Ingredients
- 2 cups dry-roasted peanuts unsalted or salted
- Kosher salt to taste (if using unsalted peanuts)
- 1 tablespoon honey optional, for slight sweetness
- 1 to 2 teaspoons peanut oil optional, to adjust consistency
Instructions
- Place the dry-roasted peanuts in a food processor. Process for 4 to 7 minutes until the mixture thickens and turns creamy. Pause every couple of minutes to scrape down the sides.
- Add the salt and, if using, the honey. Process for another 30 seconds until well mixed.
- If the peanut butter is too thick, drizzle in 1 teaspoon of peanut oil at a time and blend until you reach your preferred consistency.
- Transfer the peanut butter to a clean jar. Let it cool to room temperature, then seal tightly and store in the refrigerator for up to 1 month.
- Enjoy your homemade peanut butter on toast, fruits, or as a dip for veggies.
