Introduction: Homemade Peanut Butter

Here's how to make homemade peanut butter.  I wish I'd tried this years ago as I may never buy again!

Step 1: You Will Need:

1 10-14 oz bag of raw Spanish peanuts (shelled)
Peanut oil
Kosher salt

Toaster oven
Mini food processor

Step 2: Prepare for Roasting

Preheat oven to 350 degrees F.

(You can remove the peanut skins but I like to leave them on for added flavor and fiber.)

Toss peanuts with 2 tbsp of peanut oil and 1 tbsp of kosher salt.

Spread on a sheet pan in a single layer.

Step 3: Roast and Cool

Roast for 30 to 35 minutes, stirring the peanuts and turning the pan around about halfway through.

Remove and cool on a rack for several minutes.  Peanuts will continue to cook and become crunchy as they cool.

Step 4: Prepare the Mix

Place peanuts in food processor.  Do not fill more than halfway.

Add 1 1/2 tablespoons peanut oil, 1 1/2 teaspoons honey (optional), and kosher salt to taste.  Add salt sparingly as more can be added later if desired.

Step 5: Pulse and Pulverize

Pulse slowly until the peanuts begin to break up, then continuously until they become more like a paste, stopping and scraping down from the sides as needed.

For a crunchy texture, leave coarse.

For a smooth texture, add more peanut oil as needed and puree longer.

At this time a heavenly aroma should begin to permeate the kitchen!

Step 6: Store and Enjoy

Turn out into a storage container.  It can be kept in the refrigerator up to two months.  But it won't last that long!

Practice saying this: "Mmmmmmmmmmm!".  You will say this the first and every time you taste it!