Hi! Sorry I’ve been away for a few days. I’m on my way back to Chicago today after an absolutely wonderful vacation to Mexico with Tony. I’ll be bombarding you with pictures and updates on life lately, and yes Wellness Wednesdays are coming back. I’ve already got next week’s started and it’s gonna be a good one!
In the meantime, I wanted to pop in and bring you this recipe for some super easy peanut butter I made a few weeks ago because it is FABULOUS. I can’t tell you the amount of times I spread it on a banana in the mornings, or how it was spooned it directly into my mouth. There are no boundaries when it comes to my love for nut butters. NONE. I have a SERIOUS problem. I crave them quite possibly more than any dessert.
Since I go through jars of peanut butter fairly often, I find it much easier and much less expensive to just make my own and experiment with different flavors. All you need is a food processor to whip up a batch and the process is actually enjoyable because you’re able to control the flavor and texture.
A few things before we get started: I usually purchase peanuts from Trader Joe’s. I love the unsalted roasted peanuts; they’re still flavorful yet also allow you to control the salt content. Superb, right
Secondly, I love a super creamy, drippy peanut butter thus I’ll process mine for as long as possible (about 10 minutes or so). If it isn’t creamy enough to your liking, you can add a teaspoon or two of coconut oil. If you want chunky, fold in a few tablespoons of finely chopped peanuts once you’re all done processing.
Lastly, I store mine in a mason jar and do not refrigerate it. You can if you’d like, but I don’t find it necessary.
So, let’s get to it!
First place your peanuts in your food processor and process for about 5 minutes or until the nuts begin to form a creamy paste. Add in vanilla bean, honey, salt and coconut oil; process again for 2-4 minutes.
At this point, the peanut butter should be pretty smooth. If it isn’t you can add additional coconut oil (I recommend 1-2 teaspoons). You should also taste the peanut butter to make sure the sweet and saltiness is spot on to your liking. Remember that if you add more honey, you’ll need to add more coconut oil as honey can make the peanut butter seize up a bit. Pour peanut butter into a mason jar, or another airtight container and seal tightly.
I recommend this peanut butter on multigrain seedy toast or spreading it on a banana. It’s also wonderful in oatmeal or in yogurt. Enjoy! Xoxo.
More homemade nut butter recipes to try + recipes to use this homemade peanut butter:
10 Homemade Nut Butter Recipes You Need to Make
Homemade Healthy Peanut Butter Cups! (low carb, vegan, gluten free)
Healthy Peanut Butter Rice Krispie Treats
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Coconut & Chocolate Peanut Butter Protein Bars
Homemade Salted Vanilla Honey Peanut Butter
Ingredients
- 2 cups unsalted roasted peanuts
- 2 teaspoons honey
- 1 vanilla bean, split lengthwise and seeds scraped
- ½ teaspoon salt, plus more to taste
- 1-2 teaspoons coconut oil, plus more if necessary
Instructions
- Place your peanuts in your food processor and process for about 5 minutes or until the nuts begin to form a creamy paste. Add in vanilla bean, honey, salt and coconut oil; process again for 2-4 minutes or until creamy.
- At this point, the peanut butter should be pretty smooth. If it isn’t you can add additional coconut oil (I recommend an additional 1-2 teaspoons). You should also taste the peanut butter to make sure the sweet and saltiness is spot on to your liking. Remember that if you add more honey, you’ll need to add more coconut oil as honey can make the peanut butter seize up a bit.
- Pour peanut butter into a mason jar, or another airtight container and seal tightly. Makes 10 servings. Serving size: 2 tablespoons.
26 comments
Mmmm. Definitely making this! Your photos make me want to swim in a pool of peanut butter.
Oh man, my mouth is totally watering for this! Delicious!
Thanks for update. I was wondering where you were; totally forgot about your Cancun trip! Hope you had a great trip!
This vanilla peanut butter looks amazing! Do you know if it’ll work with almonds?
Hi! I do have an almond version on the blog: http://www.ambitiouskitchen.com/2013/06/homemade-almond-butter-with-vanilla-bean-honey-sea-salt/ 🙂
Oh wow! This looks like such an improvement on store-bought! Fantastic recipe!
Oh my goodness! This is heaven. I’m so putting this on my recipe calendar this weekend!
Love homemade PB. This looks so awesome just right off the spoon! Pinned 🙂
Haha nothing better than PB! xo
Can you use anything in place of the coconut oil???
Peanut oil would work well!
This was my first time making peanut butter so I was a little hesitant initially, but MAN was this good! Never going back to buying store-bought pb! Thank you!
Awww! That’s so awesome – glad you liked it, Lauren! I just ate it on a quesadilla with bananas.
Do you process in the whole vanilla bean or just the scraped seeds?
scraped seeds!
Great! I’m definitely gonna try it! How much time can be stored aprox?
Is it possible to use vanilla extract in case of a shortage on beans?
I used vanilla extract (1/2 t.) and it was fine.
How long does this last without refrigeration?
A week. I would refrigerate.
Hello, this sounds divine! My son can’t have coconut oil. Can you recommend a substitute? Thank you!
Hi! You could try peanut oil if that’s available to you.
I tried making peanut butter for the first time using this recipe. It was a hit with the family! I used it immediately to make peanut butter cookies. Simply amazing…
Love that! And sounds delicious for cookies!
Hi! I am very excited to try this recipe! Can you tell me what food processor you have? The one I had burned up and I want to get a food processor that can handle nut butters. Thanks!
Hi! This is the food processor that I use 🙂