Published | Julia Frey (Vikalinka)
Jump to Recipe
Making homemade peanut butter is the easiest thing in the world. It’s also the best thing in the world because you can flavour it with anything you like. Maple syrup is what I used in this recipe.
For other delicious nut butter recipes, take a look at our Honey Cinnamon Cashew Butter and Chocolate Almond Butter.
I remember when natural peanut butters first hit the market. I was really excited about having a no additives and preservatives product and while I really appreciated the health benefit of such peanut butter, I was quite disappointed with the texture.
It separated into thick, stodgy lumps of ground nuts and oil. Because it was natural it had to be refrigerated but the cold turned it into a solid, grainy mass. That made nearly impossible to stir it or spread on toast
Gradually, many people went back to the regular peanut butter.
Natural Peanut Butter
I remained convinced that lumpy peanut butter was the only way a natural peanut butter could be made.
Little did I know that throwing a bag of roasted peanuts into a food processor produces velvety smooth butter that begs to be spread. On everything. Or made into a peanut dressing for Asian Noodle Salad.
Ingredients
So here is my ingredient list. Ready?
Peanuts. That’s it.
Okay there is one more ingredient. We want it to be a little sweet, right? So I stirred in a touch of real maple syrup.
If you are not a fan of maple syrup, you can replace it with honey, agave nectar, brown or white sugar.
Recipe Tips and Notes
- The key to a silky, smooth peanut butter is a good powerful food processor and patience. You start with a bag of peanuts.
- Hit the STARTbutton and process for a minute or so, then stop the motor and scrape the sides. Keep blending.
- At first it will turn into a thick mass, that is hard to stir with a spoon, not unlike the grocery store variety I was mentioning above.
- At that point, add 2 tablespoons of real maple syrup and a pinch of salt and keep blending. It will take 3-4 minutes to get to an even and creamy texture.
- Skip salt if using salted peanuts.
Serving suggestions
Although slathering peanut butter on toast with jam or honey is the obvious way to use this recipe, you don’t need to start there.
It’s also an amazing base for savoury chicken recipes like my spicy peanut butter chicken and chicken satay skewers. Using homemade peanut butter instead of processed store-bought varieties imparts so much more taste to the dish.
Prefer to stick to something sweet? You can use them in any peanut butter cookie recipe out there, where the maple will be very welcome!
Storage and leftovers
I’ve had this homemade peanut butter in the fridge for a week before it was gone. No sign of separating and the texture remains smooth, creamy and easily spreadable.
I recommend keeping it in an airtight container and refrigerated otherwise homemade peanut butter will go rancid. It will keep well and fresh in your fridge for up to 3 months.
Maple Peanut Butter Recipe
Julia Frey of Vikalinka
Makes 2 cups of peanut butter.
4.92 from 12 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 minute min
Course Appetiser
Cuisine American
Servings 20
Calories 148 kcal
Ingredients
- 500 g /3 cups Roasted peanuts
- 2 tbsp Maple Syrup
- 1 tsp Salt
Instructions
Add peanuts to the bowl of a food processor and process for 1-2 minutes. Open the lid and scrape the sides. The mixture will be grainy.
Continue blending for another minute. Open and scrape the sides once again, season with salt and maple syrup.
Blend for 2-4 minutes until silky smooth in consistency.
*If you like your peanut butter chunky, reserve ¼ cup of peanuts, coarsely chop them or lightly process in a food processor and mix in with the smooth batch.
Nutrition
Calories: 148kcalCarbohydrates: 5gProtein: 7gFat: 12gSaturated Fat: 2gSodium: 122mgPotassium: 191mgFiber: 2gSugar: 1gCalcium: 29mgIron: 1mg
Keyword homemade peanut butter, peanut butter recipe
Tried this recipe?Let us know how it was!
More Breakfast
- Irish Potato Farls
- Turkish Eggs (Çilbir)
- Oatmeal Pancakes (Wholesome and Delicious)
- Easy Shakshuka Recipe
About Julia Frey (Vikalinka)
Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..
Related Posts
Nepalese Red Lentil Dahl
Sweet Cheese Pudding ‘Paskha’
Turkish Eggs (Çilbir)
Reader Interactions
Comments
Kim Oldenburgh says
This looks great and I have a maple syrup farm here in Maine, so….we have lots and lots of the good stuff! I’m going to try this with my Vitamix blender since I am not sure my food processor will handle it.
Reply
Julia Frey (Vikalinka) says
Hi Kim, yes Vitamix is definitely made for this!
