cheapest store brand natural peanut butter!
- it only has 2 ingredients.
- it’s part of my Trim Healthy Mama weight loss program…or maintenance program. 🙂 GOTTA love a ‘diet’ that lets you dip into peanut butter with chocolate!
- and finally…it’s really, really easy to remember the recipe, since 7 is the number of perfection!
Printable Perfect Peanut Butter Recipe
- 3½ pounds raw peanuts
- 1 t. salt, or to taste
- Preheat oven to 400*
- Pour peanuts onto two large cookie sheets, so nuts form a single layer.
- Bake 7 minutes.
- Stir or shake pan to turn.
- Bake approximately 7 more minutes or until roasty-toasty...they'll smell AMAZING!
- Allow to cool until nuts are crunchy.
- Pour nuts into your food processor. I have a 7 cup capacity food processor, so I process in two batches.
- Run on high speed for 7 minutes, or until creamy and smooth. It will be warm.
- Add ½-1 tsp salt or to taste, and process briefly to blend.
- Pour into an airtight jar.
- Enjoy!
I can’t wait to try this! I just know Smucker’s will never be the same!
I’ll bring a little sample to you! 🙂
Gwen – this looks so easy. I’ve tried p.butter before using my vita mix but it was just too messy. I am going to try this as we consume LOTS of p.butter every single week. Thanks for sharing!
~Cinnamon
It’s SO easy…hope you enjoy! We’re big pb fans here too.:)
Adorable president of your Particularly Picky Peanut Butter Purveyors Association! This looks wonderful and simple, very THM indeed!
Nut butter hates me.
How many jars does this make? or how big was your jar?
Ok, bought the wrong nuts! Can I use raw w/ skins onto make PB? Please?
Hi Tara,
The skins will give the pb a bitter taste if you leave them all on. But I do think they rub off really easily once you toast the nuts…so you can still use them. 🙂
It worked! Thanks! Soooo yummy!
Where can I find raw peanuts if not at a Korean market?
Many co-ops, online grocers, etc. carry them.
I just made this and I burnt some of the peanuts and it affected the flavour. Even though I stirred them, and reduced the time, too. But I must say that the length of blending time is amazing! I was wondering if it would be okay to just use already roasted, but unsalted, peanuts and then salt to taste while processing.
I prefer to roast my own to control the level of browning and also the oil used in commercially roasted isn’t what I prefer.
If yours burned, I’d check the oven temp with a thermometer…it’s not that uncommon for a thermostat to run too high and you can sometimes adjust those on the backside of the knob.
Well they also roasted faster around the edges of the pan and I don’t know why. All the pans were evenly spread, right to the edges, and I stirred them carefully. I looked online and Bulk Barn has some dry roasted peanuts. Would that work?
Definitely! 🙂
Hi Gwen,
I love your site and your recipes. I bought Hoody’s 5lb unsalted bag of peanuts at Costco. They are roasted with NO OIL:) I do have to shell them however, but I do it in 15 minute increments. I am about to make some peanut butter! Thanks for the recipe.
Ooh…sounds yummy!
Wonderful! She has two little boys and they were fhtiging over these cookies! I want to do a copycat feature of these cookies. I am working on the post tonight. I will let you know as soon as I post it!
Hi there, I’m new to the THM universe. I was looking for a homemade peanut butter recipe and I came across your website (thanks for ALL the helpful information and recipes btw!). If this recipe is an S, then how will I be able to have a peanut butter (and jam) sandwich?
Well, the best way to accomplish that is to use peanut flour, which is defatted, and sprouted bread (E). OR, you can make one of the S breads from the THM cookbook, and use a berry syrup or a small amount of fruit only jam to make it work. 🙂
Ok, thank you 🙂