• 1. Set up your food processor

  Secure the blade and bowl. Optional: lightly oil the blade for easier cleanup.

  2. Add the peanuts

  Place 2 cups of roasted peanuts into the food processor.

  3. Blend in stages

  Process on high in 1-minute bursts, scraping down the sides between each round:

  Texture progression: crumbly → thick paste → smooth butter

  Total time: 3–6 minutes, depending on your machine

  4. Adjust the texture

  If the peanut butter is too thick or dry, blend in cold-pressed oil ½ tsp at a time, up to 2 tsp total, until creamy.

  5. Optional flavor upgrades

  Blend in your desired extras:

  Salt – if peanuts were unsalted

  Honey or maple syrup – for a hint of sweetness

  Vanilla – for a touch of depth

  6. Taste and tweak

  Blend again in short bursts to adjust flavor or consistency.
• 7. Store

  Transfer to an airtight jar:

  Room temp: Up to 2 weeks

  Refrigerated: Up to 1 month

  Natural oil separation is normal — just stir before using

 Tips

• For chunky peanut butter, blend smooth first, then pulse in an extra handful of peanuts.

  If using coconut oil, it will firm up more when refrigerated.

  Avoid adding water — it can shorten shelf life.

  This recipe also works with roasted almonds, cashews, or pecans.