Skippy contains hydrogenated palm oil, an inflammatory processed fat, plus conventional peanuts with pesticide residues and refined sugar. This DIY version uses organic peanuts, unrefined coconut oil, and mineral-rich sweeteners for superior nutrition without industrial processing.
Based on: Skippy Smooth Peanut Butter
· Makes approximately 32 servings (2 lb finished product)
· Serving: 2 tablespoons (32g)
Why This Recipe is Seed Oil Free
Commercial Skippy Smooth Peanut Butter from Skippy often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Skippy Smooth Peanut Butter may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic raw peanuts
900g (about 6 cups) · Anthony's Organic Raw Peanuts
Primary base providing protein, healthy fats, and authentic peanut flavor without pesticide residues
Mineral-rich flavor enhancer, brings out natural peanut taste
Instructions
Step 1. Preheat oven to 350°F (175°C). Spread 900g organic raw peanuts in a single layer across two large baking sheets. Roast for 12-15 minutes, stirring every 5 minutes, until peanuts are golden brown and fragrant. The skins should start to loosen slightly. Remove from oven and let cool for 10 minutes — this cooling step is crucial as hot peanuts will create steam and make the butter grainy.
Step 2. While peanuts cool, measure 15g unrefined coconut oil. If your kitchen is cool and the oil is solid, gently warm it in a small saucepan over lowest heat until just liquid (about 30 seconds). Set aside to cool slightly — you want it liquid but not hot.
Step 3. Transfer cooled peanuts to a high-powered food processor (Vitamix, Cuisinart 14-cup, or similar). Process continuously for 2-3 minutes until peanuts break down into coarse meal. Stop and scrape down sides with a rubber spatula.
Step 4. Continue processing for another 3-5 minutes until the mixture forms a thick paste and natural peanut oils begin to release. The texture should become noticeably smoother and shinier. Add 45g organic coconut sugar and 6g sea salt, then process for 30 seconds to distribute evenly.
Step 5. With processor running, slowly drizzle in the liquid coconut oil through the feed tube. Process for 3-4 more minutes until the mixture becomes smooth and creamy. The final texture should be spreadable but not runny — similar to natural peanut butter consistency. If too thick, add coconut oil 1 teaspoon at a time; if too thin, process longer to evaporate excess moisture.
Step 6. Transfer to clean glass jars, leaving ¼ inch headspace. Tap jars gently on counter to eliminate air bubbles. Use immediately or store covered. The natural oils may separate slightly over time — simply stir before use. For smoothest texture, let rest at room temperature for 2 hours before first use to allow flavors to meld.
Storage
Store in airtight glass jars at room temperature for up to 6 weeks, or refrigerate for up to 4 months. Natural separation is normal — stir before use. No preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$0.18
Cost per serving (store-bought)$0.25
Savings28%
Higher upfront cost due to organic ingredients, but bulk buying spreads cost over multiple batches. Superior nutrition and no inflammatory oils justify premium pricing.