Throughout my childhood, I loved spending time with my dad. Because of his important scientific job, he rarely made it home before dinner and spent at least one day at the office nearly every weekend, so I really cherished the moments he was home. When I grew a little older and understood how much he provided for our family with those long hours, I appreciated our quality family time even more.
(And in case you ever wondered where my workaholism comes from… Let’s just say it’s genetic!)
From swinging on his handmade play structure in the backyard, to playing contact-sport-like games of Monkey in the Middle in the pool, to the Frog Monster stories he told my brother and me every night, to the countless baseball games we traveled to across the country… I loved every minute of it.
And as a tiny little girl, I wanted to eat just like my dad too. I loved the way he carefully smeared butter inside of every hole in my waffles, how he added extra grated cheddar cheese to my quesadillas, and—most importantly—how he spread copious amounts of peanut butter between the slices of whole wheat bread for my sandwiches.
Dad understood that I preferred plain PB sandwiches (no jelly, jam, bananas, or honey for me, thanks!) and never tried to add any extras to mine. I always asked him to make mine “just like his,” and he gladly obliged, with just two minor tweaks: (a) he used creamy peanut butter for mine instead of crunchy {I couldn’t fathom why anyone liked crunchy bits in their smooth nut butters back then!} and (b) he made mine a half sandwich with just one slice of bread {that was more than enough calories for a 5-year-old!}.
Other than that, our sandwiches were identical with enough peanut butter spread between the bread to glue your mouth shut! So now, whenever I eat PB, I think of my dad and those hearty sandwiches that filled my childhood tummy.
And I’ve been eating quite a lot of peanut butter lately! Once I discovered just how easy it was to make almond butter in the blender, I started playing around with other varieties. The peanut version was at the very top of my list, so today I’m sharing how to make the best homemade peanut butter in the blender in just 5 minutes!
Yes, it literally takes 5 minutes. I timed it! It’s the best 5 minutes you’ll ever spend with your blender… Especially when you get to scrape the leftover peanut butter off the sides with your finger when nobody is looking. Pure bliss.
In a {pea}nutshell, the recipe is really straightforward. Add the peanuts to your blender, turn it on to the low speed setting until the peanuts are broken up and start to turn creamy, then flip the blender to the medium speed setting until the PB is completely smooth. (Remember to scrape down the sides as necessary!) Add the salt to taste, transfer to a jar, and TADA you’re done!
When you turn off the blender, the PB will be really warm and liquidy from the heat of the motor. You must chill the peanut butter for at least 8 hours, or overnight (just like cheesecake!), to help it thicken and solidify to a normal PB texture. I know, I know… It’s pure torture waiting that long! That’s why I normally make my homemade peanut butter right before bed—so I can have sweet PB dreams and wake up to a spoonful straight from the jar!
Just a quick note about the equipment… You really need a high-powered blender for the best results. (AKA my parents’ 30+-year-old model wouldn’t quite cut it!) I currently own and use this Ninja blender, and the higher priced Vitamix and Blendtec blenders would work great as well. Food processors are fine too! I’ve made it in my food processor before, and it’s just as creamy.
Now go enjoy your homemade peanut butter! Although you may want to make a double batch… This rarely lasts me more than a week! ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your peanut butter and feature it in my Sunday Spotlight series!
| Easy Blender Peanut Butter | | Print |
- 2 cups (299g) dry-roasted unsalted peanuts
- ¼ - ½ tsp salt (or more, to taste)
- Add the peanuts to a blender, and turn on the blender to its low speed. After the peanuts are completely broken down and begin to turn creamy (about 2-3 minutes), turn the blender to its medium speed. Continue blending until the peanut butter is completely smooth. Add the salt, ¼ teaspoon at a time, and blend for 20-30 seconds, tasting after each addition. Transfer the peanut butter to a jar, and chill for at least 8 hours or overnight to achieve the traditional thick peanut butter texture.
{gluten-free, vegan, clean eating, low carb, sugar-free}
More peanut butter recipes from other food bloggers…
♥ Homemade Honey Roasted Peanut Butter by Sally’s Baking Addiction
♥ Homemade Peanut Butter by Texanerin Baking
♥ Honey Roasted Butterscotch White Chocolate Peanut Butter by Averie Cooks
♥ Peanut Butter by Naturally Ella
Delicious! This batch definitely won’t last long. This will be my go to recipe for homemade peanut butter!