Hi! I’m Cassandre, and today on Caramel Loafing, we’re making rich and creamy homemade peanut butter and turning it into a truly classic Taiwanese peanut butter thick toast.
This nostalgic favorite has delighted generations in Taiwan. Once a specialty at coffee shops, it’s now a staple at breakfast spots—though ironically, it’s become rare in cafés today. What makes this toast so special? A full inch-thick slice of bread, scored with a deep X cut, slathered with melted butter and a generous layer of homemade peanut butter, then baked until perfectly golden and aromatic. It’s nutty, indulgent, and incredibly satisfying.
In this recipe, I’ll also show you how to make homemade peanut butter from scratch. You control everything—from the salt and honey to the texture and consistency. Want it smoother? Or chunky with crushed peanuts? Totally up to you. You can even experiment with other types of nuts for extra flavor. It’s easy to make and surprisingly versatile—not just for toast, but also for peanut butter cookies, chocolate lava cookies, babka, or brown sugar cinnamon rolls. Hope you enjoy it!
Taiwanese Peanut Butter Thick Toast & Homemade Peanut Butter Recipe
Ingredients
Yield: 2 servings
☞ For the Homemade Peanut Butter
- Raw peanuts with skin – 200g (7.05 oz)
- A pinch of salt (optional)
- Honey – 20g (0.7 oz)
- Peanut oil or vegetable oil – 30g (1.05 oz)
☞ For the Thick Toast
- Thick-cut bread – 2 slices (about 1 inch thick)
- Homemade peanut butter – as needed
- Melted unsalted butter – 10g (0.35 oz)
- Raw sugar or Japanese Sanontō – to taste (optional)
Instructions
- Start with the peanut butter: Rinse the raw peanuts with cold water to remove any dust or residue. Pat them completely dry with a kitchen towel or paper towel.
- Place the peanuts in a dry skillet and roast over low heat for 15–20 minutes, stirring constantly to avoid burning.
- Once the peanuts are golden brown and fragrant, remove from heat and let cool completely.
- Rub the skins off by hand once cooled.
- Transfer the peanuts to a food processor and pulse into a coarse powder.
- Blend for another minute and scrape down the sides. The texture should look like couscous granules at this stage.
- Blend again and scrape down the sides. The peanuts will start to clump together.
- Once a thick paste forms, add oil and honey. Add salt if desired. Blend in short bursts until smooth and creamy.
- Taste and adjust sweetness if needed. Transfer to an airtight jar and refrigerate. Since it contains no preservatives, use it up while fresh.
- Now for the thick toast: Slice two 1-inch thick pieces of bread. If unavailable, ask for an unsliced loaf and cut it yourself.
- Using a sharp knife, score a deep “X” across the top without cutting all the way through.
- Brush with melted butter, then sprinkle raw sugar if your peanut butter isn’t too sweet.
- Spread a thick layer of the peanut butter over the top.
- Preheat your oven to 375°F (190°C) and bake for 8–9 minutes, or until golden and slightly caramelized. Serve hot!
Watch the full tutorial here: Peanut Butter Thick Toast & Homemade Peanut Butter
FAQ: Tips for Perfect Peanut Butter & Toast
This rich and creamy homemade peanut butter recipe may seem simple, but there are a few key details worth noting. Below, we’ve gathered the most frequently asked questions—along with practical answers—to help make your peanut butter-making process smoother and more successful.
Can I make peanut butter without adding oil? Will it affect the texture or success rate?
Technically, yes—peanuts are naturally rich in oils, so you can make peanut butter without adding extra oil. However, the process will take longer and requires a high-powered food processor.
If you have a strong motor, the natural oils will release as you blend. But with a standard home blender or mini processor, it may overheat before the oils are fully extracted—resulting in dry, clumpy peanut butter and possibly damaging your appliance. We recommend adding a small amount of neutral oil, such as grapeseed oil or peanut oil, to help the blending process and produce a smoother consistency.
Can I use olive oil or other vegetable oils? Which type works best?
We recommend using neutral oils such as grapeseed oil, sunflower oil, or canola oil. These help create a smooth, spreadable texture without overpowering the peanut flavor.
Extra virgin olive oil is not recommended, as its strong aroma can dominate the natural nuttiness of the peanuts.
Why is my peanut butter dry or not smooth enough? How can I fix it?
There are a few common reasons why your peanut butter may turn out dry or gritty:
- Over-roasting the peanuts, which causes moisture and oil loss.
- Not blending long enough for the oils to fully release.
- Not enough added oil—or none at all, resulting in a thick, stiff texture.
To fix this, try adding one teaspoon at a time of peanut or neutral oil while blending, or simply extend the processing time. Just be careful not to overheat your machine—take breaks if needed.
Should I peel the peanuts? Is it better to use skin-on or peeled peanuts?
This recipe uses raw peanuts with skin on. We recommend roasting them first, then peeling by hand for the smoothest and most flavorful peanut butter.
If you enjoy a bit of texture, you can leave some of the skins on during blending for a rustic, chunkier texture.
Can I make peanut butter without a food processor?
We strongly recommend using a food processor or high-powered blender to achieve that ultra-smooth, creamy texture.
If all you have is a stick blender, small bullet blender, or manual grinder, try processing in small batches and add oil to help it move. Otherwise, the mixture may clog the device, remain gritty, or even cause it to malfunction. Be sure to scrape down the sides regularly to ensure even blending.
Do I have to add honey and oil to peanut butter? Can I substitute them?
Honey enhances flavor and adds a touch of moisture. If you don’t eat honey, you can substitute it with maple syrup, malt syrup, or regular or brown sugar. Each sweetener brings a slightly different flavor profile, so feel free to experiment based on your taste preferences.
As for oil, it helps improve flow and makes the peanut butter easier to spread. You can skip it if you prefer, but the final product may be thicker and more difficult to use.
How should I store homemade peanut butter and how long does it last?
Because homemade peanut butter contains no preservatives, it’s best stored in a clean, airtight container in the refrigerator.
It will keep for about 1 to 2 weeks. Always use a dry, clean spoon to scoop it out—moisture can cause spoilage or mold.
What if I can’t find thick-sliced toast?
Look for unsliced sandwich bread at your local bakery and slice it yourself at home. A slice about 2.5 cm (roughly 1 inch) thick works best.
This gives the toast a hearty bite and prevents it from drying out too much during baking.
Why spread melted butter on toast before the peanut butter? Can’t I just spread it directly?
You can spread the peanut butter directly, no problem—but we recommend brushing melted butter on the toast first for two main reasons:
- Enhances aroma and flavor—butter adds a richer flavor and helps the toast brown beautifully.
- Acts as a moisture barrier—it keeps the peanut butter from becoming too runny on hot toast.
If you’re aiming for a lower-fat version, feel free to skip the butter and spread the peanut butter directly.
Why does my peanut butter toast come out dry or burnt after baking?
While the peanut butter adds some moisture, it’s important to watch your oven temperature and timing. We recommend baking at 375°F (190°C) for about 8–9 minutes.
Look for light browning on the surface and bubbling peanut butter as a sign it’s done. Baking too long can dry out the toast or burn the edges.