How many of you make your own from-scratch peanut butter? I highly recommend attempting this at least once in your lifetime. It’s so unfussy and to me tastes how peanut butter tasted as a kid, before the hydrogenated oils.

My Mom always bought real peanut butter as a kid.

You know the kind with the thick layer of oil at the top that you had to stir-up oh-so-carefully as to not splash the oil onto the counter. Every single time I wanted a piece of peanut butter toast it was a chore and I didn’t like chores, still don’t genuinely.

In this method; the peanuts are blended in a food processor, then quickly stored in the fridge and probably will be gone before the oil ever makes its way to the top. I’ve realized I truly don’t make my own pb as often as I probably should, but I planned on making some special pb pancakes for two quite special girls sooo why not go all out?

For this From-scratch Peanut Butter Set out:

lightly salted peanuts (salted can be used, simply reduce the amount of salt used to season)

grapeseed oil
honey
kosher salt

I’m not trying to sound like a, oil snob. But for the record I genuinely don’t like to use vegetable oil, for personal reasons… but if you do use it then you could substitute that for the grapeseed. However next time I’m trying this dish with coconut oil!

You can use salted or lightly salted peanuts. I like using lightly salted, so I can control the salt going into the butter. But I like mine a little under salted. So you’ll have to adjust the salt to your liking.

Add 2 and 1/2 cups lightly salted peanuts to a food processor.

With the lid firmly attached, blend until it starts to look like coarse wet sand.

While it’s running drizzle in 1/4 cup grapeseed oil.

It’s going to look kinda wet, but jus you wait.

Scrape down the sides with a spatula and watch out for those blades!

Put the lid back on and drizzle in the 2 tablespoons of honey. The honey kind of binds it all together and thickens it up.

And there you have it, kitchen-made peanut butter!

Pour the from-scratch peanut butter it into a jar.

I have to tell ya, don’t expect Jiff or Skippy here. It’s close though. If you’re one who likes the texture and flavor of an all natural pb then this is for you. At this point you could spread it over warm toast or spoon some in a bowl to dunk some apple wedges in. Maybe even make some cookies!

NOTE: After it’s been in the fridge you might want to set it out for a few to soften it up a bit before using.

Who knows maybe I’ll go real crazy and make my own almond or walnut butter next!

Oh and because I didn’t want to risk it separating or going rancid; I’m storing this jar in the fridge.

Now grab a slice of bread and some jelly and use this from-scratch peanut butter for one epic pb&j!