Kirkland Organic Creamy Peanut Butter is already exceptionally clean with only dry roasted organic peanuts and sea salt - no seed oils, preservatives, or artificial ingredients. The DIY version replicates this pure formula exactly, offering potential cost savings and complete control over roasting level and salt content.
Based on: Organic Creamy Peanut Butter
· Makes approximately 32 servings
· Serving: 2 tablespoons (32g)
Why This Recipe is Seed Oil Free
Commercial Organic Creamy Peanut Butter from Kirkland Signature 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 Organic Creamy Peanut Butter may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic raw peanuts
1,000g (2.2 lbs or about 6 cups) · Kirkland Signature Organic Raw Peanuts or Anthony's Organic Raw Peanuts
Primary ingredient that provides protein, healthy fats, and creamy texture when processed
Sea salt
6g (1 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances natural peanut flavor and provides the sodium content matching the commercial version
Instructions
Step 1. Preheat your oven to 350°F (175°C). Spread the 1,000g of raw organic peanuts in a single layer on a large rimmed baking sheet. The peanuts should not overlap to ensure even roasting. Roast for 8-10 minutes, stirring once halfway through, until the peanuts are golden brown and fragrant. You'll hear them start to crackle when they're ready. Remove from oven and let cool completely, about 15-20 minutes - hot peanuts will create steam in your food processor and prevent proper grinding.
Step 2. Pour the cooled roasted peanuts into a high-powered food processor (minimum 7-cup capacity recommended). Process on high speed for 30-60 seconds until the peanuts break down into coarse crumbs. Scrape down the sides with a spatula. Continue processing for another 1-2 minutes - the mixture will look like coarse peanut flour at this stage.
Step 3. Keep processing for 2-3 more minutes, stopping every minute to scrape down the sides. The mixture will begin to clump and form a paste as the natural oils release. This is normal - don't add any additional oil. The transformation from crumbs to paste happens quickly once the oils start flowing.
Step 4. Continue processing for another 3-5 minutes, scraping down sides as needed, until the mixture becomes smooth and creamy. It should look like store-bought peanut butter consistency. If your processor starts to overheat, let it rest for 5 minutes before continuing. Add the 6g (1 teaspoon) of sea salt and pulse 5-10 times to incorporate evenly.
Step 5. Taste and adjust salt if desired - you can add another 1/2 teaspoon for a saltier profile. Process for a final 1-2 minutes until completely smooth and creamy. The total processing time is typically 8-12 minutes depending on your food processor's power. Transfer to clean glass jars immediately while still warm for easier pouring.
Storage
Store in airtight glass jars at room temperature for up to 3 months, or refrigerate for up to 6 months. Natural separation is normal - simply stir before use. No preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$0.25
Cost per serving (store-bought)$0.35
Savings29%
While the upfront cost requires buying 2.5 lbs of peanuts, the per-serving savings add up quickly. Homemade version offers superior freshness and complete control over salt content, with no storage concerns about oil separation since you can easily re-stir.