Homemade peanut butter
Photo: Hannah Whitaker
Makes 1½ cups of peanut butter


  • 2½ cups raw, skinless peanuts
  • ½ tsp salt
  • 2½ Tbsp sugar
  • canola oil


Preheat oven to 300° and place 2½ cups raw, skinless peanuts in a single layer on a large baking sheet. Roast 20 to 24 minutes, until light golden brown, stirring about every 8 minutes. Remove from oven, let cool 5 minutes, and then place in an 11-cup food processor. (If you have a smaller processor, slightly reduce the amount of nuts and other ingredients.) Add 2 Tbsp. sugar and ½ tsp. salt. Process for about 8 to 12 minutes, scraping down the sides of the bowl. The texture will change from mealy to a large ball to smaller pieces, and then become creamy. If butter is not creamy after 15 minutes, add canola oil in ½ Tbsp. increments. When creamy, taste and add more salt and sugar if desired. Process another 1 to 3 minutes, until the texture is drippy. Transfer to a glass jar and let cool about 30 minutes, then seal jar and store in the refrigerator up to one month.

Variations: For cashews, roast 12 to 15 minutes. For almonds, roast 14 to 18 minutes.