Fresh Peanut Butter

Roast the peanuts, blend, done. The difference between fresh peanut butter and the jarred kind is enormous — nuttier, more complex, with a rich depth that comes only when the oils are still fresh. Takes three minutes of active work.

What You Need

• 2 cups raw peanuts
• ½ tsp fine salt
• 1 tsp maple syrup or honey (optional)
• 1–2 tbsp peanut oil or coconut oil (only if needed)

Method

1. Spread peanuts in a single layer on a baking sheet. Roast at 350°F for 12–15 minutes, stirring once, until fragrant and lightly golden.
2. Cool for 10 minutes — they continue cooking off heat.
3. Transfer to a food processor. Process for 1–2 minutes until crumbly.
4. Scrape sides and continue processing 3–4 more minutes until completely smooth and glossy.
5. Add salt and sweetener. If the butter is very thick after cooling, blend in a small amount of oil.
6. Store in a jar at room temperature for 2 weeks or refrigerator for 2 months.

Tips & Notes

• Don't under-roast — pale peanuts make flat-tasting butter.
• The butter goes through a crumbly phase before it becomes smooth. Be patient with the food processor.

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