1-First Step: Gather and Prep Your Ingredients Start with mise en place. Measure 2 cups of unsalted, roasted peanuts into your food processor bowl. Dry-roasted work best for flavor without extra oil. If using raw peanuts, roast them first at 350°F for 10-12 minutes, stirring halfway, then cool completely. Remove any skins by rubbing handfuls in a towel. This prevents bitterness and ensures smooth texture. Pro tip: Room temperature peanuts blend easier.

2-Second Step: Initial Pulse to Crumble Secure the lid and pulse on high for 1-2 minutes. Peanuts break into fine crumbs, like coarse sand. Stop and scrape sides with a spatula. This even grinding avoids clumps later. You will smell the toasty aroma building, a sign of releasing natural oils.

3-Third Step: Process to Ball Stage Run the processor continuously for 3-5 more minutes. The mix turns crumbly, then forms a thick dough ball that bounces against the sides. Keep going; it looks wrong but will smooth out. Patience here unlocks creaminess as oils emulsify. If your machine heats up, pause 1 minute to cool.

4-Fourth Step: Blend to Creamy Perfection Scrape down again, then process another 2-3 minutes. The ball breaks down into shiny, runny butter. Taste and add 1/4 teaspoon salt, blending 30 seconds. For smoother flow, drizzle in 1-2 teaspoons peanut oil through the chute while running. Optional: 1 tablespoon honey for sweet notes. Blend until silky, 1-2 minutes more. Total active time: 10 minutes.

5-Fifth Step: Customize and Finish For food processor peanut butter with crunch, pulse 1/4 cup roasted peanuts separately, then fold in by hand. Transfer to a clean jar. Smooth the top and cool 30 minutes before sealing. Yields 1.5 cups, perfect for weekly use. See a similar easy version for visuals.