Ingredients

• 2 cups roasted peanuts

• 1/2 teaspoon salt

• 1 tablespoon honey

Direction

1. Roast The Peanuts (If Using Raw Peanuts)
   Preheat oven to 350°F (175°C).
   Spread raw peanuts on a baking sheet and roast for 10–15 minutes, stirring halfway.
   Let them cool completely before blending.
   Stovetop option: Toast peanuts in a dry skillet over medium heat for 5–10 minutes, stirring continuously until golden and fragrant. Cool before blending.

2. Start Blending
   Add roasted peanuts to a food processor.
   Add salt and honey if using.
   Blend — the peanuts will first turn into a dry, crumbly mixture.
   Scrape down the sides as needed.
   This stage takes 30 seconds to 1 minute.

3. Let The Oils Release
   After 2–3 minutes, the peanuts will release their natural oils and form a thick, grainy ball.
   If the processor warms up, take short breaks.
   Stir the mixture occasionally to help it blend evenly.

4. Blend Until Smooth
   Continue blending in 30‑second intervals, scraping the sides.
   Over the next 2–4 minutes, the mixture will transform into smooth, creamy peanut butter.
   For chunky peanut butter, stir in chopped peanuts at the end and pulse briefly.

5. Store
   Transfer peanut butter to a clean, airtight jar.
   Store at room temperature for up to 1 week or refrigerate for up to 1 month.
   If refrigerated, let it sit at room temperature before use to soften.
   Stir if oil separates over time.