Vanilla Eanut Butter Recipe

Roast peanuts

If you started with raw peanuts, preheat oven to 350°F (175°C). Spread 2 cups raw peanuts in a single layer on a rimmed baking sheet. Roast 8–12 minutes until fragrant and lightly golden, stirring once halfway. Let cool 5–10 minutes. If using pre-roasted peanuts, skip this step.

Process peanuts

Place the 2 cups roasted unsalted peanuts in the bowl of a food processor. Pulse several times to break nuts down, then run continuously. The peanuts will go from crumbs to a thick paste, then to a smoother butter. This takes about 3–6 minutes depending on your processor. Scrape down the sides as needed.

Add oil and salt: Once mixture is past the crumb stage and beginning to clump, add 2 tablespoons neutral oil and 1 teaspoon fine sea salt. Process 30–60 seconds until oil incorporates and texture loosens.

Add sweetening & vanilla: With the processor running, add 2 tablespoons powdered sugar, 1 teaspoon pure vanilla extract, and 1 tablespoon maple syrup or honey (if using). Process another 20–40 seconds until fully incorporated and smooth. Taste and adjust salt, sweetness, or vanilla as desired.

Optional butter: For an especially silky mouthfeel, add 1 teaspoon melted butter and process briefly (10–15 seconds) to blend.

Add chunky bits (optional): If you want a chunky-style vanilla peanut butter, fold in 1/4 cup crushed roasted peanuts by hand with a spatula. Alternatively, pulse them 2–3 quick times in the processor for smaller pieces. Do not over-process if you want larger chunks.

Adjust consistency: If the peanut butter is too thick, add additional 1/2 teaspoon oil at a time, processing briefly until you reach the desired spreadability.

Jar and rest: Transfer peanut butter to a clean jar, smooth the top, and seal. The flavor develops after a few hours; refrigerate or store at cool room temperature. Homemade peanut butter will thicken when chilled—let sit 10–15 minutes at room temperature before spreading if too firm.