Homemade Maple Peanut Butter

Homemade Maple Peanut Butter only takes minutes to make and it is ridiculously easy. Rich, creamy and extremely versatile – fresh and in baking.

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 doesn’t eat peanut, almond or cashew butter.

The nuts (legumes), yes, but not the butters. He is a VERY limited eater. 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.

 
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5 from 2 votes

Homemade Maple Peanut Butter

Homemade Maple Peanut Butter only takes minutes to make and it is ridiculously easy.

Course How-To's

Cuisine Nut Butters

Prep Time 5 minutes

Total Time 5 minutes

Servings 20 Ounces

Calories 96kcal

Author Ginny McMeans

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.

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.

 

Nutrition

Nutrition Facts

Homemade Maple Peanut Butter

Amount Per Serving (2 Ounces)

Calories 96 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Sodium 30mg 1%

Potassium 105mg 3%

Total Carbohydrates 5g 2%

Dietary Fiber 1g 4%

Sugars 3g

Protein 3g 6%

Calcium 1.2%

Iron 1.8%

* Percent Daily Values are based on a 2000 calorie diet.

 
 

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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