Q&A for How to Make Peanut Butter

Yes, it will have a bold flavor.

As you process the peanuts, it will seem to become a dry powder. If you continue to process the peanuts with the food processor on, not pulsing, the powder will start to warm up from the friction and the oils inside the peanuts will come out and start to make a paste. Stop it every minute to scrape the sides, check consistency, add salt or sugar and let the motor cool for a little bit. It usually takes about 3-4 minutes before getting creamy smooth, depending on the power of your machine and ingredients used.

Yes, but you will want it in much thinner than the picture shows, and they should be roasted.

Peanut butter has such a high oil content that it will last for a long time on a shelf. However, if you wish to freeze it, it will freeze well for a long time. Keep the lid on firmly.

Yes. I tried it with my blender and pulsed it. It came out buttery and smooth.

It will eventually go bad, but as long as it is kept in an airtight container and refrigerated, it will be fine for a while.

For homemade peanut butter that doesn't separate, add a few tablespoons of peanut, walnut, or vegetable oil when you're blending the nuts. This creates stable peanut butter that doesn't require stirring.

Because this peanut butter doesn't contain preservatives, it should be stored in the fridge for up to two weeks and used up within that time. Store bought peanut butter can last much longer because it contains preservatives.