I feel really sorry for the word homemade. Somehow it got a reputation for being uncool. It probably started in junior high, when we learned that store bought is so much better. I’m pretty sure that was just the cool kids talking, though. They were just jealous of my homemade burgundy knickers. LOL! In the case of this peanut butter, homemade is definitely better. The flavor is stronger. And it is fresh! Mary told me about this and she has some serious recipe radar. She knows good food. Spread the word, people . . . homemade is the new cool.
2 c Spanish roasted peanuts* (shelled and skinned)
1 t kosher salt
1½ t honey
1½ T peanut oil
Place peanuts, salt and honey in food processor. Process for 1 minute. Scrape down sides of bowl. Process again, slowly adding oil until fully incorporated. If you like chunky peanut butter, process until, well, chunky. If you like smooth peanut butter, process until smooth. (That might just be the most obvious sentence written in the history of the world. Haha!) Store in airtight container and keep in refrigerator for up to 2 months.
*Spanish peanuts have a higher oil content and make better peanut butter but any roasted peanuts will work
Source: Alton Brown