Reply
Elle says
Please what food processor did you use? I’ve found out that most processors and blenders doesn’t grind it as smooth as the commercial types. Thank you.Reply
vikalinka says
Hi Elle, good question, I use MagiMix food processor.
Reply
Amanda | The Cinnamon Scrolls says
Hi there, I recently tried to make this peanut butter and had some difficulty. I followed your method to the T, but my peanut butter wouldn’t become smooth no matter how long I ran the machine. I must have run it for about 15 or 20 minutes, taking breaks in between to scrape the sides down. I eventually had to stop because my processor got too hot. What I’ve ended up with is a crumbly mass of peanuts. I’m not sure where I went wrong. I’m thinking my equipment might not be strong enough for this recipe. What are your thoughts? Have you had this problem before? Thanks.
Reply
vikalinka says
Hi Amanda, how annoying is this! Does your peanut butter look like a “dough ball” or just not smooth enough for your liking? I can think of two reasons 1. The peanuts are raw instead of roasted as they don’t release oil the same way. 2. The machine in fact is not powerful enough or the blade is not very sharp. You can still try to save it by adding 2 tbsp of oil such as coconut oil, and process until smooth. That happened to me when I made cashew butter with raw cashews and I was still able to save it. Here is the recipe link.https://vikalinka.com/2014/07/23/honey-cinnamon-cashew-butter/ But if it’s the machine I can’t help. 🙁
Reply
Anu says
Perfect peanut butter recipe. I loved the addition of maple syrup, and absolutely gorgeous photos! 🙂Reply
ashley - baker by nature says
These photos are beyooooond amazing! And this peanut butter?! Maple spiked!!! My heart be a’bloom with love for it. A must make!Reply
vikalinka says
Thank you so much, Ashley! This particular flavour was definitely our favourite one.
Reply
Ashley says
What brand of food processor do you use? I’ve killed two processors usually by blending dates, what should I look for in buying a new one? Thanks for the recipe and advice!!
Reply
vikalinka says
Ashley, I use a French brand MagiMix. It’s truly one of the best ones out there. It’s so versatile and I use it daily!
Reply
ashley says
Thanks so much for sharing! This product looks amazing, so many features!!! I will definitely be getting my hands on one now, thankfully there are retailers in Canada!
Reply
Marina says
I want to look at the first 3 pictures forever! I don’t know, the mood of those pictures is so…. so… I dunno what the word is that I am looking for, but I love it!Reply
vikalinka says
Thank you so much, Marina. I wanted them to look “moody”!! 😉
Reply
Dani says
I’m so excited to try this! My only question is how long does it keep in the refrigerator?
Reply
vikalinka says
Dani, it kept in my fridge for about 3 weeks and then it was gone. I would think it can last longer but we ate it all before I could find out.
Reply
Helen @ Scrummy Lane says
I like this! I’ve made my own peanut butter before but I felt like it needed some sweetness – so maple syrup is perfect! You’ve inspired me to give this a go again soon. 🙂
Reply
vikalinka says
I am always looking for ways to sneak maple syrup into more things! I think honey will also work. 🙂
Reply
Laura (Tutti Dolci) says
Your peanut butter looks incredible, love the maple syrup!
Reply
vikalinka says
Thanks Laura! 🙂
Reply
kate says
I’ve been eating natural peanut butter since I was a kid. We have always kept it in the cupboard for spreadability {is that a word??} and go through it so quickly that it would never get rancid. The idea of slipping maple syrup in it makes me giddy. What a great idea!!Reply
vikalinka says
Thanks Kate! I am sure you are right that if eaten quickly enough natural peanut butter won’t spoil. I also noticed that this particular peanut butter doesn’t get hard, at least it’s still spreadable even if stored in the fridge. 🙂
Reply
sue/the view from great island says
You are so creative — I am a huge maple syrup fan and this sounds like a great combination. I need to upgrade my food processor, though, I never quite get that silky smooth texture I’m craving!Reply
vikalinka says
Thank you so much, Sue! I don’t know what brand of food processor you use but in my case peanut butter turned very thick and unspreadable mass first but after 2-3 more minutes of processing it started to break down and then liquified into silky smooth butter. 🙂
Reply
Jennifer @ Seasons and Suppers says
This looks perfect! Love the addition of maple syrup. Everything is better with a little maple syrup 🙂Reply
vikalinka says
You are so right, Jennifer, especially for a Canadian ex-pat! 🙂 We brought 3 cans of pure maple syrup back to England last time we visited Canada!
Reply
Trackbacks
[…] few weeks I ago I made my own peanut butter and as soon as my daughter tasted it, she said, “Mummy, when this jar is gone you just have […]
Reply
