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READY IN 10 mins

Amber's Peanut Butter

Read Reviews (26)

"Make your own peanut butter at home using your food processor. This has a great natural peanut flavor that peanut butter lovers are sure to enjoy. If using unsalted peanuts, you may want to add some salt." — MSACEBAKER

Ingredients Edit and Save

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Types of Cooking Oil

Original recipe makes 2 cups Change Servings

2 cups shelled roasted peanuts
4 tablespoons vegetable oil

3 tablespoons honey (optional)

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Directions

Place the peanuts into a food processor and process for a minute or so. The peanuts should be forming a ball. Continue processing, and check frequently to see if the peanut ball has oil on top. If not, keep mixing. If it does, pour in the vegetable oil, and process for 30 seconds, or until creamy. Add the honey, and process for another 30 seconds. If you want even creamier peanut butter, add another tablespoon of oil. Store in a sealed container in the refrigerator.

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PREP 10 mins
READY IN 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 03, 2012

I make this all the time. I use a 16 oz. jar of dry roasted unsalted peanuts, 1 Tbsp. canola oil and 1/2 c. Splenda. You can use any type of nut you like. The more oily the nut, the less oil you will need to add and vice versa. I've used cashews, almonds, walnuts and pecans. Sometimes I use a combination of all of them. That's when it tastes really good!! Update - lately I've been adding 1/2 to 1 tsp. of hazelnut flavoring to my peanut butter. It's very good!

—DI3MOOSE

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Most Helpful Critical Review

May 27, 2011

I followed the recipe exactly and expected a creamy, though slightly chunky peanut butter, but after it sat ten minutes it turned dry and crumbly, though I added the stated oil amount? Maybe I did something wrong cuz everyone raved how great it was, no one else mentioned crumbly. Anyway, it really tasted good, like the inside of a Reese cup, so I may make somekinda dessert w/it, but I can't spread it on bread. Sorry.

—Noor

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30 Ratings

Jun 09, 2008

I live in Japan, and we cannot buy crunchy penut butter here. There are only skippy kinds of peanut butter. (very creamy and very sweet ones) They are OK, but they are too sweet for me. I followed the recipe exactly. It tasted natual and not sweet at all. Perhaps I could add one more tbs of honey. A good thing about this recipe is you can make the peanut butter in any way you like. :D

—Kahori526

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Jan 20, 2007

This is a great recipe! I used my blender to process the peanuts, and it worked great! My 2 year old loves it, so it must be a hit! thanks!

—stacey75

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Oct 31, 2010

I will never buy a jar of peanut butter again! This was so Easy and Delicious!!! We like crunchy pb, so I chopped some in the food processor first, then added them to the finished product. Mmm...sooo GOOD! Thanks for this Amazing recipe! Update: Made this again using unsalted peanuts that I drizzled honey over, then added about a half tsp of salt to and baked on a cookie sheet covered in tinfoil and sprayed with pam at 350 for 15 min. I let them cool then threw in the food processor, mmm even better!

—Jog Dish

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Jan 26, 2009

Excellent recipe! I used raw shelled peanuts, roasted them in the oven for 15 minutes & then removed the shells for processing. Delicious!

—CBoogie

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Sep 17, 2009

After having store bought peanut butter my whole life. I'm a little sad that I missed out on such great taste. Also, I made mine with Olive Oil to try to health it up a bit. I will say this is absolutely the best peanut butter i've ever had.

—kazfamily

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Aug 23, 2010

It never occured to me to make my own! Loved it! Used canola oil though. I had unsalted nuts, so I added in a pinch or two of salt. A new keeper that I will use often. My son loves PB and J! Thanks for sharring it!

—lb77

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Nutrition

Calories
149 kcal
7%

Carbohydrates
7.2 g
2%

Cholesterol
0 mg
0%

Fat
12.5 g
19%

Fiber
1.5 g
6%

Protein
4.3 g
9%

Sodium
1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Amber's Peanut Butter

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 149
Calories from Fat: 112

% Daily Value *
Total Fat 12.5g 19 %
Saturated Fat 1.8g 9 %
Cholesterol 0mg 0 %
Sodium 1mg < 1 %
Potassium 122mg 3 %
Total Carbohydrates 7.2g 2 %
Dietary Fiber 1.5g 6 %
Protein 4.3g 9 %
Sugars 4g
Vitamin A 0 %
Vitamin C < 1 %
Calcium 1 %
Iron 4 %
Thiamin 8 %
Niacin 24 %
Vitamin B6 3 %
Magnesium 11 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.