2 Cups of Raw Shelled Peanuts
1/2 Teaspoons of Salt
1-2 Tablespoons of Peanut Oil or Your Choice
1-2 Tablespoons honey or Your Choice
1 Tablespoon of Cinnamon Powder
Heat the oven to 350°F and toast the peanuts on a baking sheet for about 10 minutes. You can skip this step if you prefer raw nut butter or if you’re using pre-toasted nuts; roasting gives the peanut butter a deeper flavor and also helps make the oils looser and easier to blend into a smooth butter. While the nuts are still warm – Pulse a few times just until chopped.
Add oil, sweetener & cinnamon. Run the food processor or blender continuously for 1 to 6 minutes, depending on your appliance. Stop and scrape down the sides and bottom of the bowl. Blend until creamy or your choice of texture.I found that if you can’t seem to get the creamy consistency – is to add a bit of water (around 1/2 a cup) to balance all the oil based contents, sometimes it needs a bit of water.
Homemade peanut butter will still be a little more gritty than Skippy peanut butter, but should be spreadable at this point.
Place in your container of choice & enjoy!