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    Home » Snack

    Oven Roasted Peanut Butter

    July 8, 2019 | Jump to Recipe | Print Recipe

    51 shares
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    Okay so, I made my own oven roasted peanut butter and it’s a REALLY big deal! It is SO easy to make and SO much tastier than anything store bought.This is THE peanut butter.  I’m excited that I know how to make this gold from scratch, but disappointed that I have spent 26 years living in peanut butter ignorance. Choosy moms choose “store bought” until they’ve tried this recipe…

    I went through the first batch so fast I didn’t get a chance to take pictures of the finished product, only the 'before' peanuts. I had to make three batches to get the whole step by step process photographed. It was delicious and worth it. I regret nothing.

    Why use raw peanuts for peanut butter?

    I took my peanut butter to a whole new level by buying raw peanuts and oven roasting them myself (which is also super easy). To be honest with you, I accidentally bought ‘raw peanuts’ the first time but continued to buy and roast them because I think it makes it that much better!  The raw peanuts at my grocery store have a red skin on them - which lifts when you roast them. I have made batches with the skin on and off and honestly do not remember a big difference (if any at all).

    Peanut skins (even when roasted) have a lot of antioxidants and they are high in dietary fiber, so leaving them on is more nutritious! *I of course found this out after removing the skins from my first batch*

    How to make Oven Roasted Peanut Butter

    Jump to Recipe

    This is the first batch of raw peanuts ready to roast! Spread them out on a lined pan and pop them in the oven. Occasionally take them out to stir them around so all sides get evenly roasted. You'll know they’re ready because they turn golden brown and can smell an inviting roasted peanut smell!

    oven roasted golden roasted peanuts fresh out of the oven on grey and white striped towel

    I found a new love, and it’s roasted peanuts.

    oven roasted peanuts in food processor ready to blend into peanut butter GOLD!

    Ready for peanut butter GOLD? LISTEN TO MEEE, put the enticing little peanuts in the food processor with NOTHING else and just keep blending. They will turn to crumbs and you will think they need honey or something to help them become butter but they don’t! The peanuts are playing you. They go from crumbs to butter and it looks like magic. Just hang in there and whatever you do DON'T add honey (or agave). I’ve made this mistake and never again. If you add honey/agave too soon it causes the butter process to completely seize and it turns into this weird crumbly chunky mess. They'll go from crumbs to butter, but to get them to that perfect creamy consistency add a couple tablespoons of coconut oil. (I add it 1 tablespoon at a time. I love always using coconut oil because it adds a nice sweet flavor). Wait to add honey and about a teaspoon of sea salt flakes  at the end when you already have the desired consistency.

    If you want chunky peanut butter (who doesn’t?) make sure you set aside a cup of  peanuts for this last step. Add the remaining portion of peanuts and pulse the processor about 5-7 times  so the peanuts get nicely chopped and evenly dispersed. IT’S ready to eat!

    I love the thinner consistency of this peanut butter so I don’t usually refrigerate mine, but it is totally a preference thing! It keeps nicely either way.

    overhead shot of Oven Roasted Peanut Butter GOLD in clear glass jar

    Did you make this recipe? I wanna see!

    Tag @bingeworthybites on Instagram and hashtag it! #bingeworthybites

    EAT & ENJOY!

    If you’re looking for some other delicious recipes? Check these out!

    click photos to link to recipe!

    Looking for MORE recipes? Don’t worry, I gotchu. Try sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, or my favorite pumpkin roll with cream cheese filling!

    Oven Roasted Peanut Butter

    Callie
    It is SO easy to make and SO much tastier than anything store bought.This is THE peanut butter.  I’m excited that I know how to make this gold from scratch, but disappointed that I have spent 26
    years living in peanut butter ignorance. Choosy moms choose “store bought” until they’ve tried this recipe…
    4.85 from 13 votes
    Print Pin Save Saved! Email
    Prep Time 5 mins
    Cook Time 20 mins
    Blending Time 5 mins
    Total Time 20 mins
    Course Snack
    Cuisine American
    Servings 1 jar

    Equipment

    food processor (this is mine: https://amzn.to/3uqGgck )
    baking sheet ( this is mine: https://amzn.to/2YxBDN8 )

    Ingredients
      

    • 1 lb raw red skin peanuts
    • 2 tablespoon coconut oil *this is a rough measurement I usually use - it depends on the consistency you like your peanut butter!
    • 1 teaspoon sea salt flakes *this is a rough measurement that I usually use- it depends on how salty you like it
    • 2 tablespoon honey *this is a rough measurement that I usually use- it depends on how sweet you like it

    Instructions
     

    INSTRUCTIONS: Oven Roasting (Raw) Peanuts

    • Preheat oven to 350°
    • Line a baking pan with aluminum foil/parchment paper and spread a single layer of peanuts across the sheet without peanuts overlapping
    • For peanuts with shell removed it takes about 15 to 20 minutes for them to roast. Stir peanuts every 5-8 minutes so they roast evenly and don't burn.
    • The peanuts are ready when they turn a light golden brown you will also begin to smell an inviting roasted peanut smell!
    • Remove from oven and let cool for 10 minutes

    INSTRUCTIONS: Peanut Butter

    • Place your fresh roasted peanuts in your food processor and let it run for 5 minutes. *Do NOT add all peanuts if you want chunky peanut butter* set 1 cup of roasted peanuts aside for this!
    • Peanuts will go from crumbles to clumps to a giant ball to butter
    • Add coconut oil one tablespoon at a time until you reach desired creaminess ( I use coconut because it adds a nice sweet flavor).
    • Once you have the desired consistency add honey (or agave) and about a teaspoon of sea salt flakes. Pulse the processor 5 to 7 times to evenly mix.
    • CHUNKY PEANUT BUTTER*-Add the remaining portion of peanuts and pulse the processor about 5-7 times, so the peanuts get nicely chopped and evenly dispersed. EAT & ENJOY!

    Nutrition

    Serving: 1serving
    Keyword chunky peanut butter, crunchy, easy, healthy snack, peanut, peanut butter, peanuts, quick
    DID YOU MAKE THIS RECIPE?I wanna see! Tag @bingeworthybites on Instagram!
    « Sesame Soy Roasted Edamame
    Easy Tasty Chicken Tinga Tacos »

    Reader Interactions

    Trackbacks

    1. Gordon Ramsay's Pork Chops with Peppers | Binge Worthy Bites says:
      April 13, 2020 at 10:44 pm

      […] for MORE recipes? Don’t worry, I gotchu. Try oven roasted peanut butter GOLD, sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin […]

    2. Peanut Butter Brownie Cups | Binge Worthy Bites says:
      April 17, 2021 at 12:06 am

      […] Brownie Cups have a thick, fudgy brownie base, a layer of a sweet and creamy peanut butter filling (click here for my homemade peanut butter recipe), then they’re completely covered in a layer of dark chocolate, and sprinkled with sea salt […]

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    meet callie

    Hi, I’m Callie. Welcome to Binge Worthy Bites! Since my passions are food, photography, and bringing people together with delicious shared meals, Binge Worthy Bites came to life as a creative hub to share my favorite pictures + dishes with the world. What you’ll find here is a collection of recipes and tips that are sure to make your life a whole lot tastier. My site is dedicated to bringing you binge-worthy recipes that anyone can make, my hope is that each time you leave you’ll feel inspired to create. read more!

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