Natural Maple Peanut Butter Recipe (2024)

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.

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.

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