You’ll never go back to store-bought peanut butter after one taste of this smooth, creamy homemade peanut butter, that’s lightly flavored with maple syrup and vanilla.

Oh eeeeeeem gee. Just give me a second to collect my thoughts here. This peanut butter kinda has me at a loss for words.

Pretty much because I think it’s rude to talk with your mouth full and right now my mouth is FULL of this peanut butter.

Ms. Manners. That’s me, guys.

For today’s lesson in manners, let’s talk about the most dignified way to eat a whole jar of peanut butter with a spoon. It CAN be done gracefully and politely ‘ya know. You just have to practice, practice, practice until perfect.

And then practice some more, because there’s always room for improvement.

Sidenote: I freakin’ love my job. That is all.

Okay, so let’s be honest here: Homemade peanut butter gets a pretty bad rap, since most people are under the impression that it’s hard to make. Ain’t nobody got time for that! Hand me some Jif!

Well, I hate to break it to you, but it’s NOT! Homemade peanut butter is pretty much easy-peasy-lemon-squeezy.

And lemme tell you something else important: Nothing says I HEART YA quite like a jar of homemade peanut butter. We’ve got the smoothness, the spot-on peanut butter flavor. The fun addition of ALL the maple syrup and vanilla flavors.

‘Yo, boys. That’s the way to this gal’s heart. ♥

Let’s get peanut butter-n’ shall we? Grab those whopping FOUR ingredients and let’s make some magic.

Peanuts? Check.

Maple syrup? Check.

Vanilla extract? Check.

A pinch of ground cinnamon? Check.

Food processor ready for battle? CHECK. LET’S DO ‘DIS!

Literally, you guys it’s just dump, whirl, whirl, and whirl some more. You’re gonna give that food processor quite the workout. It took mine about 4 minutes of steady processing to turn into peanut butter. The peanuts should go through 3 stages:

1. Finely ground up.

2. Formed into a ball of dough.

3. Completely broken down into a smooth, liquid-y peanut butter. (don’t worry if the peanut butter seems to liquid-y—it will thicken up in the fridge)

Like THIS —>

Grab an XL spoon and give that gorgeous stuff a taste testing or 20.

….or 25. Better safe than sorry. 😉

Oh, why not just plop down on the couch with just the whole jar and a spoon? Turn on your favorite Food Network show and just let yourself fall into peanut butter bliss.

Sorrynotsorry, but I ate all the peanut butter and didn’t save any for you guys.

Mister Jif, I wish you the best of luck in ever beating this finger-in-the-jar-worthy stuff.

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Maple-Vanilla Homemade Peanut Butter

You'll never go back to store-bought peanut butter after one taste of this smooth, creamy homemade peanut butter, that's lightly flavored with maple syrup and vanilla.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Prep Time 5

Total Time 5

Ingredients

1-1/2 cups unsalted peanuts
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Instructions

Place all ingredients in a food processor. Process on high speed 3-4 minutes until peanuts are completely broken down into a smooth, creamy peanut butter. Store peanut butter in refrigerator until ready to use.

Notes

Store peanut butter in refrigerator up to 2 weeks.

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Homemade Chocolate Peanut Butter — Texanerin Baking

Homemade Salted Maple Pecan Butter — Ambitious Kitchen