Ingredients
12 ounces roasted, unsalted peanuts, plus ½ cup if you want a crunchy consistency
¼ cup plus 1 tablespoon peanut oil, or more if needed
½ teaspoon salt, or to taste
1 tablespoon honey (optional)
Preparation
Put the 12 ounces peanuts in a food processor and turn it on. Gradually over the course of about 1 minute, add the peanut oil through the feed tube. The peanuts will go through a few stages: first chopped, then lumpy, and finally smooth.
Blend until the mixture is consistently creamy, adding a little more oil if the mixture is too dry.
Add the salt and honey, if desired, and process for a few seconds more.
If you like crunchy peanut butter, add the ½ cup peanuts and pulse a few times to incorporate them.
(Store peanut butter in an airtight container at room temperature or in the refrigerator for up to a few weeks.)
