Hope you enjoy it!
4 cups unsalted dry roasted peanuts
2 tbs coconut oil
1 tsp sea salt
2-4 tsp honey
--have some extra oil on hand as well
Pour the peanuts and oil into your food processor. Start with a slow-speed blend and then work your way up to a liquefy/puree setting. Let it run until desired texture. Add extra oil as you need it, to yield a smoother texture. Lastly, add the salt and honey into the processor and give it a quick blend on a slow-speed setting (20-30 seconds should do it).
Transfer your peanut butter into an old container or other container with a tight lid. Should be refrigerated (due to the lack of preservatives) and will last about 2 weeks.
You can buy the peanuts already roasted, or roast them yourselves. Be sure not to add any salt if you do roast them yourself.
Coconut oil is my preferred choice, but most oils will work - peanut oil, grapeseed oil, or a mild olive oil (NOT extra virgin- much too strong tasting) are good choices. If you do choose coconut oil, soften it up in the microwave first. Over time, and with many nut butters made in our house, we have found that if we want a smoother, more store-bought texture, we have to add more oil to the mixture.
You may also use another type of sweetener if you desire. Agave nectar is another great option. Or, if you prefer, regular granulated sugar will do the trick as well.
Also, if you have a smaller food processor, like I do, you may only be able to fit 2 cups of peanuts in at a time. If so, simply half the recipe and repeat.