1 cup peanuts
2 tbsp. peanut oil
Optional: 1/2 tsp. salt
Creamy: Combine all ingredients and puree in a blender or food processor until a creamy paste forms. This will take a few minutes and you may want to scrape the sides with a spatula during the process.
Chunky: Follow the same process above. When paste is ready, add 1/4 cup of peanuts and pulse blend a few times to break up the nuts and distribute in the peanut butter.
Get creative by using different types of nuts, including combinations, such as sunflower seeds, pecans, or macadamia nuts. Replace some of the oil with honey or add some butterscotch or chocolate chips. This recipe can be easily doubled or tripled, but note that homemade peanut butter has a shorter shelf life because it is made without preservatives. Keep it in a sealed container in the refrigerator and use within a couple weeks. If the oil separates from the peanuts and rises to the top, just stir before using.