Homemade Maple Peanut Butter only takes minutes to make and it is ridiculously easy. Rich, creamy and extremely versatile – fresh and in baking.
Well, look what we’ve got here. Homemade Maple Peanut Butter – to tempt you – daily! There isn’t anything negative about this recipe. It only takes minutes to make and it is extremely versatile.
I mean, this could go on toast, muffins, bread and of course it fills up a teaspoon very nicely. You can use it in recipes for cookies and ‘no bake’ goodies too. I was actually trying to come up with an ice cream recipe that could become my favorite. My mind started roaming and then it stopped, almost immediately. And by the way, guess what is going on the blog next. Yes, Chunky Maple Peanut Butter Ice Cream. But we have to start at the beginning.
It is so simple to make finger and spoon lickin’ good maple peanut butter from scratch.
I have to tell you that my husband is very proud of me. He loves what I do and he even comes in and watches me photograph sometimes. But … he does not eat a very wide variety of food. To relate that to this post he does not eat peanut, almond or cashew butter.
The nuts (legumes), yes, but not the butters. He is a VERY limited eater. But he asked me what I was making and I told him Maple Peanut Butter and he said, “That sounds good!”. How about that! I’m smiling. It’s the little things.
I used raw peanuts but you can definitely use salted dry roasted peanuts. That would also taste great. Leave out the pinch of salt if you go that way.
Homemade Maple Peanut Butter
Ingredients
- 2 cups raw peanuts
- 4 tablespoons maple syrup
- 1/4 teaspoons sea salt
Instructions
- Use a food processor. It works so much more easily that a blender.
- Pour your peanuts into the processor. I use a Ninja Food Processor and it does the job quickly. I am sure there are many out there that would work great.
- First you will get chunky crumbs.
- Then it will start to stick together and to the sides of the processor. Turn off the processor and use a spatula to scrape down the sides.
- Process for another 15 seconds and scrap again. Do this about 3-4 times.
- Now process a little longer in between when you scrap down the sides and the peanuts will start to heat up and release it's oil which helps make it become a peanut butter.
- In no time it will be creamy.
- Add the maple syrup and the salt.
- Process until all is incorporated completely.
- You are done.
- Scoop into a jar with a tight fighting lid and eat whenever you want.
Recipe Notes
Homemade Peanut Butter will keep for months in the refrigerator but believe me it be be gone way before that.
If you want to double this recipe it is not problem. Just double the ingredients and follow the above directions.
If you want to freeze the peanut butter to use in this Chunky Maple Peanut Butter Ice Cream recipe then pour it all into a container that makes the peanut butter about 1″ deep. Freeze overnight and it will be ready to chunk for your ice cream.
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Kristie says
this looks heavenly! what a genius combo!
Jen says
It didn’t work out for me 🙁 it never turned to a cream. It stayed in soft crumbs.
Ginny McMeans says
So sorry Jen. You didn’t go long enough. It always works and the warmth of the processing brings out the oils. If you still have it you can put it back in the processor and keep going. 🙂
Seb says
Wow great idea! Is it normal that it becomes really hard after a few days ?
Ginny McMeans says
Thanks! No, not at all Seb. You may have to mix it again if the oil separates but I havn’t even had that problem. Maybe I eat it too fast 🙂 It would get firmer in the fridge.
Audry says
What about if I use agave syrup instead of maple, will I sitll get the same creamy texture?
Ginny McMeans says
Yes, it will Audry. Same creaminess and the flavor will correspond with agave syrup.